DIY: Chutney
/
A very delicious date & walnut chutney - great to make in autumn when apples are plenty!
You’ll need a large saucepan, clean 500ml jar
Makes 1 large 500g jar
Ingredients (when in italics available from the van)
1 onion
400g cooking apples
135g pitted dates (approx 68p)
45g walnuts (approx 83p)
105ml apple cider vinegar (approx 53p)
40ml balsamic vinegar (approx 32p)
40g demerara sugar (approx 13p)
1½ teaspoon mustard seeds (approx 15p) we used a mix of both yellow and brown
1 teaspoon ground ginger (approx 15p)
75ml water
Total cost from Incredible Bulk approx £2.79
Method
First peel and chop your apples and onion together with your dates - you want them in equal small sized chunks. Chop or break up walnuts into small chunks as well.
Lightly grease the bottom and sides of your pan with oil and add your vinegars and water together with the sugar, mustard seeds and ginger. Gently heat, not letting it boil, until sugar has dissolved.
Once ready add in the rest of the ingredients - your chopped apple, onion, date and walnut mix - stir and bring to the boil, then allow to simmer for 1-1.5hrs, stirring often until all liquid has dissolved and you are left with a lovely thick mix with chunks of apple still visible.
Place into your sterilised jar while still hot, we like to seal with parchment paper under the lid and allow to mature for 2 months before using. Use within 12 months.
Zero Waste Tips
You should be able to find most ingredients from your local refill shop and looks for loose apples and onion without packaging.
Reuse old jars - give them a good clean and to sterilise you can dry in the oven at 100C.