Sweet, Sour, and Salty Fruit Chutney

This chutney is best made with underripe fruit or hard fruit, such as pears, apples, peaches, apricots, mangoes, or papayas. You can also substitute dried fruit, such as apricots and raisins. Almonds, pine nuts, or other nuts are included to create a contrasting texture, but they are not essential. Serve the chutney with stews, especially stews that have been finished with Indian spices. This chutney keeps in the refrigerator for months.