This warming chutney can be made any time of the year and used to accompany curries, naan bread, or other Indian dishes. It can also be used with cheese and crackers, or even on your favourite sandwich. The fruit, onion and spices combine to create a lovely balance and warming finish.
Finely chop the apples, pears and onions then add to a large heavy-based pot or preserving pan. Finely grate the lemon zest over the top and then add the juice.
Roughly chop the dates and add to the pot along with the can of tomatoes.
Add all remaining ingredients and stir over medium heat until the sugar dissolves.
Cook over medium to high heat uncovered, for 1.5 to 2 hours, stirring occasionally and ensuring that the mixture does not catch on the base of the pot.The chutney is ready when liquid is reduced, and the mixture resembles a thick pulp.
While the chutney is cooking, sterilise the jars by washing and drying them thoroughly, then placing them in the oven at 160°C for 30 minutes. When chutney is ready, spoon into prepared jars and seal well.
Best kept in the fridge and once open, use within one month.