Cranberry Pineapple & Date Chutney

Perk up cold ham and turkey with this tangy chutney. Or, make a batch, put into pretty jars, and give as Christmas gifts

• Cooking Time Ready in about 1½ hours
• Skill Level Moderately easy
• Servings About 3.2kg/7lb

Nutrition per serving

• Kcalories

  46

• Protein

  0g

• Carbs

  0g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  0g

• Salt

  0g

Ingredients

• 1kg cooking apples
• 1 medium pineapple (about 500g/1lb 2oz prepared weight)
• 500g onions
• 350g cranberries
• 500g bag stoned dates
• 250g raisins
• 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
• 1½ l spiced vinegar
• 750g light muscovado sugar

Directions

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.

Categories: All Christmas