Late Summer Chutney

Chutney is a relish of East Indian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. It is one of the easiest preserves to make and a great accompaniment to meats and cheeses, sandwiches or salads.


1 pound apples
1 pound peaches
1 pound pears
1 pound plums/prunes
2 onions
1.5 cups of golden raisins
1 orange: zest and juice
2 cups of cider vinegar
2 cups brown sugar

2 teaspoons mustard seeds
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cardamom
1 teaspoon chili flakes (Like heat? Add more.)
1 teaspoon cinnamon
2 inches grated fresh ginger
pinch of salt
grind or two of black pepper


Mince onions, add to pot, cook on low until translucent or caramelized. Core and remove seeds. Chop fruit into uniform bite sizes, add to pot, stir. Add all of the remaining ingredients and stir. Bring up temperature, stirring to dissolve sugar and blend thoroughly. When combined, turn off heat and let it cool, stir, and refrigerate overnight

The next day, simmer until fruit is tender but still holding shape and mixture thickens, about 15-20 minutes.Place in jars, leaving half inch head space, press down chutney with spoon to remove air bubbles. Lid, and seal in hot water bath, about 10 minutes.

Note: You can peel the apples and pears, but not the stone fruit. Peach and plum skins are relatively tender and when left on, will turn the chutney a beautiful red color.

Thanks to Tom of Tall Clover Farm for this tasty recipe!