Mustard Fruit Chutney

Total Time
10 mins
40 mins

A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath.

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  1. Stir water into mustard in small cup.
  2. Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
  3. Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
  4. Cool completely.
  5. Refrigerate, covered, for up to 1 week.
  6. Serve cold.
Most Helpful

5 5

I had to do a bit of switching when making this recipe, in that I used thawed frozen mango & some canned pears instead of fresh fruit, & then I added the pears just before the chutney was done! A little unorthodox, I know, but the chutney turned out very nicely, & we are still enjoying it! I've added the recipe to a small pile of those I want to make again this coming summer when I can use fresh fruits! Thanks for a great keeper recipe! [Made & reviewed in the special event All Aboard the L-O-V-E Train!]

4 5

This was very good but I think I actually would like less cider vinegar or more sugar. I also used dehydrated Michigan cherries instead of the raisins. Made for Summer Photo Tag 2009.