5 – 6 large apples, peeled, cored and diced (*see note)
In a medium size sauce pan heat coconut oil. Sauté onions until translucent add date puree and stir together. Add ginger, cinnamon and curry powder, mix well. Add diced apples and raisins. Simmer until apples are soft but not mushy. Enjoy as a condiment with pakora, quiche, eggs, fish cakes, burgers, etc.
*note Other fruit such as rhubarb, peaches, pears, mango etc. can be used in place of or in combination with the apples.
This chutney is good with curry dishes, quiche, sausage, pakora, falafels etc. This recipe makes 3-4 pints and can easily be doubled. It is important to sterilize your jars and lids prior to filling. Wash jars and lids in hot soapy water, rinse well. Place jars on sheet pan in an oven at 200°f for 20 min. Place lids in pot of boiling water and simmer for at least 5 min. Fill bottles as soon as you remove from oven and place lids on directly from boiling pot. Do not let them cool down before filling. https://pressurecanners.com/how-to-sterilize-canning-jars-in-the-oven/ Please check out this link if you have never made perseveres before. If you are not sure about the seal on your bottles, store in fridge of freezer.
In a large heavy pot, stir together the peaches, garlic, onion, ginger, chili powder, mustard seed, curry powder, date puree and apple cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings.
fresh basil ( 1/4 cup chopped or more if you like)
fresh ground pepper to taste
salt to taste
Mix every thing together and store in a glass container in refrigerator. This is a great way to use a large amount of cherry tomatoes. Great on a salad or as a topping for pizza, nachos, pasta etc. This recipe can be double. I love having them ready to go in my fridge.