Hearty Ale Chutney

• 14 ounces onions, peeled and finely sliced
• 9 ounces rutabaga, peeled and chopped into 1/4-inch pieces
• 7 ounces carrots, peeled and chopped into 1/4-inch pieces
• 9 ounces apples, peeled, cored, and chopped into 2 1/2-inch pieces
• 5 ounces cauliflower, broken into tiny florets
• 2 fat garlic cloves, peeled and crushed
• 2/3 cup pitted dates, finely chopped
• 1/2 cup plus 1 tablespoon tomato paste
• 1 1/2 cups Demerara sugar
• 1/4 cup dark muscovado sugar
• 1 cup malt or cider vinegar
• 2 heaping tablespoons English mustard powder (see p. 202)
• 2 heaping teaspoons ground ginger
• 1 heaping teaspoon ground mace
• 1 heaping teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pint traditional ale, bitter, or stout (not lager)

1. Put all the ingredients except the ale into a large pan with 2 1/4 cups of water.
2. Mix well, then place over low heat and bring to a gentle simmer, stirring until the sugar has dissolved.
3. Cook for about 1 hourthe vegetables and fruit will begin to soften and the juices will thicken and reduce.
4. Take the pan off the heat and add half of the ale.
5. Return to the heat and continue to cook for 30 minutes, by which time the mixture should be deep red-brown in color.
6. Add the remaining ale and cook for a further 30 minutes.
7. By now the vegetables and fruit should be tender but still retain their shape and a bit of crunch.
8. Remove from the heat and spoon into warm, sterilized jars (see p. 21), making sure there are no air pockets.
9. Seal with vinegar-proof lids (see p. 22).
10. Store for 4 to 6 weeks before opening.
11. Use within 2 years.

onions, carrots, apples, cauliflower, garlic, dates, tomato paste, sugar, muscovado sugar, malt, english mustard powder, ground ginger, ground mace, salt, ground black pepper, traditional ale

Taken from www.epicurious.com/recipes/food/views/hearty-ale-chutney-389417 (may not work)