Autumn Fruit Chutney


Autumn Fruit Chutney | From My Sweet Heart

There is a different kind of simplicity that I search for in the fall.  While in spring and summer, I am content to eat some strawberries off the vine, or a fresh peach flavorful all on it’s own; in autumn I look for more comfort.  For a blending and melding of fruits and flavors.  And warmth!  And this union of fruits and spices does not need to be complex.   Crisp apples, pears and cranberries melt together with the warmth of cinnamon and brown sugar and curry.  This chutney takes little time and effort to make, but seems to simmer for the longest hour of my life!  And I could almost be content with the lovely scent which begins to waft through my kitchen.  This fall fruit chutney was created to……

….accompany my Orange Nutmeg Popovers.  And what a perfect partnership it was!  I’ve also paired this apple and pear chutney with grilled pork medallions and it was even more incredible!  A sweet and savory spoonful of this chutney takes the chill off of any fall day!


Autumn Fruit Chutney | From My Sweet Heart


Yields:  Approx. 2 cups

Level of Difficulty:  Easy


  • 2 Honeycrisp apples , peeled, cored and diced
  • 2 pears, peeled, cored, and diced
  • 3/4 cup of fresh cranberries
  • 1/2 cup of raisins
  • 1/2 cup of finely diced orange bell pepper
  • 1 Tablespoon of grated lemon zest
  • 1 Tablespoon of grated orange zest
  • 2 Tablespoon of apple cider vinegar
  • 3/4 cup of water
  • 1/3 cup of light brown sugar
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground coriander
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of ground curry powder
  • 1/4 teaspoon of dried mustard
  • 1/8 teaspoon of ground ginger
  • 1/8 teaspoon of allspice

Combine and stir all of the ingredients in a large, heavy saucepan.  Cover with a lid and bring this to a boil over high heat.  Reduce the heat to medium and cook for 1 hour, stirring occasionally.  Check to be sure that the water has not evaporated completely and add a little water if the mix looks too dry.  Remove the chutney from the pan and let cool at room temperature.  Serve at room temperature or chilled.


Autumn Fruit Chutney | From My Sweet Heart




Recipe adapted from Savory Baking


  1. says

    I haven’t had enough chutney in my life. Yours looks like a jar full of jewels and I can only imagine the smell. Serving this with grilled meats sounds like perfection, and I will have to treat myself to this very soon. Thank you.

  2. says

    Anne… I’m loving the depth of field in this photo…. was this taken with your new camera? It’s definitely working for you… ;0 I hear you on the desire for warmth and comfort in the fall… and this beautiful autumn chutney delivers just that! You have so many gorgeous seasonings going on in here – a celebration on a plate. I bet it worked perfectly with your popovers. What a nice holiday gift this would make! Beautiful.

    • Anne says

      Kelly…thanks! Yes…taken with the new camera which I am still trying to figure out! I really loved all the seasonings here, too. I hope you try this! : )

    • Anne says

      Kelly! Thanks so much! After 8 months of total and constant rejection….they finally cracked and let me in! LOL I’m crediting my new camera and great beginner’s luck. ;- )

  3. says

    Well, I knew it… I missed this one. What a fantastic recipe too. Chutney… you know this curry girl loves some chutney. :) You also used a lot of my favorite spices and curry powder to boot. You go lady!!! So what did you think about the curry spices? I hope you liked them and give them another try with some other recipes. I hope I don’t sound like a “curry” pusher. LOL! Well I give you 2 big, hug, massive thumbs up for this recipe. WELL DONE!! :)

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