Ingredients for Marrakech Chutney
- 2 lbs apples
- 1 large onion (about 1 cup)
- 1/2 cup cider vinegar
- 1 cup raisins
- Garlic Cloves
- Turmeric
- Hot Red Pepper Flakes
- Ground Ginger
- Pitted Dates
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How to Make Marrakech Chutney
- Peel, core, and chop 2 lbs apples into 1/2-inch pieces.
- Chop 1 large onion (about 1 cup) into 1/2-inch pieces.
- In a large saucepan, combine the chopped apples, onions, and 1/2 cup cider vinegar.
- Add 1 cup raisins, 4 cloves minced garlic, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of cayenne pepper (optional).
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat to low, cover, and simmer for 20 minutes, or until apples are tender, stirring occasionally.
- While the apples simmer, remove any pits from 14 oz (about 4 1/2 cups) pitted dates and coarsely chop them.
- Once the apples are tender, stir in the chopped dates.
- Continue to simmer uncovered, stirring frequently, for 45 minutes, or until the dates have broken down and the chutney has thickened to your desired consistency. Stir frequently during the last 15 minutes to prevent scorching.
- Ladle the hot chutney into clean, sterilized 500ml jars, leaving 1/2 inch of headspace.
- Wipe the jar rims clean, place lids and rings on the jars, and tighten to fingertip tightness.
- For pantry storage, process jars in a boiling water bath canner for 10 minutes. Alternatively, store unprocessed jars in the refrigerator for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
242g
Fat
0g
Carbs
26g
