Dried fruit chutney

Dried fruit chutney of apple, date, apricot, pineapple and raisins with a pinch of cinnamon.

  • 1 hr cooking
  • Makes 7 Cup
  • Print


Dried fruit chutney
  • 3 cup (180g) finely chopped dried apples
  • 1 1/2 cup (210g) coarsely chopped seeded dried dates
  • 3/4 cup (110g) coarsely chopped dried apricots
  • 1/2 cup (100g) finely chopped dried pineapple
  • 1 cup (150g) raisins
  • 1 litre (4 cups) boiling water
  • 2 cinnamon sticks
  • 2 brown onions (400g), chopped finely
  • 3 clove garlic, crushed
  • 1 teaspoon dried chilli flakes
  • 2 teaspoon coarse cooking salt
  • 1 cup (220g) firmly packed light brown sugar
  • 2 1/2 cup (625ml) cider vinegar


Dried fruit chutney
  • 1
    Combine fruit and the water in large heatproof bowl; stand 30 minutes. Drain fruit; reserve 1½ cups soaking liquid.
  • 2
    Combine fruit, reserved soaking liquid and remaining ingredients in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until chutney is thick. Remove cinnamon sticks.
  • 3
    Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.


The apples should be chopped no larger than a 1cm (½ inch) dice. Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.

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