Cranberry, pineapple & date chutney

Cranberry, pineapple & date chutney

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(2 ratings)

Ready in about 1½ hours

More effort

About 3.2kg/7lb
Perk up cold ham and turkey with this tangy chutney. Or, make a batch, put into pretty jars, and give as Christmas gifts

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal46
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
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  • 1kg cooking apple
  • 1 medium pineapple (about 500g/1lb 2oz prepared weight)



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 500g onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 500g bag stoned date



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 250g raisin
  • 4 garlic clove, chopped
  • 10cm fresh root ginger, grated
  • 1 tsp chilli flakes
  • 1 tbsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp ground coriander
  • 2 tbsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tsp salt
  • 1½ l spiced vinegar
  • 750g light muscovado sugar


  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.

  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.

  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.

  4. Pot into warm, sterilised jars. Seal, label and store for at least a month in a cool dry place.

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Comments (16)

Abi64's picture

It's not clear how much spiced vinegar to use in this recipe. I will be thankful if some one make it clear for me.

Julieatt's picture



2 in (50mm) stick of cinnamon (optional).
1 teasppon cloves.
1 dried chilli (as hot as you like).
1 small piece of ginger (I like to use dried).
2 teaspoons allspice.
1 teaspoon black peppercorns.
1 teaspoon mustard seed.
2-3 bay leaves (fresh or dried).
2 pints malt vinegar(1.1 litres).


1. Place the vinegar and the spices (tied in a muslin bag, if you using fresh ginger bruise it for this stage.) in a heatproof basin and stand the basin over a saucepan of water.
2. Cover the basin with a plate or the flavour will be lost.
3. Bring the water in the pan to the boil and then remove it from the heat.
4. Set aside for 2 – 3 hours to allow the spices to steep in the warm vinegar.
Strain the vinegar and cool.

ladymeerkat's picture

this chutney is absolutely divine!!! To die for!! my first time ever making a chutney and I was very dubious. however, I followed the recipe and method to the letter, and WOW!!

jojocherryblossom's picture

ended up with too much liqued think i may have gone wrong :/ still going to add to jars and cross fingers as its gifts *eek* will strain first lol

patriciavanzyl's picture

What is the quantity of vinegar needed. The recipe is incomplete.

caroleannallen's picture

I used cider apple vinegar & fresh cranberries & ready sliced fresh pineapple all from Sainsbury's then put the lot into my new Tefel jam making machine and set the time for 30 minutes then sat back and waited - result the best chutney I've ever tasted.

normandy-tarte's picture

I'm in Normandy France so pickling vinegar is not available here - what are the suggestions for alternative?

domesticgoddess's picture

I thought it was a bit vinegary when I first tasted it but it calmed down a couple of weeks later. Made this wonderful chutney last Christmas and gave them as gifts - its October and they are still talking about it!!!! Big Mary Cadogan fan!!

burcham's picture

What is spiced veinegar? I am in California and not sure what to add yo make my own.

margaret3948's picture

I used vinegar suitable for pickling, not spiced, and it turned out beautifully. I found it took a lot longer to cook than stated in the recipe. Will certainly make it again next year.

sharoni's picture

Spiced vinegar is unavailable here in Australia could anyone please suggest an alternative.....

thank you

donahilaria's picture

A smashing recipe. I used fresh cranberries. When I had peeled and cored the apples, I found I was a bit short of 1 kg. Being unsure as to whether the 1 kg apple quantity was prepared weight or gross weight, I made up the shortfall of apple with more cranberry - it's a hard life, but someone's got to live it! The chutney is delicious, so obviously those apple quantities didn't make a lot of difference and the result was thirteen bottles, some of which will be used to raise money for the choir I sing in :-). And yes, the 1.5 litres of pickling vinegar is essential for the quanity of fruit etc in the recipe.

etunstill's picture

Spiced vinegar is found next to all the vinegar in the supermarket. It's the type of vinegar you get pickled onions in and yes you do need 1 and a half litres - it a lot you are making. I made 7 jars (50cl) worth.
Oh and I used frozen cranberries (from freezer section)..
hope that helps.

mef7276's picture

Are the cranberries dried or fresh?

coturner's picture

What is spiced vinegar? where do I find it or how do I make it!

sjarogers's picture

I have a query : I am about to go shopping for the ingredients for this cranberry chutney and can I assume that the volume of spiced vinegar should be 1� pints. 1� litres seems an awful lots of vinegar. It doesn't make it clear on the ingredients list.

Questions (3)

biddy77's picture

How long will this last?

goodfoodteam's picture

Hi biddy77 thanks for your question. Provided that the jars are properly sterilised and are sealed this chutney should be fine for up to a year. Once opened, eat within a month. 

Abi64's picture

I am not sure how much spiced vinegar to use in this recipe?

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