Cranberry, Pineapple & Date Chutney
Capture the essence of the fall season with this delightful apple and pineapple chutney recipe. A harmonious blend of sweet and savory flavors combines apples, pineapple, cranberries, and dates with a medley of spices to create a rich and aromatic chutney. Perfect for pairing with cheeses, meats, or simply enjoying on its own, this homemade chutney is a versatile and flavorful addition to your pantry.
— Constant Cookbook
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
- 1½l spiced vinegar
- 750g light muscovado sugar
Instructions
- 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.
Yield
About 3.2kg/7lb
Nutrition
- Calories: 46 calories
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