Monday, September 12, 2011

Fruit chutney- sweet & spicy

I was looking for something fun to cook (meaning- little effort and great taste) when I stumbled upon this one in my archive. This one is for the keeps, trust me. The lovely blend of berry's tartness, date's sweetness and chili's spiciness with the hint of ginger makes you go yumm…..

Since I did not have all the ingredients of the original recipe,so I modified it a little, but essentials are the same.

1. 1 large Tomato, Chopped
2. 2 Cups of Chopped Strawberry (Fresh or Frozen)
3. 1 katori(200 ml) Pitted Dates- chopped
4. 1 Red Apple chopped into small pieces
5. 1 teaspoon of Mustard Seeds
6. 1 Red Dry Chilli
7. 1″  Cinnamon Sticks
8. 1 Hot Green Chilli Pepper, chopped
9. 1″ Ginger Peeled & grated
10. 1 Cup Sugar
11. 1 Tablespoon Vinegar
12. 1 Cup Orange Juice


1. Heat a pot.
2. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks.
3. When the mustard seeds start to pop, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon. I just kept it on fire and got busy in preparing dinner with occasional checking in between. It took about 40 minutes to be done.
4. Pour the Chutney mixture into sterilized jar whilst still hot. Cover with an airtight, plastic lid. A metal lid will be corroded due to action of spices and vinegar, so it is not advisable to use it.
5. Keep it in the refrigerator after the jar cools down to room temperature

Serving suggestions

You can make a sandwich, or serve it with rolls, croissant, buns etc.
I enjoyed it with the Indian chapatti too! as an accompaniment , since I'm not much of a pickle eater.

1 comment:

  1. :) glad that you enjoyed! our family loves this recipe and as you have done it, there are no fixed rules to what you add. your chutney looks like jewels!