Mixed Fruit Chutney Recipe

5 from 1 vote
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Explore the delightful fusion of flavors with my mixed fruit chutney recipe.

This vibrant blend of fresh apples, green and black grapes, pomegranate seeds, dates, and more creates a symphony of taste and textures.

Elevate your culinary experience with the perfect balance of sweetness and spice.

Follow the step-by-step guide to craft this versatile chutney that pairs seamlessly with various dishes.

Mixed Fruit Chutney

KEY TAKEAWAYS

  • Mixed fruit chutney is a versatile addition that enhances the taste of both savory and sweet dishes.
  • Enjoy a burst of fruity goodness with a mix of apples, grapes, dates, and more in every bite.
  • Making this chutney is a breeze with simple steps and common kitchen ingredients.
  • Follow storing tips to keep your homemade chutney fresh, ensuring weeks of flavorful enjoyment.
  • Elevate your dining experience by pairing mixed fruit chutney with grilled meats, cheeses, sandwiches, and more for a delightful culinary adventure.

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.

1 tsp of Indian five-spice blend (panch phoron) and a small piece of dry red chili in frying pan

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.

Stirring them on a low flame

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

Poured 250 ml or a cup of water in pan

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

Adding 6 to 8 pieces of deseeded dates

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.

Added 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

(Expert 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.

Stir the ingredients and covering them to cook

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

Added ½ cup of sugar to the content

Step 8: Follow it with two bay leaves.

Added 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.

Added ½ tsp of salt and stir to mix

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.

Adding 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.

Adding 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.

Added 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

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

Step 13: Mix everything nicely.

Mixing everything nicely

(Expert 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).

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

Mixed fruit chutney is ready

Pro Tips for Making Mixed Fruit Chutney

Balancing Act: Adjust the sugar quantity based on your sweetness preference. Feel free to add a bit more if you have a sweet tooth or reduce it for a tangier twist.

Spice It Right: Experiment with the spice level by tweaking the amount of Indian five-spice blend and red chili. Start conservatively, taste, and add more if needed.

Texture Matters: Maintain the crunchiness of the fruits by adding them after the initial cooking. This ensures they retain their vibrant colors and distinct textures.

Fresh is Best: Opt for fresh fruits to enhance the chutney’s flavor. The natural sweetness and juiciness of fresh fruits contribute to a more delicious outcome.

Quick Cooking Tip: Cut the mango fruit leather (aam papad) roughly for faster cooking and better integration into the chutney.

Timing is Key: Keep an eye on the cooking time to prevent overcooking. Two to three minutes for certain ingredients and five minutes with the cover on should do the trick.

Cool Before Adding Fruits: To preserve the integrity of the fruits, let the chutney cool a bit before incorporating apples, grapes, and pomegranate seeds.

Mixed Fruit Chutney Storing Tips

Cool Before Storing: Allow the mixed fruit chutney to cool completely before transferring it to storage containers. This helps maintain its freshness and flavors.

Airtight is Right: Opt for airtight containers to store your chutney. This prevents external odors from affecting its taste and preserves its aromatic profile.

Refrigerate Promptly: Once the chutney reaches room temperature, refrigerate it promptly. The cool environment helps extend its shelf life and keeps it safe for consumption.

Avoid Moisture: Moisture is the enemy of chutneys. Ensure that the container and the chutney are completely dry before storing. Any moisture can lead to spoilage.

Spoon Hygiene: When scooping out chutney, use a clean, dry spoon every time. This minimizes the introduction of contaminants and helps the chutney stay fresh longer.

Freeze for Longevity: For an extended shelf life, consider freezing portions of the chutney. Use freezer-safe containers, leaving some space for expansion, and thaw in the refrigerator when needed.

How Does Mixed Fruit Chutney Taste?

Sweet and Tangy Harmony: Experience a delightful balance of sweetness and tanginess as the natural sugars in fruits blend seamlessly with a hint of lemon juice. This harmony creates a flavor profile that’s neither overly sugary nor excessively tart.

Fruity Burst: Each spoonful is a burst of diverse fruity flavors. The combination of apples, grapes, dates, and mango fruit leather contributes to a medley of tastes, offering a rich and fulfilling fruity experience.

Subtle Spice Kick: The Indian five-spice blend (panch phoron) and a touch of dry red chili provide a subtle spice kick that elevates the chutney’s complexity without overpowering the fruity goodness. It’s a gentle reminder that this condiment is more than just sweet.

Crunchy Texture: Enjoy the contrasting textures of soft dates, chewy raisins, and crunchy cashew nuts. The fruits, added towards the end, retain their crispness, creating a satisfying bite that complements the overall texture of the chutney.

Warm Earthy Undertones: The roasted and ground Indian five-spice blend introduces warm earthy undertones, enhancing the chutney with a depth of flavor. It’s a subtle but distinct note that adds a comforting warmth to the palate.

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A Hint of Citrus: The addition of lemon juice provides a subtle citrusy zing, cutting through the sweetness and contributing a refreshing element to the chutney. It’s a touch that keeps the taste buds engaged.

Mixed Fruit Chutney Featured Image

Mixed Fruit Chutney Alternatives

The following alternatives are some of those that specifically incorporate a mix of fruits, offering a diverse and flavorful chutney experience.

Mixed Berry Chutney: The taste of this chutney is sweet and tart, combining the flavors of strawberries, blueberries, raspberries, and more. A medley of mixed berries creates a vibrant chutney that’s both sweet and slightly tangy, perfect for a fruity twist.

