Sweet-and-Sour Fruit Chutney

Preparation info

  • Difficulty


  • Yield: about

    2 cups

Appears in


By James Peterson

Published 1991

  • About

Although many Indian classics have been carefully standardized, it’s possible to improvise a sweet-and-sour chutney by adjusting some of the standard ingredients to taste and by using virtually any underripe fruit.


sugar 2 tbsp 30 ml
good-quality white wine vinegar, cider vinegar, or sherry vinegar ½ cup 125 ml
underripe fruit, cut into ¼ × ½-inch (5 mm × 1 cm) cubes (see note) 2 cups 500 ml
serrano chile, stemmed, seeded, finely chopped or thai chiles, stemmed, seeded, finely chopped 1 or 2 1 or 2
fresh ginger, grated 2 tsp 10 ml
garam masala or basic curry powder 1 tbsp 15 ml
white or dark raisins (optional) ½ cup 100 g


  1. Combine the sugar and vinegar in a stainless-steel saucepan large enough to hold the fruit and simmer gently to dissolve the sugar.
  2. Stir the fruit into the sugar-vinegar mixture and simmer gently until the cubes soften but retain some texture, 5 to 15 minutes. Drain the fruit in a strainer set over another saucepan. Combine the chiles, ginger, and spice mixture with the liquid released by the fruit and, if necessary, reduce the liquid by two-thirds to three-quarters, until it is syrupy.
  3. Stir the raisins, if using, into the hot reduced liquid and let the mixture cool. Stir the fruit into the cooled mixture.