Our spiced Christmas chutney contains lots of seasonal flavours such as cranberries and dates, and is sure to go down well as an accompaniment to your Christmas feasts.

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2kg cooking apples

2 pineapples

1kg bag of red onions

500g raisins

500g fresh cranberries

½ bulb garlic

1kg bag of stoned dates – chopped if you can get them

20cm fresh ginger

1kg light muscovado sugar

2 tbsp ground coriander

2 tbsp mixed spice

2 tbsp ground cumin

2 tsp chilli flakes

Pinch of salt

500ml cider vinegar


  1. Make sure you have approx. 20 clean jam jars ready (with the correct lids!) Putting them through the dishwasher is a good way to sterilise, but some may need an additional soak if the labels are really sticky.
  2. Peel and roughly chop the apples, pineapple, onions and garlic and put them through a food processer in batches so they are finely chopped (it doesn’t matter if there are a few chunks).
  3. Place these items in a large, deep pan and turn on the heat to high so the juices bubble.
  4. Add the raisins, cranberries, chopped dates and sugar give it all a good stir
  5. Peel and grate the ginger, adding them to the pan, turning down to a simmer.
  6. Add your spices – but keep the jars out in case you want to tweak the flavour.
  7. Finally add the vinegar – if you have produced a lot of juice from the pulpy apples and pineapple, you might not want to add the whole bottle at once, add half and give it a good stir first. Make sure the pan isn’t swimming in liquid.
  8. Leave to bubble to approx. 20 minutes, making sure the mixture is still moist.
  9. Taste and add additional spices as required – more chilli for a kick and more mixed spice for a festive feel.
  10. Turn off the heat and allow to cool for about 10 minutes. The mixture should still be hot when you start filling the jars, and place the lids on immediately so they seal.
  11. Once completely cold, decorate your jars to give as Christmas presents. You can use anything from fabric to Christmas wrapping paper to make them look really pretty.
  12. Serve with cold meats, jacket potatoes or place at the centre of your Christmas cheeseboard.