Apple and Ginger chutney
30 ml sunflower or canola oil
1 large onion, finely chopped
1 large cooking apple, peeled and cut into 1/2-cm dice (such as the Golden Delicious apple)
125 ml Safari Pitted Dates, chopped coarsely
125 ml Safari Seedless Raisins
45 ml finely diced ginger root (1/2 cm)
10 – 15 ml dried red chili flakes (or to taste)
125 ml sugar
65 ml white vinegar
125 ml clear apple juice
salt and freshly-milled black pepper
Chef’s hint: We don’t claim to be ‘preservers’ or ‘canners’ … we are just passionate about authentic and unique condiments. Preserves, jams, chutneys and pickles made from our recipes are probably not suitable to keep for years. So make small quantities and gobble them up as soon as possible. That way, nothing will spoil – least of all our reputation!
Heat the oil and add the onion and apple. Sauté until translucent then add the rest of the ingredients except the seasoning.
Bring to the boil, reduce heat and simmer for about 15 – 20 minutes or until the apples are tender (but not mushy) and the liquids have reduced and thickened to your liking – you either like your chutneys dry-ish or syrupy.
A great way to reduce liquids is to remove the lid from a saucepan, increasing the heat and cooking the food rapidly until the liquids have reduced and naturally thickened. You will need to watch it though, this could be a recipe for a burnt disaster ..!
When the chutney is cooked to your liking, season to taste and serve with cheese and biscuits, pork, lamb or smoked fish or chicken.
Yields about 325 ml chutney (do store in the fridge