Cranberry, pineapple & date chutney

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

Cranberry, pineapple & date chutney

Recipe by Chef Soomro Course: Chutney

4 - 8

Prep time

20 mins


  • Cumin: 1 tbsp ground cumin
  • Coriander: 1 tbsp ground coriander
  • Garlic Clove: 4 garlic cloves, chopped
  • Onion: 500g onion
  • Chilli Flakes: 1 tsp chilli flakes
  • Cinnamon: 2 tbsp ground cinnamon
  • Root Ginger: 10cm fresh root ginger, grated
  • Salt: 2 tsp salt
  • Raisin: 250g raisin
  • Pineapple: 1 medium pineapple (about 500g/1lb 2oz prepared weight)
  • Cranberry: 350g cranberry
  • Date: 500g bag stoned date
  • Light Muscovado Sugar: 750g light muscovado sugar
  • Vinegar: 1 1/2 l spiced vinegar
  • Cooking Apple: 1kg cooking apple


  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.