January 17, 2019
Dried fruit

Mixed Fruit Chutney

by Berkeley Wellness  

There are packages of already diced mixed dried fruit, some of them with a tropical theme, but you could also make your own mixture. For example, a diced dried pear and cranberry chutney would be nice. Or try diced dried peaches and cherries.

Makes 1 cup.


  • ⅔ cup distilled white vinegar
  • ⅓ cup packed brown sugar
  • 1 green bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup mixed diced dried fruit
  • ½ cup canned crushed tomatoes
  • 1 clove garlic, minced
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • ½ teaspoon salt


1. In a 3-quart nonaluminum saucepan, stir together the vinegar, brown sugar, bell pepper, onion, mixed fruit, tomatoes, garlic, coriander, chili powder, and salt.

2. Bring to a boil, reduce the heat to a simmer, cover, and cook, stirring frequently, until the pepper and onion are tender and the chutney is slightly thickened, about 20 minutes. Cool to room temperature. Store the chutney in the refrigerator.

Nutrition per 2 tablespoons: 80 calories, 0g total fat (0g saturated), 2g dietary fiber, 22g carbohydrate, 1g protein, 160mg sodium.

A good source of: vitamin C.

Also see Butternut Squash and Fruit Chutney.