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Sweet & Spicy Fruit Chutney

This lip-smacking sweet & spicy fruit chutney not only features two proven immunity-boosting ingredients; Turmeric & Nigella Seeds, but also is the perfect solution to bruised, gone-off fruits.
Prep Time15 mins
Cook Time40 mins
Course: Appetizer, Breakfast, Condiment, Side Dish
Cuisine: South Asian
Keyword: chutney, fruit, Preserved Food
Servings: 4 people
Author: Rabeea Arif


  • 1 tbsp Cooking Oil (neutral tasting)
  • 1/4 tsp Fresh ginger (finely minced)
  • 1 tsp Garlic (finely minced)
  • 1/2 tsp Nigella Seeds optional but highly recommended for a great taste
  • 1/4 tsp Ground coriander
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Cinnamon powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Salt
  • 8 tbsp Sugar brown, or any kind
  • 4 tbsp White vinegar
  • 1 cup Diced fruit of your choice try apples, pears, plums, peaches, mangoes


  • Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute.
  • Add the diced fruit, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Put a lid and steady simmer for 30 minutes.
  • Remove from heat and allow it to cool. If you prefer smaller chunks, mash the mixture to the desired consistency.
  • For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.
  • Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.