1)
Peel, core and finely chop apples. Peel and finely chop onions. Wash and finely chop tomatoes. Peel cloves of garlic and finely chop. Finely chop dates. Scrub orange and grate the peel (OR using a sharp knife or potato peeler, cut peel from orange, taking care not to include the white pith. Chop the peel finely (do not mince).
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2)
Place all prepared fruit and vegetables in a pan with all the remaining ingredients, except the sugar and half the vinegar.
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3)
Place pan over a very low heat and cook uncovered for 2 hours until the mixture is pulpy and no pieces of fruit or vegetables are recognizable. The longer and slower the cooking, the better the flavour.
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4)
Meanwhile, prepare the jars by thoroughly washing and draining them. Place them on the shelves in the oven. Turn the oven to lowest setting and leave jars until the chutney is ready.
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5)
Add sugar and stir until dissolved, add remaining vinegar. Cook till excess vinegar has evaporated.
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6)
Place into the jars, Wipe off any spillage with a damp cloth. Leave chutney to cool slightly, then screw on plastic tops or cover with a double thickness of plastic and secure with an elastic band. Label jars and store several months in order to allow flavour to develop.
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