Apple & Date Chutney

This intense and delicious chutney pairs well with richer cheeses and of course, Colin's 'Pushing the Boat Out' cheeseboard

Apple and date chutney


  • 225g cooking apples, grated
  • 225g chopped dates
  • 225g white onion, grated
  • 225g sultanas
  • 225g soft brown sugar
  • 1 tsp salt
  • 575ml white wine vinegar
  • Spice bag (1tsp each of powered ginger, cinnamon, star anise and clove wrapped into a muslin cloth tied with string)


  1. Mix all the ingredients together in a bowl, then add the spice bag. Cover and leave in the fridge for 24 hours.
  2. Sterilise several glass jars by washing in hot water and then placing in an oven at 200C for 20 minutes.
  3. Remove the spice bag and decant the mixture into the jars. Leave for three to four weeks before eating.



Keep in touch

Sign up to our mailing list to receive updates with our latest news and competition offers.

Sign Up