Summer-Fruit Chutney

This is best made a day ahead and chilled until ready to serve. Use it to top our Turkey Burger.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, June 1995


  • 3 (about 7 ounces) apricots
  • 2 large plums, (about 12 ounces)
  • 1 1/2 teaspoons grated fresh ginger
  • 1 small shallot, minced
  • 1 medium clove garlic, minced
  • 1/4 cup cider vinegar
  • 1 1/2 tablespoons sugar
  • 1 small jalapeno pepper, seeded and minced


  1. Cut apricots and plums in half; remove and discard pits. Cut fruit into 1-inch pieces.

  2. Combine fruit, ginger, shallot, garlic, vinegar, and sugar in a small, nonreactive saucepan. Cook over medium heat until fruit softens and juices have thickened, about 6 minutes. Remove from heat, stir in jalapeno, and transfer to a bowl to cool. Refrigerate, covered, until ready to serve.


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