Food & Cooking Recipes Appetizers Fresh Chutney By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 cups 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. Ingredients 2 tablespoons olive oil ½ small onion, finely chopped 1 pound (about 2 cups) apricots or peaches, halved and pitted, or mangoes, peeled, flesh cut into ¼-inch dice ¼ cup sugar ¼ cup honey ¼ cup cider vinegar ⅓ cup raisins ½ teaspoon mustard seeds ¼ teaspoon cumin seeds ¼ teaspoon coarse salt Directions 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. Print