The BBC Good Food logo
Cranberry, pineapple & date chutney

Cranberry, pineapple & date chutney

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Total time
    • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal46
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
Advertisement

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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content