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.