Monthly Raisin Recipes by Sam Linsell

Use a blend of seedless golden sultanas and juicier seedless Thompson raisins (choose the softest 2 types of seedless raisins). If you like a spicier chutney, add ½ teaspoon chilli powder to the mix


1 cup golden sultanas
½ cup seedless raisins (anther soft variety)
1 small pineapple peeled, core removed and chopped into very small pieces (about 230 – 250gms or 1 ½ cups)
1 small red onion finely chopped
½ tsp ground ginger
1/4 cup plus 1 tablespoons apple cider vinegar
½ cup water
2 tsp garam masala
1 tsp salt
2 Tbsp brown sugar


Place all the ingredients into a medium heavy based pot and bring it to the boil with the lid off for 10 minutes. Put the lid on and cook further over a low heat for about 30-40 minutes with the lid on, stirring occasionally and until you have a thick and slightly pulpy chutney.

This is a chunky chutney but if you prefer it smooth, blend at the end once. It's good to thin it out. Store in sterilised jars for a few weeks in the fridge.