Recipe uploaded by

2 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

46 kcalories, protein 0g, carbohydrate 0g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

Latest comments and suggestions

• Woodlands

  08 November 2007

  Woodlands commented on this recipe

  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. Sarah

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Co

  08 November 2007

  Co commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yumyums

  12 November 2007

  yumyums commented on this recipe

  Are the cranberries dried or fresh?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tidley

  22 November 2007

  tidley commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hilarity

  23 November 2007

  Hilarity rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• food

  30 November 2007

  food commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Margaret

  04 December 2007

  Margaret commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julie,s

  05 December 2007

  Julie,s commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SUE

  02 October 2008

  SUE commented on this recipe

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SUE

  02 October 2008

  SUE rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tarte Normande

  24 October 2008

  Tarte Normande commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Honeycat

  19 November 2008

  Honeycat commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1014/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1kg cooking apples
• 1 medium pineapple (about 500g/1lb 2oz prepared weight)
• 500g onions
• 350g cranberries
• 500g bag stoned dates
• 250g raisins
• 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
• 1½ l spiced vinegar
• 750g light muscovado sugar

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

About 3.2kg/7lb

Preperation and cooking times

Ready in about 1½ hours

Vegetarian

Ingredients

• 1kg cooking apples
• 1 medium pineapple (about 500g/1lb 2oz prepared weight)
• 500g onions
• 350g cranberries
• 500g bag stoned dates
• 250g raisins
• 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
• 1½ l spiced vinegar
• 750g light muscovado sugar

Per serving

46 kcalories, protein 0g, carbohydrate 0g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.