4-Fruit Chutney

By • January 21, 2016 0 Comments

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4-Fruit Chutney

Author Notes: This chutney plays well with all the usual suspects (curries, cheese boards) and a few unlikely ones - peanut butter sandwiches, omelets, potatoes. I've been making this since the early 1990s, modifying recipe from Chef Allen Susser of Miami. He calls it Winter Chutney, but you can make it year round if you have cranberries stashed in your freezer. I specify Gewurtztraminer as the wine because it goes with the fruit and with curries or spicy dishes you're likely to serve it with. Also, I prefer white wine vinegar (to go with the Gewurtz) instead of his red. Last, I toast the cumin seeds for extra nuttiness.Nancy


Makes 8 cups or 4 pints

  • 2 pounds mango, best you can find, peeled & chopped (about 900g)
  • 1 pound cranberries, fresh or frozen (about 5c or 450g)
  • 1 pound pears, chopped
  • 1 cup brown sugar
  • 1 pound apricots, fresh chopped (450g) or half that amount dried
  • 2 tablespoons olive oil, good quality
  • 1 tablespoon ginger, fresh chopped
  • 3 tablespoons white wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cumin seeds, dry roasted in frying pan
  • 1/2 teaspoon turmeric, ground
  1. In a large pot, saute the chopped onion in oil until golden. Add chopped ginger & cook one minute more. Add Gewurtztraminer, white wine vinegar, sugar and spices. Simmer 5 minutes.
  2. Add chopped fruit and cranberries. Bring to a boil. Lower heat & simmer 8 minutes. Strain fruit & set it aside. Return the liquid to the pot.
  3. Simmer liquid about 15 minutes or until it forms a syrup (probably need to watch or stay close by during this period). Return fruit to pot and simmer 3 minutes. The chutney is now done.
  4. Let cool and ladle into sterilized jars. Store tightly covered 1-2 months in refrigerator or up to a year in frozen.

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