CRANBERRY, PINEAPPLE & DATE CHUTNEY

Cranberry, pineapple & date chutney image

Provided by Mary Cadogan

Time 1h30m

Yield About 3.2kg/7lb

Number Of Ingredients 15

1kg cooking apple
1 medium pineapple (about 500g/1lb 2oz prepared weight)
500g onion
350g cranberry
500g bag stoned date
250g raisin
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
1 ½l spiced vinegar
750g light muscovado sugar

Steps:

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.

Nutrition Facts : Calories 46 calories