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Autumn Fruit Chutney

In the Spirit Rock kitchen, we always have dried fruit on hand – prunes, apricots, dates, raisins – and all of these make a great start for a chutney. You will need to soak the dried fruit in hot water – for how long depends on the fruit (longer for prunes, less for raisins). Chutneys are all about the balance of flavor, so you will want some sweet (which comes from the fruit), some sour (usually lime or lemon juice), and some hot (ginger and cayenne). Dried fruit chutneys are great served cool or at room temperature, or you can heat them up to serve warm.

1/4 c dried cherries
1/4 c dried cranberries
1/4 c raisins
1/2 tsp lime juice
1/2 tsp ginger
1/8 tsp tamarind concentrate
1 Tbsp unsweetened coconut flakes
Salt and cayenne to taste
Fresh cilantro leaves and lemon wedges for garnish

Mix the dried  cherries, cranberries, and raisins together in a small bowl. Cover with just enough boiling water to submerge the fruit. Let sit for 20 minutes.  Meanwhile, peel and grate the fresh ginger, and squeeze the fresh lime juice. When the dried fruit is soft, strain the fruit and reserve the soaking liquid. Place in a food processor or blender with all of the rest of the ingredients. Puree until mixed. Serve with a garnish of cilantro leaves and lemon wedges.

Serves 2

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