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Apple Date Chutney
Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 4 half pint preserving jars
- 4 cups peeled, cored, and chopped apples (about 3-4 medium apples)
- 1 1/2 cups apple cider vinegar
- 3/4 cup stoned and chopped dates (about 6 ounces whole dates with pits)
- 3/4 cup minced shallot
- 1/2 cup dried currants
- 1/4 cup chopped crystallized ginger
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 1/2 teaspoon ground cardamom
- 2 star anise
- 1 cinnamon stick
- Combine the apples, vinegar, dates, shallots, currants, ginger, salt, chili flakes, cardamom, star anise, and cinnamon sticks in a low, wide pan.
- Stir to combine and place over high heat. Bring to a boil and reduce heat to medium-high.
- Cook, stirring regularly, for 40 to 50 minutes, until the chutney no longer looks watery and the apples have softened enough that you can mash them with the back of your spoon.
- When chutney has thickened sufficiently, remove the pan from the heat.
- Remove cinnamon stick and star anise pieces.
- Funnel into clean, hot jars, cover with discs and screw down rings loosely. Stand hot filled jars on a folded cloth in a large pan with water halfway up the jar, and simmer. Check water levels regularly and top up as necessary.
- When time is up, remove jars from pan and place them on a dry folded kitchen towel, tighten rings and leave to cool.
- Once jars are cool enough to handle, remove rings and test seals. Sealed jars can be stored at room temperature for up to one year. Any unsealed jars should be kept in the fridge and used promptly.
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