This gluten free fruit chutney is so diverse and delicious! It is fantastic paired with Chicken, Lamb or Beef! It is also delicious with oatmeal or ice cream!
What is Chutney?
Chutney is a spicy fruit spread that originated in Indian cooking according to Wikipedia. It’s not really a word that we use very often in American Cooking. I have had fruit chutney a few times in my life but it has been when we were traveling. I had a delicious stone fruit chutney with roasted chicken in England. This fruit chutney was similar to what we had in Saint Martin when we were sailing. Our chef made us Bobotie.
Bobotie is a South African dish of minced meats that are baked with an egg custard topping. It reminds me of a Spiced meatloaf. Spiced meaning filled with turmeric, cumin, curry, allspice, paprika, and more. It has a beautiful yellow color from all of the delicious spices.
Why did I need Chutney for Bobotie?
I made the chutney because it was an ingredient and common topping for the Bobotie. You can also eat the chutney on other meats, not just Bobotie. It would be delicious on roasted chicken or pork. I tried to find chutney in our grocery stores but was unsuccessful so I made my own. I have seen it in other countries in the store, but I guess it’s not a popular item in AZ!
What do I need to make fruit Chutney?
Here are the items I used to make my Chutney. I originally sought to make mango chutney, but I didn’t have any frozen mangoes and I didn’t want to go out to the store. It was pouring rain so I improvised. It was just as delicious!
1/2 Jar Apricot Jam (I use the kind with real sugar and fruit)
1/2 Jar Orange Marmalade (same kind as above)
1/4 Cup Apple Cider Vinegar
1 pkg dried mangoes- I rehydrated them in warm water for about 10 minutes then chopped them up.
1 cup Golden Raisins
1/4 Cup Dried Sweetened Ginger Chopped
1 Garlic Clove
1/4-1/2 tsp Red Pepper flakes or more if you want it really spicy.
1 yellow onion chopped
1/4 Cup Dried Tart Cherries
Juice of 2 Oranges as well as the peel of one.
Frozen Peaches chopped 1 cup
Frozen Apricots chopped 1 cup
1 Green Apple Chopped
1 Tsp Pumpkin Pie Spice Mix- more to taste.
A Pinch of Salt.
I started out sauteing the onions and garlic in a pan with a little olive oil. I wanted them to get nice and soft.
Next, I added the other ingredients and stirred it all together.
I let it cook for about 20 minutes and it became delicious and sticky like a very fruity thick jam.
Yum!
I was tempted to eat it now because it smelled so delicious.
What Do I do with this Fruit Chutney?
You have some options for storage of this delicious chutney. If you want it to last for a long time or make a larger batch of it, you can always do it.
I stored mine in the fridge in a sealed jar. I served it with the Bobotie which will require a cup of it in the recipe. So reserve a cup if you want to make the Bobotie.
It pairs wonderfully with roasted meat like pork, chicken, lamb, and beef.
You can also add it to your oatmeal in the morning for a fall-like flavor. Serve it over ice cream for a delicious topping. There are so many options.
Here’s The Printable Recipe!
Gluten Free Fruit Chutney
Course: SaucesDifficulty: Easy10
servings30
minutes20
minutesIngredients
1/2 Jar Apricot Jam I used real sugar and real fruit
1/2 Jar Orange Marmalade same kind as above
1/4 Cup Apple Cider Vinegar
1 pkg Dried Mangoes I rehydrated and chopped them.
1 cup Dried Yellow Raisins
1/4 cup Dried Sweetened Ginger chopped
1 Garlic Clove Chopped
1 Yellow Onion Chopped
1/4 tsp Red pepper flakes
1/4 cup Dried Tart Cherries
1 cup Frozen Peaches chopped
1 cup Frozen Apricots chopped
1 Green Apple Chopped
2 Oranges Juiced
1 Orange Peel grated
1 tsp Pumpkin pie spice more to taste
1 pinch Salt
Directions
- Saute Onions and garlic in a pan with a small amount of olive oil.
Add apple and continue to saute.
Add remaining ingredients and stir to combine.
Continue to cook and stir so it doesn’t burn for about 20 minutes. It should become soft and sticky.
Remove from heat and enjoy!
Hope you enjoy this fruit chutney!
As Always,
Best Wishes for Gluten Free Dishes!
XO,
Michelle
