Double Apple, Date and Pomegranate Chutney
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Serves: 7-8 cups
An apple chutney using both fresh and dried apples, as well as dates and pomegranate anils.
  • 3 cups organic brown sugar, lightly packed
  • 2 cups unfiltered, organic apple cider vinegar
  • 2 pounds organic apples, cored and chopped
  • 8 ounces dried apple rings, chopped
  • 8 ounces dates, pitted and chopped
  • 1 large yellow onion, chopped
  • 1 cup pomegranate anils
  • 1½ cups fresh orange juice
  • zest and juice of one organic lemon
  • 1 tablespoon mustard seeds
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  1. Using a large, heavy-bottomed pot such as a Dutch oven, combine the sugar and vinegar. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  2. Add remaining ingredients, return to a boil, then reduce heat to low. Cook, uncovered, stirring occasionally, for two hours.
  3. Pour into sterile jars and process according to safe canning procedures.
  4. Keep in your pantry up to one year.
Recipe by Liz The Chef at