Tested till perfect Everything Good About Nova Scotia Fall Fruit Chutney

Everything Good About Nova Scotia Fall Fruit Chutney

This chutney is excellent with the turkey, of course, but also with pork, chicken, grilled meat and cheese.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3 cups (750 mL)


  • 1 1Cortland appleapples
  • 1 1small firm pearpears
  • 1 1black plumplums
  • 2 tbsp 2tbspcanola oil
  • 1/2 1/2Spanish onion, diced
  • 1/4 cup 1/4cupdried cranberries
  • 1/4 cup 1/4cupdiced blueberryblueberries
  • 1/4 cup 1/4cupraisinraisins
  • 1/4 cup 1/4cupchopped dried apricotapricots
  • 1/2 cup 1/2cupapple juiceapple juice
  • 1/3 cup 1/3cupwhite wine vinegar
  • 1/4 cup 1/4cupmaple syrup
  • 2 tbsp 2tbspchopped fresh parsley
  • 1/2 1/2sweet red pepper, diced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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Peel apple and pear; cut into 1/2-inch (1 cm) dice. Cut plum into 1/2-inch (1 cm) dice; set aside.

In large saucepan, heat oil over medium heat; fry onion until softened, about 5 minutes.

Add apple, pear, plum, cranberries, blueberries, raisins, apricots, apple juice, vinegar and maple syrup; bring to boil. Reduce heat and simmer until space fills in relatively slowly when spatula is drawn through chutney and fruit is very tender, 45 to 60 minutes.

Add parsley; simmer for 5 minutes. Remove from heat; let cool for 15 minutes. Add red pepper, salt and pepper; let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Nutritional Information Per 1 tbsp 15 mL : about

cal 24 pro 0 total fat 1g sat. fat 0g
carb 5g fibre 0 chol 0mg sodium 25mg

% RDI:

calcium 1 iron 1 vit A 1 vit C 7
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