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 cloves, 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, questions and tips

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4th Dec, 2007
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.
30th Nov, 2007
Spiced vinegar is unavailable here in Australia could anyone please suggest an alternative..... thank you
23rd Nov, 2007
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.
22nd Nov, 2007
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.
12th Nov, 2007
Are the cranberries dried or fresh?
8th Nov, 2007
What is spiced vinegar? where do I find it or how do I make it!
8th Nov, 2007
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


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