Dried Fruit Chutney

READY IN: 40mins
Recipe by Sandra Hyde

A plain chutney that goes well as a condiment or even spread on bread or toast

Top Review by Lise in Indiana

Oh, this is GOOD! I wanted to increase my iron intake and the dried fruit (raisins and apricots) are a yummy means to that end. Since I didn't have any dates on hand, I substituted more apricots. I only made a fraction of the recipe and now I'm sorry I don't have a shelf-full of jars. Delicious with lamb and chicken ( and right out of the jar!). Thanks for a nice and useful recipe, Sandra.

Ingredients Nutrition


  1. Soak the apricots overnight, remove from the water and chop into small pieces.
  2. Put all the fruit and onions in a pan with the vinegar.
  3. Wrap the chillies and ginger in a piece of muslin and secure.
  4. Put the muslin bag in with the fruit and vinegar.
  5. Simmer until the apples are mushy, stirring often.
  6. Do not allow to stick and burn.
  7. Remove the muslin bag.
  8. Add sugar and boil for a further 10 minutes, until chutney thickens.
  9. Stir often to prevent sticking and burning.
  10. Pour into hot jars, tie down and seal when cool.

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