Cranberry, pineapple & date chutney

Contains pork – recipe is for non-Muslims only
Perk up cold ham and turkey with this tangy chutney. Or, make a batch, put into pretty jars, and give as Christmas gifts

Ready in about 1½ hours

Serves 100
More effort

Nutrition per serving

kcal 46
fat 0g
saturates 0g
carbs 0g
sugars 0g
fibre 0g
protein 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

Tip

Sterilising jars
Use jars with new rubber seals and spring-clip or screw-band fastenings, or jam jars with plastic coated lids. Wash the jars in hot soapy water and rinse. Dry them in a heated oven 150C/fan 130/gas 2 for 10 mins. Fill jars while they are still warm.

Method

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.