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Fall Fruit Chutney
Warm spices and seasonal fruit make this chutney shine!

Fall Fruit Chutney

Recipe by portoula
Course: appetizers, Lunch, Dinner

Making chutney is simple and quite satisfying. Forget store bought! Plus, it keeps well in the fridge and provides lots of delicious options for serving. Pair with a creamy cheddar on a cheese board, serve alongside a pork roast, or offer your Thanksgiving guests another delicious option with their turkey dinner. A great side dish for roast chicken, too!

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  • 2 - 3 apples, peeled, cored, and chopped into 1/2 inch chunks

  • 2 - 3 pears, peeled cored, and chopped into 1/2 inch chunks

  • 2 - 3 plums; pitted and chopped into 1/2 inch chunks

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1/2 cup dried currants

  • 1/2 cup golden raisins

  • 1 stick cinnamon

  • 2 bay leaves

  • 1 tsp. kosher salt

  • 1/2 tsp red pepper flakes (optional)

  • 3/4 cup cider vinegar

  • 1 cup portoula PINE honey


  • In a medium saucepan over medium heat, add fresh fruit, onion, and garlic. Stir with a rubber spatula until the fruit softens slightly and the onion and garlic are fragrant. This should only take a few minutes.
  • Add dried fruit and spices; stir to combine. Then add all remaining ingredients and bring the mixture to a boil.
  • Once boiling, adjust heat to a medium simmer and let the mixture cook uncovered for about 40 minutes, stirring occasionally. Stir more often towards the end of cooking as the juices will thicken, and the apples/pears will become soft.
  • The chutney is done when the juices have thickened and your spatula leaves a clear trail at the bottom of the pan. Be sure to cool completely.


  • You can definitely get creative with this recipe! You'll need five to five and a half pounds of fresh fruit for this recipe. You could use all apple, half apple/half pear, and your favorite dried fruit. Same goes with spices.
  • Chutney will keep for up to two weeks refrigerated in an airtight container.

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