top of page

Spiced apple & date chutney

Throw everything in one pan and let time do the work. Traditionally, chutneys are left to mature and 'mellow' for about 3 weeks once you've made them. I've reduced the vinegar in this recipe so that it's good to go straight away! Chutneys are great for gifting (wrapped in a pretty jar) as they have a super long shelf life. This chutney is great with cheese and crackers, or as a brown sauce replacement on your bacon and egg roll (I made it especially with this one in mind).

Sweet and tangy, delicious!

Total time to make : 2 hours Time to prep : 20 minutes

Servings : Makes 3 x 500ml jars


1.4kg (about 8 medium) Bramley apples*, peeled, cored and chopped into cubes

120g dates*, stoned and chopped

3 yellow onions, peeled and chopped into cubes

60g butter or olive oil

500g brown muscovado sugar*

2 tbsp yellow or black mustard seeds

2 tsp all spice*

2 tsp salt

1 thumb piece size of fresh ginger (~20g), peeled and finely chopped or grated)

125ml apple cider vinegar

125ml water


  1. Heat the butter or oil in a large heavy bottomed saucepan over a medium heat and add the chopped onions, stirring until they begin to soften. About 5 minutes

  2. Add all of the other ingredients to the saucepan and stir over the medium heat until all of the butter has dissolved. Turn the heat up to a boil, reduce the heat to a very gentle simmer and leave, with the lid off, for about a hour and a half. Stir occasionally and more frequently as the liquid reduces so that nothing burns on the bottom of the pan

  3. Once reduced to a jammy consistency, taste for seasoning and adjust with more salt, sugar or vinegar. The chutney will be ready when a wooden spoon pulled through the chutney leaves a clear channel behind it that takes a second or two before it refills

  4. Whilst still warm, pour into sterilised jars. Can be enjoyed immediately (once cooled) or stored in a cool and dry cupboard for up to a year. Once opened, keep refrigerated for up to one month

Nutritional Information

(per heaped tbsp)

32 calories

0.2g protein, 6.4g carbs, 0.5g fat

Good to know:

  • You can use eating apples of a mix of Bramley (cooking) and eating apples if you like. Eating apples are sweeter than cooking apples, so reduce the brown sugar by about half

  • I used medjool dates, but you can use any

  • If you don't have all spice, you can make your own mix. 1 tsp is equivalent to 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg). All spice is not the same as mixed spice

  • I used light brown muscovado sugar but you can use light or dark, or any other sugar alternative you prefer or have in the cupboards

  • You can use red or white wine vinegar, I prefer using apple cider here. If you won't be eating it straight away, feel free to use a full 250ml of vinegar and allow the chutney to mature and mellow for at least 3 weeks before enjoying

  • Use on anything from cheese and crackers to sandwich fillers, eggs on toast or in burgers

Recent Posts

See All


bottom of page