Skip to main content
Skip to store items
Skip to main navigation

Stone Fruit Chutney

Prep time
45 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from New York Times.


Serve this chutney with roasted meats or alongside a charcuterie or cheese platter. 


1 1⁄2 lbstone fruit (plums, pluots, nectarines, cherries, peaches, apricots, or even mangoes, pitted and chopped)
1⁄3 cbrown sugar
1 Tginger (fresh, minced)
1 tcurry powder
  pncloves (ground)
2 Torange juice
1⁄4 craisins
1⁄4 cmacadamia nuts (toasted)


Place the fruit in a large, heavy skillet. Sprinkle with the brown sugar, then pour in a 1/2 cup of water (see note) and bring to a boil. Reduce the heat to a simmer, and cook for 15 minutes, stirring occasionally. Add the minced ginger, curry powder, ground cloves, and orange juice. Taste, and add a bit more sugar if needed. Simmer until the chutney has reached desired thickness. Remove from heat and allow to cool for 20-30 minutes, then fold in the chopped nuts, and serve.


Slice and pit the fruit over a bowl to catch any juices. You can use the juice you collect instead of water.

This will keep in a covered container in the refrigerator for up to a week.