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Autumn Fruit Chutney

In the Spirit Rock kitchen, we tend to have dried fruit on hand – prunes, apricots, dates, raisins – and all of them make a great start for chutney. Chutneys are all about the balance of flavor, so you will want some sweet (from fruit), some sour (from lime or lemon juice), and some heat (from ginger and cayenne). Dried fruit chutneys are delicious served cool, room temperature, or heated to serve warm.


  • ¼ cup dried cherries
  • ¼ cup dried cranberries
  • ¼ cup raisins
  • ½ teaspoon lime juice
  • ½ teaspoon ginger
  • ⅛ teaspoon tamarind concentrate
  • 1 Tablespoon unsweetened coconut flakes
  • Salt and cayenne to taste
  • Fresh cilantro leaves and lemon wedges for garnish


  1. 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.
  2. Meanwhile, peel and grate the fresh ginger, and squeeze the fresh lime juice.
  3. When the dried fruit is soft, strain the fruit and reserve the soaking liquid.
  4. Place the fruit in a food processor or blender with all of the rest of the ingredients.
  5. Puree until mixed.
  6. Serve with a garnish of cilantro leaves and lemon wedges.

Servings: 2

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