Sunday, 8 January 2012

Date and cardamom chutney

We had a few apples left over from autumn, so I decided to make a chutney. I've been toying with the idea of using cardamoms for a while and I think it worked well. The apples were a mixture of cookers and eaters, so I guess you could use either. Here's the recipe:

1.7kg apples (cored and peeled weight)
0.5kg onions - chopped
600g sultanas
850ml malt vinegar
2 tsp salt
800g granulated sugar
500g dates (stoned and chopped)
2tbsp garam masala
20 green cardamoms (finely ground and the pods removed)
4 cloves garlic (finely chopped)
2 tsp hot pepper sauce (tabasco sauce would do)
  • Chop and cook the apples in a little water until they're pulpy, then add the other ingredients.
  • Cook for about 5 hours on a low heat stirring every once in a while to stop it burning to the bottom of pan.
  • Once it looks like chutney, jar it. If it's taking too long, turn it off, and leave it overnight, then you can finish it off the following day - I often make chutneys over a few days as they need cooking for a long time. I managed to fill about 12 medium jam jars with this recipe.
Chutneys normally get better after about 4-6 weeks, as the vinegary taste subsides a bit.

On first tasting, I'm quite pleased by the results. The taste of cardamom is present but not overpowering. I could have ground the cardamom seeds finer, as the taste gets stronger in some mouthfuls - presumable as I chew on the larger lumps of cardamom seed. Personally, I quite like this, but it might not be to everyone's taste.