Dried Fruit Chutney

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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1/4 cup extra virgin olive oil
1/2 cinnamon stick
3 star anise
2 cloves
1/2 tsp. brown mustard seeds
1/4 dried pasilla de Oaxaca chile
2 cups orange juice
2 cups apple cider
1 cup dried sour cherries
2 cups sliced dates
1 tsp. packed grated orange zest
1/4 cup julienne strips peeled ginger
2 cups quartered dried apricots
2 cups fresh cranberries
1-1/2 Tbsp. fennel,
1 tsp. yellow mustard seeds
1/4 cup cider vinegar
kosher salt, to taste


Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers. Cook the cinnamon, star anise, and cloves for 1 minute, then add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove them from the pan and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid reduces and the fruits are softened and tender, about 1-1/2 hours. Stir in salt to taste.

Let the chutney cool completely before serving. The chutney will keep in an airtight container in the refrigerator for 1 week.

Recipe by Chef Floyd Cardoz, Tabla. Adapted from One Spice, Two Spice.