Name: Cranberry, pineapple & date chutney
Total time: 1 h 30 min
Yield: About 3.2kg/7lb
Cuisine: British
Ingredients: 1kg cooking apple; 1 medium pineapple (about 500g/1lb 2oz prepared weight); 500g onion; 350g cranberry; 500g bag stoned date; 250g raisin; 4 garlic cloves chopped; 10cm fresh root ginger grated; 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

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Cranberry, pineapple & date chutney

Cranberry, pineapple & date chutney

Mary Cadogan

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About 3.2kg/7lb

More effort

Total time: 1 hr and 30 mins

Ready in about 1½ hours

A star rating of 5 out of 5.4 ratingsRate

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Perk up cold ham and turkey with this tangy chutney. Or, make a batch, put into pretty jars, and give as Christmas gifts

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg cooking apple
1 medium pineapple

(about 500g/1lb 2oz prepared weight)
500g onion
350g cranberry
500g bag stoned date
250g raisin
4 garlic cloves

chopped
10cm fresh root ginger

grated
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

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Nutrition: per serving

kcal46
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

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.

RECIPE TIPS

STERILISING JARS

Use jars with new rubber seals and spring-clip or screw-band fastenings, or jam jars with plastic coated lids. Wash the jars in hot soapy water and rinse. Dry them in a heated oven 150C/fan 130/gas 2 for 10 mins. Fill jars while they are still warm.

Recipe from Good Food magazine, November 2004

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A star rating of 5 out of 5.4 ratings

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