1. Combine all the ingredients in a large, nonreactive pot and bring to a boil over high heat, stir thoroughly to combine, then turn heat to low and cover the pot. Simmer for 20 minutes.
2. Remove lid and raise the heat to medium, adjusting the heat as necessary to allow the mixture to stay at a constant simmer. Simmer, stirring regularly, for a further 20 minutes or until the chutney thickens or reaches your desired consistency.
3. Meanwhile, prepare three 250ml jars with airtight lids (see cook's notes).
4. Fill jars immediately with chutney, putting lids on whilst hot to create a seal.
Cooks Notes
1. Sealed jars can be stored at room temperature for up to 1 year. Any unsealed jars should be refrigerated and used promptly.
2. Once opened, chutney can be stored in the fridge for two weeks.
3. To sterilize jars: Preheat oven to 120°C. Wash jars in hot soapy water and rinse, then sterilize by placing upright jars and lids separately on a baking tray. Heat in the oven for 20 minutes. Remove jars from oven and fill immediately.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