Tropical Mixed Fruit Chutney: The taste of this chutney is exotic due to the blend of tropical fruits like mangoes, pineapples, and papayas, offering a sweet and exotic flavor. The chutney captures the essence of several tropical fruits, providing a unique and delightful taste experience.

Exotic Mixed Fruit Chutney: The combination of diverse fruits such as kiwi, dragon fruit, and passion fruit, results in a sweet and exotic profile. The chutney brings together an array of exotic fruits, creating a flavor journey that goes beyond the ordinary.

What Dishes Can Mixed Fruit Chutney Be Served with?

Cheese Platter: Include mixed fruit chutney in a cheese platter. It pairs exceptionally well with a variety of cheeses, adding a fruity and sweet element to the ensemble.

Sandwiches and Wraps: Spread mixed fruit chutney on sandwiches or wraps for a burst of flavor. It works well with both savory and sweet sandwich fillings.

Roasted Vegetables: Drizzle mixed fruit chutney over roasted vegetables to add a touch of sweetness and depth of flavor.

Recipe Card

Mixed Fruit Chutney Featured Image

Mixed Fruit Chutney

By Mita Mondal
Mixed fruit chutney is a versatile and flavorful condiment made by combining various fresh fruits such as apples, grapes, pomegranate seeds, dates, and more.
5 from 1 vote
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 63 kcal

Ingredients
  

  • tbsp Fresh apple (finely chopped)
  • 6 pieces Fresh green grapes (cut in half)
  • 6 pieces Fresh black grapes (cut in half)
  • tbsp Fresh pomegranate seeds
  • 1 cup Water (250 ml)
  • 6 pieces Dates (de-seeded and cut in half)
  • 100 grams Mango fruit leather (aam papad or amsotto) (cut roughly)
  • 10 pieces Raisins
  • 8 pieces Cashew nuts
  • ½ cup Sugar
  • ½ tsp Salt
  • 1 tsp lemon juice
  • 1 tsp Indian five spice blend (panch phoron)
  • 1 piece Dry red chili (small)

Instructions
 

  • Get a wok or frying pan and heat it over low flame on your stove. Once it's hot, add 1 teaspoon of Indian five-spice blend (panch phoron) and a small piece of dry red chili.
  • Stir these spices on low heat for about two minutes. Afterward, crush them in a mortar and pestle or grind them once they've cooled.
  • Now, in the hot pan, pour in 250 ml (or a cup) of water. Turn up the gas stove flame to high.
  • When the water starts boiling, start by adding 6 to 8 pieces of deseeded dates, each cut in half.
  • Next, add 100 grams of mango fruit leather (aam papad or amsotto), 10 to 12 raisins, and 6 to 8 pieces of cashew nuts to the pan.
  • Stir the ingredients and cover them, letting them cook nicely for about 2 to 3 minutes.
  • Now, remove the cover and add ½ cup of sugar to the mixture.
  • Follow this by adding two bay leaves.
  • Add ½ teaspoon of salt and stir everything well. Cover and cook for another 5 minutes over high heat.
  • After cooking, remove the cover and check the consistency. Turn off the gas stove and add ½ teaspoon of lemon juice.
  • Add 1 teaspoon of the roasted and ground Indian five-spice blend (panch phoron) and the dry red chili.
  • Mix everything nicely and allow the chutney to cool down a bit. Then, incorporate 1.5 tablespoons of finely chopped apple, 6 to 8 pieces each of green and black grapes (cut in half), and 1.5 tablespoons of pomegranate seeds.
  • Mix everything well.
  • Transfer the chutney to a bowl, and your delicious mixed fruit chutney is now ready to be served.
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Notes

Balancing Sweetness and Spice: Adjust the sugar quantity based on personal preference for sweetness. You can add a little more if you prefer it sweeter or reduce it for a tangier taste. Similarly, play with the amount of Indian five-spice blend and dry red chili to suit your preferred spice level.
Maintaining Fruit Texture: To retain the crunchiness and vibrant colors of the fruits, add them toward the end of the cooking process. This ensures they keep their distinct textures, enhancing the overall appeal of the chutney.
Freshness Matters: Opt for fresh fruits for the best flavor profile. Fresh fruits contribute natural sweetness and juiciness, enhancing the overall taste of the chutney.
Quick Cooking Tip: Roughly cut the mango fruit leather (aam papad) to facilitate quicker cooking and better integration into the chutney.
Keep an Eye on Cooking Time: Be vigilant about the cooking duration for different ingredients to avoid overcooking. Usually, two to three minutes for certain elements and five minutes with the cover on should suffice.
Let it Cool Before Adding Fruits: To preserve the texture and color of the fruits, allow the chutney to cool a bit before incorporating apples, grapes, or pomegranate seeds. Adding fruits to hot chutney or on a hot stove might ruin their freshness.
These recipe notes will help maintain the flavors, textures, and overall quality of your mixed fruit chutney, ensuring a delightful culinary experience with every spoonful.

Nutrition Info (Estimation Only)

Nutrition Facts
Mixed Fruit Chutney
Amount per Serving
Calories
 
63
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.2
g
Cholesterol
 
0.4
mg
0
%
Sodium
 
22
mg
1
%
Potassium
 
39
mg
1
%
Carbohydrates
 
15
g
5
%
Fiber
 
0.4
g
2
%
Sugar
 
13
g
14
%
Protein
 
1
g
2
%
Vitamin A
 
257
IU
5
%
Vitamin C
 
2
mg
2
%
Calcium
 
6
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, the homemade mixed fruit chutney is a deliciously versatile creation, ready to elevate your meals with its fruity symphony.

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Easy to make and store, this condiment adds a delightful touch to both sweet and savory dishes, promising a burst of flavor in every bite.

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