Place the sugar, vinegar and cranberry juice in a large pan and stir over a medium-low heat, until the sugar has mostly dissolved.
Add the rest of the ingredients, increase the heat and bring to the boil before lowering again to a simmer. Continue to cook over a low heat for about an hour, stirring occasionally to prevent it from sticking to the bottom of the pan.
The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit.
Fill a sterilised jar with the hot chutney. Leave to cool and store in the fridge for up to a month.
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