Cranberry, pineapple & date chutney

• cooking apple↗1kg g
• medium pineapple↗1

  (about 500g/1lb 2oz prepared weight)

• onion↗500g g
• cranberry↗350g g
• date500g g
• raisin↗250g g
• garlic cloves↗4

  chopped

• fresh root ginger↗10cm

  grated

• chilli flakes↗1 tsp tsp
• ground cumin↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• ground cinnamon↗2 tbsp tbsp
• salt↗2 tsp tsp
• spiced vinegar↗1 ½l l
• light muscovado sugar↗750g g

Step-by-step instructions

1. 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. 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. 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 the boil, then simmer for about 40-45 mins, until the chutney is thick and pulpy.

4. 4

   Pot into warm, sterilised jars. Seal, label and store for at least a month in a cool dry place.