Mixed Fruit Chutney

Mixed Fruit Chutney is a classic Bengali accompaniment that provides the perfect sweet and tangy finish to a meal. Made with a colorful blend of seasonal fruits, this delightful chutney offers a harmonious balance of sweetness, tartness, and a hint of spice in every spoonful.

The aromatic tempering of panch phoron and the earthy flavor of roasted cumin elevate the chutney, giving it a distinctive homemade character that is deeply rooted in Bengali culinary tradition. The combination of fruits creates layers of flavor and texture, making the dish both refreshing and satisfying.

A staple on festive menus and family feasts, Mixed Fruit Chutney is often served towards the end of the meal, where its sweet-tangy notes cleanse the palate and provide a memorable conclusion to the dining experience. Whether paired with steamed rice, festive pulao, or enjoyed on its own, it adds a touch of warmth and celebration to any occasion.

Easy to prepare yet rich in flavor, this vibrant chutney is a wonderful way to bring together the natural goodness of fruits with the comforting essence of traditional Bengali cooking.

Ingredients

• ½ cup raw mango, chopped

• ½ cup pineapple, chopped

• ½ cup apple, cut into cubes

• 2 tablespoons raisins

• ½ cup dates, chopped

• 1 cup sugar

• A pinch of salt

• 2 dried red chillies

• ½ teaspoon panch phoron (Bengali five-spice blend)

• 1 tablespoon Shalimar's Mustard Oil

• 1 cup water

• ½ teaspoon roasted cumin powder

• A splash of lemon juice

• Shalimar's Chef Spices Chaat Masala, to taste

  
  

Method

Heat Shalimar's Mustard Oil in a pan. Add the panch phoron and dried red chillies, and let them splutter until aromatic.

Add the chopped raw mango, pineapple, and apple. Sauté for 2–3 minutes until the fruits begin to soften slightly.

Stir in the chopped dates and raisins, mixing well with the fruits.

Pour in the water and add the sugar and a pinch of salt. Bring the mixture to a boil.

Cook over medium heat until the fruits become tender and the syrup starts to thicken.

Once the chutney reaches a glossy, slightly thick consistency, sprinkle in the roasted cumin powder and mix thoroughly.

Remove from the heat and allow the chutney to cool. It will thicken further as it cools.

Just before serving, add a splash of lemon juice and a pinch of Shalimar's Chef Spices Chaat Masala for a bright, balanced flavor.

Serve chilled or at room temperature as a delicious sweet-and-tangy accompaniment to festive Bengali meals, pulao, or traditional family feasts.