Fruit Chutney

READY IN: 50mins
Recipe by strawberrybird

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)

Top Review by Leaceae

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.

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!

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