This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
This isn’t the sort of chutney that you have to keep for 6 weeks before you can eat it. It’s instant chutney. It doesn’t have the same proportion of vinegar and sugar that normal chutney has (which are the main preserving ingredients) and therefore it will only really last for about 10 days in the fridge. I can guarantee you’ll eat it before that though!
I love the versatility of my instant chutney and all the different ingredients you can add at different times of the year. Because you literally make it and then eat it, it means you can always rustle one up for unexpected guests. I adore it with cheese, leftover cold meat and of course Auntie Mary’s favourite Chicken Liver Pâté.
Melt the butter in a medium saucepan, add the onion and cook it gently for five minutes.
Add the apples and dates to the pan, cover and cook for a further ten minutes over a gentle heat.
Add the balsamic vinegar and sugar to taste, the chutney needs to have an equal sweet and sour flavour. Try adding one tablespoon of vinegar to one dessertspoon of sugar to start with and continue until you get a flavour you’re happy with.
Season to taste and serve warm.
If you are not using the chutney straight away, transfer it to a lidded plastic container and store in the fridge for up to ten days. Heat through gently before serving.
