80 ml apple juice (or water)
80 ml light brown sugar
45 ml white wine vinegar
30 ml olive oil
1 finely chopped onion
1 large peeled and diced apple
50g of chopped and pitted dates
45ml of finely diced ginger root
Salt and black pepper for taste
1) Heat oil and add onion and apple. Sauté until soft and translucent.
2) Add the rest of the ingredients except the seasoning.
3) Bring to the boil, reduce heat and simmer for 15 minutes or until the apples are tender (but not mushy) and the natural liquids have thickened.
4) Season to taste and serve with cheese, pork, lamb or smoked fish or chicken.
Yields about 250 ml chutney – and stored in the fridge