5 from 1 vote

Mixed fruit chutney is made from a variety of fruits, sugar, Indian five spice blend, and other ingredients. Follow the steps in my recipe to make mixed fruit chutney at home.

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KEY TAKEAWAYS

Mixed fruit chutney is a delicious and versatile condiment.

Serve the chutney with roasted vegetables, sandwiches, a cheese platter or wraps.
Store the chutney in a sealed container. Keep it in the fridge.
Mixed fruit chutney tastes sweet and tangy. It also offers crunchy and spicy undertones.

Other chutneys like mixed berry chutney, tropical mixed fruit chutney, and mixed fruit chutney will offer a similar taste.

I came across this recipe from a flower vendor who visits our society gate every day. She was having lunch under the tree near the guard post. I greeted her and she offered me a bite. I especially liked the chutney she was having with the paratha. It was unexpectedly fresh and satisfying.

I asked for the recipe, and she narrated it with care. I made it the same evening. My husband said it was calming, and the boys said the chutney had a distinct “petal punch.” Now, it is our floral-day chutney. That interaction reminded me that beauty doesn’t end in garlands—it also simmers gently in tiffin boxes packed with kindness and seasonal love.

How to Make Mixed Fruit Chutney? (Step by Step Guide with Images)

Step 1: Take a wok or frying pan and heat it on a low flame on your gas stove. When it is hot enough, put 1 tsp of Indian five-spice blend (panch phoron) and a small piece of dry red chili in it.

Step 2: Stir them on a low flame for about two minutes. Crush them in a mortar and pestle or grind them in a grinder after cooling.

Step 3: Now, in the hot pan, pour 250 ml or a cup of water. Turn the flame of the gas stove to high.

Step 4: When the water starts boiling, first add 6 to 8 pieces of deseeded dates to it, each of them cut in half.

Step 5: Then, add 100 gm of mango fruit leather (aam papad or amsotto), 10 to 12 pieces of raisins, and 6 to 8 pieces of cashew nuts to the pan.

(Pro tip: Cut the aam papad roughly for faster cooking and easy mixing).

Step 6: Stir the ingredients and cover them to cook nicely for about 2 to 3 minutes.

Step 7: Now, remove the cover and add ½ cup of sugar to the content.

Step 8: Follow it with two bay leaves.

Step 9: Now add ½ tsp of salt and stir to mix everything nicely. Cover and cook for another 5 minutes on a high flame.

Step 10: Now, remove the cover, and check the consistency. Turn the flame of your gas stove off and add ½ tsp of lemon juice.

Step 11: Follow it with 1 tsp of the roasted and ground Indian five-spice blend (panch phoron) and dry red chili.

Step 12: Mix them nicely and let the chutney cool down a bit. Then add 1.5 tbsp of finely chopped apple, 6 to 8 pieces of green grapes, 6 to 8 pieces of black grapes, both cut in half, and 1.5 tbsp of pomegranate seeds to the chutney.

(Pro tip: Make sure all the fruits you add are fresh. This will add to the taste).

Step 13: Mix everything nicely.

(Pro tip: Do not add the fruits when the chutney is hot or the flame of the stove is on. This will destroy the crunchiness and color of the fruits).

Step 14: Transfer the chutney to a bowl and your tasty mixed fruit chutney is ready to be served.