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