Got Leftover Dry Fruits? Turn Them Into A Delicious Chutney

Around the festive season in India, we all find ourselves inundated with dry fruits and nuts. Well-meaning guests and relatives drop by to share in celebrations and add to an ever-growing stash of mithai and treats. But once the festivities have died down, these boxes often get forgotten until it’s too late. 

If you can’t imagine eating all of them, then we suggest this easy and delicious pickle which is easy to make but lasts for months so that you can enjoy your dried fruit for even longer.


  • 120 gms dried apricots  (scant)
  • 75 gms dates
  • 75 gms dried raisins
  • 40 gms White Wine Vinegar
  • 150 ml White Wine
  • 30 gms cashew nuts
  • 30 gms almonds
  • 300 gms sugar
  • 60 gms ginger 
  • 4-5 dried chillies 
  • 5 green cardamom pods
  • 1 tsp cumin seed
  • 2 tsp garam masala
  • Salt


  • To prepare the dry fruit pickle start by dicing the apricots. 
  • Halve the dates, remove the stones and cut into small cubes or strips. Place in a bowl, together with the raisins.
  • Mix 50 ml vinegar with the wine and about 0,25 l of water. Pour over the fruit. Cover the bowl and leave overnight to soak.
  • Fill a saucepan with the sugar and the remaining vinegar.
  • Peel and finely chop the ginger.
  • Mix half of the ginger and the chillis into the sugar and vinegar solution.
  • Crush the cardamon pods, then open and remove the seeds.
  • Roughly chop the nuts and add them to the pan.
  • Place in a mortar, together with the cumin and coriander seeds and crush. Add to the carrots and bring to a boil. Stir until all the sugar has dissolved.
  • Now reduce the heat and stir in 1 teaspoon of Garam Masala and a good pinch of salt.
  • Cover and simmer gently for 45 minutes over low heat, stirring occasionally.
  • Now add the fruit and stir in the remaining ginger.
  • Season to taste with the remaining Garam Masala and a pinch of salt if necessary.
  • Cover and simmer gently for a further 30 - 40 minutes, stirring occasionally.
  • When it becomes thick, take it off the heat and let it cool.
  • Turn the jars upside down for 10 minutes.
  • Now turn the jars the right way up and leave them to cool.
  • This pickle will last for up to 6 months in a cool, dry place.