Spicy Summer Fruit Chutney


mint chutney

Get your ooh and aah hat on and try theis simple, easy, and oh-so-tasty, magical chutney for all your summer fare. (Hint: It’s even better if you’re using your own fresh, garden-grown fruits and veggies.)


1.5 cup fresh apricotspeachesnectarines, mangoes or papaya
3 ripe jalapeno peppers (or 1 medium poblano)
1/2 cup white wine
1/3 cup turbinado sugar
1 inch fresh ginger root peeled and sliced thin
zest & juice of 1 lime
½ teaspoon salt
1 teaspoon extra virgin olive oil
2 dried red chilies
3/4 cup water


Chop the fruit and ginger and soak in wine for 3-4 hours or overnight. Strain off wine (keep for later).

In a medium saucepan, heat oil over medium flame and add dry chilies, sautéing until slightly brown in color and add chopped jalapenos. Continue to stir a few minutes more and add fruit/ginger mixture to the pan. Add remaining ingredients and boil over medium-low heat until thick. Serve at room temperature, store in refrigerator.

Keep in touch with Jill on Twitter @jillettinger

Photo: kochtopf

Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. Twitter @jillettinger | www.jillettinger.com.