Apple chutney with dates and tamarind

• Bramley apples900 г g

  peeled, cored and chopped

• eating apples400 г g

  peeled, cored and sliced

• onion↗2 шт.

  halved and sliced

• large red chili↗1 шт.

  seedless, chopped

• light muscovado sugar↗400 г g
• apple cider vinegar↗250 мл ml
• pitted dates↗100 г g

  chopped

• ginger↗25 г g

  peeled and finely chopped

• tamarind paste↗2 ст. л. tbsp
• salt↗1½ ч. л. tsp

Step-by-step instructions

1. 1

   Transfer all ingredients to a saucepan for canning. Heat over low heat, stirring occasionally, until the sugar dissolves. Gradually increase the heat and bring the mixture to a boil, cooking until the Bramley apples break down into a puree while the eating apples retain their shape. Stir periodically to prevent the chutney from sticking. Cook for 45–60 min. Test doneness by running a wooden spoon through the mixture—it should leave a narrow channel and no liquid should pool.

2. 2

   While the chutney cooks, prepare the jars (see tip below). When the chutney is ready, ladle it into sterilized jars. It can be eaten for the first few days, but it is best to let it mature for several weeks—the flavor will become softer and more balanced. Store in a cool, dark place for up to a year.