Marrakech chutney

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25 min


10 cups (2.5 L)

* PLUS Cooking time: 5 minutes


  • 5 cups chopped apples , about 6 apples (1 kg)
  • 3 cups chopped onions , about 3 onions (500 g)
  • 3 cups cider vinegar
  • 1 cup sultana or dark raisins
  • 5 garlic cloves , minced
  • 2 tsp turmeric
  • 1 1/2 tsp hot-red-chili-flakes
  • 3 tbsp finely grated fresh ginger , or 4 tsp ground ginger
  • 750 g pitted dates


  • Peel and core apples. Chop apples and onions into 1/2 inch (1 cm) pieces. Place in a large saucepan with cider vinegar. Add raisins, garlic and spices. Bring to a boil, uncovered and stirring often, over medium-high heat. Then, reduce heat to low and continue to simmer, uncovered, until apples are tender, about 20 minutes. Meanwhile, remove any pits from dates then coarsely chop. Chopped, they should measure about 4-1/2 cups.
  • When apples are tender, stir in dates. Continue to simmer, uncovered and stirring often, until dates have broken down and chutney is thick, about 45 minutes. Stir frequently near end of cooking time to prevent scorching. Spoon hot chutney into clean hot 500mL (2 cup/1 pint) jars, filling to within 1/2 inch (1 cm) of top. Place hot lids over top, add rings and screw down until fingertip tight. To store in a pantry, process jars for 10 minutes in a boiling water canner. Or store unprocessed jars in the refrigerator for up to 1 month.

Nutrition (per serving)

  • Calories
  • 22,
  • Protein
  • 0.2 g,
  • Carbohydrates
  • 5.8 g,
  • Fat
  • 0.1 g,

Chock-full of chunky apples, raisins and onions, this naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont., is especially good with ham or a ploughman’s lunch. Use inexpensive blocks of pitted dates.