Fresh Fruit Chutney

Fresh Fruit Chutney

1 Review
From: EatingWell Magazine, May/June 2009

Chutney is a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles. Try the combination of nectarines and dried cherries or blueberries and dried apricots or cherries and golden raisins. Serve alongside simple roasted meat or pan-seared tofu steaks.

Ingredients 96 servings

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Original recipe yields 96 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 4 cups chopped onion
  • 1 tablespoon minced garlic
  • 8 cups prepared fresh fruit, peeled if desired (see Tip)
  • 1 cup dried fruit, chopped if larger than raisins
  • 1 cup granulated sugar , or brown sugar (see Note)
  • 1 cup vinegar
  • 1 cup water
  • 2 small fresh chile peppers, seeded and slivered lengthwise, or 1 teaspoon crushed red pepper
  • 1 teaspoon salt


  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
  2. Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
  3. If freezing or refrigerating, ladle the chutney into clean canning jars to within ½ inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
  • Make Ahead Tip: Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year or at room temperature for up to 1 year if processed in a water bath.
  • Equipment: Six 8-ounce canning jars
  • Tip: How to Prep & Measure Fruit—Berries: Remove stems; hull strawberries. Measure whole. Cherries: Remove stems and pits; halve. Measure halves. Peaches, Nectarines & Plums: Peel if desired. Cut into ½-inch pieces; discard pits. Measure pieces. Apples, Pears & other fruit: Peel if desired. Quarter, remove seeds and cut into ½-inch pieces. Measure pieces.
  • To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.
  • Note: ¾ cup maple syrup (or honey) or ½-1 cup Splenda Granular can be used in place of 1 cup sugar.
  • Tip: Processing in a boiling water bath ensures safe storage at room temperature for up to a year. For step-by-step pictures and instructions, go to

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 23 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 4 g sugars; 98 IU vitamin A; 3 mg vitamin C; 3 mg calcium; 0 mg iron; 25 mg sodium; 37 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 1

July 09, 2011
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By: LaurieS
Blueberry/Jalapeno/Apricot Chutney This was a quick, easy way to use our abundance of fresh blueberries! Makes a great sauce for chicken or fish. We also pour it over cream cheese for a cracker spread and use it just like salsa. Yum! Pros: Delicious and versatile Cons: None
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