1 medium pineapple (about 500g/1lb 2oz prepared weight)
500g bag stoned dates
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
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.
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.