Sweet and Tangy Fruit Chutney

It was bound to happen.  What with all the jam, curd and marmalade making, I was bound to start making chutney.  I was perfectly content to use store bought mango chutney to top my Spicy Chickpea Pancakessamosas or pakora….but now I have made my own sweet and tangy fruit chutney, and it kicks the teeth out of the store bought stuff.  I am happy to announce that it was easy.  I made it a while back when I was on my marmalade kick, entirely from fruits of dubious quality from the cut-rate green grocer near my house.  Chutney likes to sit around a bit to develop its flavour, so I did not taste it until now.  It’s really good.  Do you have some sad over ripe fruit sitting on your counter?  Turn it into future happiness in the form of chutney.  I am pretty sure that you could substitute other kinds of fruit freely.  The only thing to be careful of is the balance of sweet and sour, which in my opinion is perfect in the recipe below.  I tasted it when I first made it, and it seemed a bit vinegary but it is perfect after a month or so sitting in my fridge.  Soon I will try it with Mangoes!


  • 1 pound apples (peeled, cored and chopped)
  • the juice and zest of 2 Seville oranges (one orange and two lemons would be a fine substitute)
  • 1/2 cup pitted sliced dates
  • 2 cups cherry tomatoes, halved (1 pint)
  • 3 cups (1 lb) muscavado sugar (or light brown sugar)
  • 1 pint white vinegar
  • 4 dry arbol chili peppers
  • 1/2 Tbs salt
  1. Put everything in a big non-reactive pot and bring it to a boil.
  2. Reduce the heat and simmer until the chutney is thick and brown.
  3. Allow it to cool, and store it tightly sealing jars for a couple of months in your fridge.

7 Comments Add yours

  1. Bethany says:

    Your chutney is amazing. I used it to cook chicken thighs in a slow cooker. After the meat was cooked, I added some frozen spinach. It was totally fancy/lazy/student/busy professional style cooking.

    1. That sounds so very good Bethany!

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