Fresh Fruit Chutney

Featured in the Honolulu Star-Advertiser on June 20, 2018.



Fresh Fruit Chutney

  • 1 tablespoon canola oil
  • 4 cups chopped onion
  • 1 tablespoon minced garlic
  • 8 cups prepared fresh fruit, peeled if desired (see tip below)
  • 1 cup dried fruit, chopped if larger than raisins
  • 3/4 cup honey or pure maple syrup
  • 1 cup vinegar
  • 1 cup water
  • 2 small fresh chile peppers, seeded and slivered lengthwise, or 1 teaspoon crushed red pepper
  • 1 teaspoon salt


  1. In a large pot, heat oil over medium heat.
  2. Add onion and cook, stirring occasionally, until light brown, 6-10 minutes.
  3. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Add fresh fruit, dried fruit, honey, vinegar, water, chile peppers, and salt.
  5. Bring to a boil over high heat, stirring often.
  6. Reduce heat to maintain a simmer and cook until thickened, 30-40 minutes.
  7. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center.
  8. If no liquid seeps into the middle, it's done.
  9. Return to a simmer to thicken more if necessary.
  10. If freezing or refrigerating, ladle chutney into sterile canning jars to within 1/2-inch of the rim.
  11. Wipe rims clean.
  12. Cover with lids.
  13. Let jars stand at room temperature until cool.
  14. Store in refrigerator for up to 3 weeks, in freezer for up to 1 year, or at room temperature up to 1 year if processed in a water bath.

Makes 24 servings or 6 8-ounce jars.

Tip: How to prepare and measure fruit — Berries: remove stems; hull strawberries. Measure whole. Cherries: remove stems and pits; halve. Measure halves. Peaches, nectarines and plums: peel if desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, pears and other fruit: peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.

Nutritional analysis unavailable.


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