Dried Fruit Chutney Recipe

Add whey and spices to make this sweet, zesty fruit sauce. In lieu of whey, liquid from fermented vegetables like sauerkraut work just as well.

| May 2019

Photo by Hayley Barisa Ryczek 

Spices, herbs, vegetables, and fruit are often put together in creative combinations to make chutney, a type of condiment often associated with Asian cuisine. Chutneys can be sweet or hot.

Dating as far back as 500 B.C.E., this pickled type of relish has always been simple to prepare. First created in India, chutney was initially a way of preserving foods. The recipe was eventually made popular with the Roman and British empires and then adopted by the American and Australian colonies.

Chutneys are served with many meals in India. Although the earliest varieties were prepared at home, commercially prepared chutney is readily available today. Some commercially prepared chutney includes added sugar, so check the label before purchasing.

The British took home chutney from India during the colonial era, and they favored the mango variety. They called it “Major Grey’s Chutney,” and it was widely available commercially, becoming quite popular. It was sometimes called “mangoed” vegetables or fruit.

Chutney was developed to keep fruits and vegetables shelf-stable, but its popularity declined with the advent of refrigeration. Refrigeration opened up a world of possibilities for storing perishable foods and fermentation was used less often. Chutneys are popular again today. In the Caribbean and the United States, cooked papaya and mango chutney are popular. They are often paired with fish, ham, and pork.

Photo by Hayley Barisa Ryczek 


  • Mixing bowl
  • Mixing spoons
  • 1 glass quart (950 ml) jar with lid
  • Cheesecloth or cotton fabric square
  • Rubber band or string


  • 1 cup (130 g) chopped dried apricots
  • 1/2 cup (75 g) raisins
  • 1/2 cup (60 g) sweetened dried cranberries
  • 1/2 cup (80 g) chopped onion
  • 1/4 cup (45 g) chopped dates
  • 2 teaspoons mustard seeds
  • 2 teaspoons raw honey
  • 1/8 teaspoon garam masala
  • 1 1/2 teaspoons sea salt
  • 1/8 teaspoon ground white pepper
  • 1/2 cup (120 ml) whey
  • 1/4 cup (60 ml) raw apple cider vinegar
  • 1/4 cup (60 ml) water
  • Zest and juice of 1 orange

If you don’t have whey, you can also make chutney with the liquid from another fermented vegetable, such as sauerkraut.

Photo by Hayley Barisa Ryczek 


  1. In a large bowl, combine all of the ingredients. Mix well.
  2. Transfer the mixture to a 1-quart (950 ml) jar and press down using the back of a spoon to remove any air bubbles. Cover the jar with cheesecloth and secure with a rubber band or string.
  3. Allow to ferment at room temperature, out of direct sunlight, for 8 hours or overnight.
  4. Stir, cover with an airtight lid, and refrigerate for 24 hours before using. The chutney will keep for up to 1 month in the refrigerator.

YIELD: 3 Cups (750 g)

fermented-food-every-mealNow it's so easy to make fermented foods part of your diet! We live in a fermentation nation. Fermented foods like yogurt, sauerkraut, and kombucha are popular blog and diet staples, and rightfully so! They are loaded with nourishing probiotics, and they're downright delicious. While most people know they should be incorporating fermented foods into their diet, they're not sure how to consume them on a daily basis. Fermented Foods at Every Meal changes all that. Author Hayley Ryczek teaches the ins and outs of weaving fermented foods into breakfast, lunch, and dinner, including this Dried Fruit Chutney recipe.

Reprinted with permission from Fermented Foods at Every Meal by Hayley Barisa Ryczek and published by Fair Winds Press, 2016.



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