Prep the dates, onion, peppers, garlic, ginger, ginger and apples, putting them in a large bowl or pot. Stir in the malt vinegar, set aside.
Mix the water, sugar, and cayenne pepper together in a large pot.
Take a piece of cheesecloth, and make a spice bag by tying the cinnamon stick, mustard seed and cloves in the cheesecloth. Add to pot.
Add the grated carrot, bring to a boil.
Add the prepared date mixture. Bring back to a boil, then lower to a simmer and simmer uncovered until thickish. About 40 minutes, until it mounds nicely on a spoon. Stir frequently, about every 5 to 10 minutes to prevent scorching.
Add the lemon juice, tomato paste, and the salt. Simmer about 5 minutes.
Discard spice bag.
Ladle into quarter-litre (1/2 US pint / 8 oz) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.