Date and Apple Chutney – A Taste of Family and Home

Some foods carry more than just flavour — they carry memories, laughter, and a little bit of

love.

Years ago, on a visit to my cousin’s home in Singapore, I was gifted a bottle of the most

delicious Date and Apple Chutney. My children loved it so much that the bottle was emptied

within a week — every spoonful savoured and every meal brightened.

My cousin very kindly shared her recipe with me.

Unfortunately, somewhere between the busy days and overflowing shelves, I misplaced that

precious piece of paper.

But the memory of that chutney stayed with me.

Determined to recreate it, I spent hours scrolling through countless recipes, comparing

notes, and finally decided to make my own version — and in a pressure cooker, no less. (My Mum always made jam and some chutneys in her trusty pressure cooker). It’s

wonderfully simple: dump everything into the pot, give it a little stir, and in just five

minutes, you have a chutney that’s thick, rich, and bursting with sweet and tangy flavours.

It’s now a staple in our home — perfect with toast, Indian

flatbreads, or even as a side to spicy

dishes. Every time I make it, the house fills with the same comforting aroma I remember

that trip — a little reminder that sometimes, the best recipes are born from

memories and a bit of adventure.

Date and Apple Chutney – Recipe

Ingredients:

 300g red dates, seeds removed

 200g black dates, seeds removed

 600g green apples, chopped

 100gms raisins

 250ml/ 1 cup black vinegar

 2 teaspoon chilli powder (or more if you like it spicy)

500gms jaggery or more to taste (depends on sourness of apples)

 50gms garlic, minced

 50gms ginger, grated

 1 teaspoon mixed spice

 1 teaspoon salt

 3tbsp gingelly (sesame seed) oil

Method:

1. Place all the ingredients into a pressure cooker.

2. Give everything a gentle stir to mix.

3. Close the lid and pressure cook for 5 minutes.

4. Once done, open the cooker carefully.

5. Stir the chutney well — it should already smell wonderful!

6. If it feels a little too runny, cook it down on a low flame until it thickens to your liking.

7. Let it cool completely.

8. Bottle it up and store it in the refrigerator.

This chutney quickly became a family favourite — sweet, spicy, and made with lots of love!

Some Chutney Recipes For You To Try

To Attend My Cooking Classes Click Here