Summer Fruit Chutney Recipe - Vegetarian Times

Summer Fruit Chutney


This sweet-and-sour spread makes a crowd-pleasing hors d’oeuvre served with cream cheese and crackers. It also goes well with Indian curries.

  • 4Servings


  • 1 cup cider vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup raisins
  • 2 Tbs. grated fresh ginger
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 tsp. mustard seed
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1 1/2 lb. fruit such as pears, apples, peaches, plums or nectarines, peeled and cut into 1/2-inch dice


Combine vinegar, sugars, raisins, ginger, cinnamon stick, cloves, mustard seed, salt and cayenne pepper in large, nonreactive saucepan. Bring to a boil.

Add fruit and return mixture to a boil. Cook 5 minutes. Drain fruit in strainer, reserving liquid. Remove cinnamon stick and cloves.

Return liquid to saucepan, and bring to a boil. Cook 10 minutes, or until syrup is thick. Add pears, and return to a boil. Remove from heat.

Ladle chutney into sterilized jars. Wipe off any drips, then screw on tops. Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.

Nutrition Information

  • Calories: 43
  • Carbohydrate Content: 11 g
  • Sodium Content: 38 mg
  • Sugar Content: 9 g