Stone Fruit Chutney

Serving size:
 2 Cups


    • 1 1⁄2 lb
    • stone fruit (plums, pluots, nectarines, cherries, peaches, apricots, or even mangoes, pitted and chopped)
    • 1⁄3 c
    • brown sugar
    • 1 T
    • ginger (fresh, minced)
    • 1 t
    • curry powder
    •   pn
    • cloves (ground)
    • 2 T
    • orange juice
    • 1⁄4 c
    • raisins
    • 1⁄4 c
    • macadamia nuts (toasted)
45 minutes
Ready in
45 minutes


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

Adapted from New York Times.


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.

Special Diets: 

Food Allergies: