Cranberry, pineapple & date chutney
About 3.2kg/7lb
More effort
Total time:
Ready in about 1½ hours
Perk up cold ham and turkey with this tangy chutney. Or, make a batch, put into pretty jars, and give as Christmas gifts
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- 1kg cooking apple
- 1 medium pineapple(about 500g/1lb 2oz prepared weight)
- 500g onion
- 350g cranberry
- 500g bag stoned date
- 250g raisin
- 4 garlic cloveschopped
- 10cm fresh root gingergrated
- 1 tsp chilli flakes
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp ground cinnamon
- 2 tsp salt
- 1 ½l spiced vinegar
- 750g light muscovado sugar
Nutrition: per serving
- kcal46
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Peel, core and roughly chop the apples and pineapple. Peel and roughly chop the onions. Mix together the apples, pineapple, onions, cranberries, dates, raisins, garlic and ginger.
step 2
Put the mix of fruit and vegetables in batches through the food processor until finely chopped. Tip into a large wide pan or preserving pan.
step 3
Add the spices, salt and vinegar and bring to the boil. Simmer for 20 mins until the apple is pulpy, then add the sugar and stir to dissolve. Bring to theboil, then simmer for about 40-45 mins, until the chutney is thick and pulpy.
step 4
Pot into warm, sterilised jars. Seal, label and store for at least a month in a cool dry place.
