Chilli & fennel frosted nuts
Give an edible present this Christmas like these moreish frosted nuts with chilli. Present them in gift bags, or serve them with drinks at a festive party
Apple, date & tamarind chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 500ml jars
Skip to ingredients
- 900g Bramley applespeeled, cored and chopped
- 400g eating applepeeled, cored and sliced
- 2 onionshalved and sliced
- 1 large red chillideseeded and chopped
- 400g light muscovado sugar
- 250ml cider vinegar
- 100g stoned dateschopped
- 25g gingerpeeled and finely chopped
- 2 tbsp tamarind paste
- 1½ tsp salt
Nutrition: Per serving
- kcal22
- fat0.1glow
- saturates0g
- carbs5g
- sugars5g
- fibre0.3g
- protein0.1g
- salt0.1g
Method
step 1
Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn’t be liquid pooling into the space.
step 2
Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
