Cranberry, pineapple & date chutney
If you have around 1 hour and 30 minutes to spend in the kitchen, Cranberry, pineapple & date chutney might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 2235 calories, 12g of protein, and 3g of fat. For $8.08 per serving, you get a condiment that serves 3. If you have ground cinnamon, ground coriander, chilli flakes, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Pineapple Cilantro Cranberry Chutney, Pineapple-Nut Cheese With Cranberry Chutney, and Date Tamarind Chutney | Sweet Chutney for Chaat s.
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.