Chutney recipe for 4 - 8 people, takes only 20 mins; recipe has cooking apple, pineapple, onion, cranberry, date, raisin, garlic clove, root ginger, chilli flakes, cumin, coriander, cinnamon, salt, vinegar and light muscovado sugar.
Cranberry, pineapple & date chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Cooking Apple: 1kg cooking apple
- Pineapple: 1 medium pineapple (about 500g/1lb 2oz prepared weight)
- Onion: 500g onion
- Cranberry: 350g cranberry
- Date: 500g bag stoned date
- Raisin: 250g raisin
- Garlic Clove: 4 garlic cloves, chopped
- Root Ginger: 10cm fresh root ginger, grated
- Chilli Flakes: 1 tsp chilli flakes
- Cumin: 1 tbsp ground cumin
- Coriander: 1 tbsp ground coriander
- Cinnamon: 2 tbsp ground cinnamon
- Salt: 2 tsp salt
- Vinegar: 1 1/2 l spiced vinegar
- Light Muscovado Sugar: 750g light muscovado sugar
Directions
- 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.
