Total Time
Prep 30 mins
Cook 20 mins

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

Ingredients Nutrition


  1. Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
  2. Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
  3. If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
  4. Otherwise, cool and dig in!
Most Helpful

This was simply wonderful! We served it over Brie, Chevre and Gouda with crusty bread and it was a hit with our guests. We left out the dates and used chopped crystallized ginger rather than fresh, but other than these changes we followed the recipe exactly.

Leaceae November 14, 2011

I did make one major change in this recipe in that I used all dried fruits, & as for the dates, they were Medjool! The dried apples were not the usual sliced-&-dried rounds but rather chunks of Fuji apples & those are very flavorful! Other than that, I followed the recipe, & the chutney was, in my humble opinion, outstanding! Loved it over chicken breasts & before it's used up, we'll be having it with baked salmon! Thanks so much for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]

Sydney Mike June 29, 2011