Make your breakfast table even more inviting with this mouthwatering celebration of ripened fruits. The recipe is delicious and versatile, letting you utilize whichever fruits look the freshest at the market -- stone fruit, berries, and more. Serve the chutney on bread, yogurt, or even ice cream. It also makes a great-tasting gift.

Martha Stewart Living, August 2006


Recipe Summary

Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely.


Cook's Notes

Chutney can be refrigerated in an airtight container up to 2 weeks.


Reviews (1)

Rating: Unrated
Love this since it came out in the magazine a couple summers ago. It's great with grilled anything, especially pork, lamb, and chicken. This year I doubled the recipe and used dried cherries rather than raisins and canned two pints to either give as gifts or enjoy myself later this year. Hmmm...perhaps I'll do both.