Summer Fruit Chutney

Yield: Makes about 6 cups

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This colorful condiment is a great way to use the overwhelming abundance of the stone fruit season! Its combination of sweet, tart and spicy notes makes it incredibly popular. The chutney can accompany roasted chicken, fish, lamb, all kinds of curry dishes and even your Thanksgiving turkey. I love to give it to family and friends as gifts.



Combine all of the ingredients in a heavy saucepan and simmer for about an hour, stirring occasionally.

Pour the chutney into sterilized canning jars and preserve according to the jar manufacturer's directions. Preserved chutney will keep up to 1 year. Here's a great web site for preserving how-to:

If you choose not to preserve the chutney, you'll need to store it in the refrigerator or freeze it. It will last about one month in the refrigerator and about six months if kept in the freezer.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on August 11, 2007.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: apricots, cherries, fruit, ginger, maple syrup


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