Golden Fruit Salsa-Chutney

Fruit salsa, chutney – or can it be a sundae topping?  Take your pick! It’s ‘golden’ any way you serve it. Sweet-tangy golden raisins and summer fruits – peaches, nectarines, strawberries, apricots, and a zing of crystallized ginger.

I created this fresh fruit salsa as a Sun-Maid ice cream sundae topping or fruit salad.  I popped the leftovers in the fridge then forgot about it over the weekend. On Monday, after the fruit macerated further, I thought it looked like chutney. So why not try it with grilled chicken? It’s perfect! The fruits had time to soften and make a chutney-like salsa. I’m adding this one to my grilled chicken repertoire. Let me know if you do!

When freshly made, it’s divine over ice cream or as a simple fruit salad.

Serving suggestions either freshly made or after a day or two in the fridge:

  • Breakfast or snack with plain yogurt
  • Over vanilla ice cream for a yummy fresh dessert
  • Over salt and pepper seasoned grilled chicken or pork
  • Dip for salted tortilla chips

Golden Fruit Salsa Chutney

Use this chutney salsa over savory foods like fish or poultry, or as a simple topping for ice cream. It's great on chocolate or vanilla!
Course Dessert, Side Dish
Prep Time 10 minutes
Servings 8 1/2 cup servings
Calories 60kcal
Author Rosie's Kitchen


  • 3-1/2 cups combination of diced fresh peach, mango, nectarine, apricots, strawberries
  • 1/2 cup golden raisins
  • 2-3 tbsp finely chopped crystallized ginger
  • 2 tsp lime juice
  • 2 tsp honey


  • Place the fruit in a bowl.  Add crystallized ginger.
  • Stir lime juice and honey in a small bowl until honey dissolves. Drizzle over fruit; stir gently. Let stand 10-30 minutes for fruit to lightly macerate and become saucy.


More serving suggestions: over vanilla or chocolate ice cream; with plain yogurt or cream fraiche; over hot oatmeal; as a condiment with hot curries; over grilled meats.


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