“You can make the Spiced Vinegar a day or two before you make the chutney. I have not made this yet. I guessed at the amount of jars needed as it was not stated in the recipe.”
1hr 30mins
12 1/2 pint

Ingredients Nutrition


  1. For the Spiced Vinegar:
  2. Mix together all the spices and salt in a saucepan.
  3. Add 1/2 cup vinegar and bring to a boil.
  4. Boil for 2 minutes.
  5. Add the remaining vinegar and boil for another 3 minutes.
  6. Strain and cool.
  7. For the Chutney:
  8. Peel the apples and remove the cores.
  9. Chop the apples with the onions and dates.
  10. Mix the cayenne, ginger and mustard with a tablespoon of the spiced vinegar. Set aside.
  11. Put the apples, onions and dates in a saucepan with the vinegar. Bring to a boil. Reduce heat and simmer until the mixture is soft.
  12. Add the sugar and the cayenne mixture. Boil for 3 minutes, stirring constantly.
  13. Pour into warm sterilized jars and seal.
  14. Maybe be used after a couple of days.

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