Star Fruit (Carambola) Chutney

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Star Fruit Chutney is sweet, tangy, and spicy. It’s a perfect condiment for topping fish, chicken, or rice—or even just dipping into with crackers or bread.

Overhead shot of bowl of chutney on a platter with crackers and brie cheese to the side.

When my neighbor gave me a big bag of star fruit (also known as carambola), I knew exactly what I wanted to make—fruit chutney. I’d had it in restaurants before, but I’d never tried my hand at making my own. Jams and salsas were common summer canning projects back home, but never a chutney. I can’t believe I waited so long to make it. Star Fruit Chutney will continue to be on rotation in this house when they are in season.

If you’ve never tried a fruit chutney before, allow me to make a case for this delicious and addicting condiment. First, did I mention how delicious it is?! I love the sweet and spicy combo with a little bite from the ginger. Second, it’s incredibly versatile. While this recipe calls for star fruit, I give plenty of options below for other fruit to consider using. Third, it’s super easy. Yes, it does require some cooking time, but if you can chop fruits and veggies, you can make chutney.

I am not going to pretend that this is a “traditional” chutney—pretty far from it. But, it does hit the notes of sweet, tangy, and spicy. Most chutney recipes rely on vinegar and sugar to create that sweet and tart combination; however, I opted to use pomegranate molasses to take the place of both of those.

Hand holding a cracker topped with brie cheese and chutney with a bowl of chutney and block of brie blurred in the background.

FAQS:

What is star fruit?

Carambola (or star fruit) is native to Southeast Asia. It is sweet with a hint of sour, making it perfect for a chutney. It's low in calories and high in vitamin C. It's also high in antioxidants. However, people with kidney problems should consult with their doctor before consuming star fruit, as it is high in oxalic acid. See Healthline's Star Fruit 101 for more information on this tropical fruit.

What is chutney?

A traditional chutney is a relish-like condiment that originated in India. It is typically sweet and spicy with some tanginess from vinegar. Peppers bring the heat, while a bit of sugar and fruit provide some sweetness. A wide array of herbs and seasonings may be used: ginger, cumin, garam masala, cilantro, tamarind paste, turmeric, mustard seed, fenugreek, etc.

What’s the difference between chutney and salsa?

Salsas are usually mixtures of raw vegetables and fruits, while chutneys are typically cooked to achieve a jam-like consistency, although they don’t contain any added pectin. While both can vary in their sweetness or spiciness, the flavor profiles are quite different.

What other fruits can I use in fruit chutney?

I do realize that star fruit may not be available in all areas. (Yes, I’m incredibly lucky to have access to quite a bit of fresh tropical fruit here in south Florida.) You might think about trying mango, guava, peaches, apricots, plums, strawberries, cranberries, or pineapple. You can even mix in some dried fruit, think dates or raisins, with the fresh.

HOW TO MAKE STAR FRUIT CHUTNEY:

Ingredients for Star Fruit Chutney portioned out on a wood cutting board. — **You will need these ingredients ⇧**

Begin by peeling the hard, outer edge off the star fruit. Then, slice the red pepper in half, and remove the stem, seeds, and ribs.
Next, dice the star fruit, red pepper, onion, and jalapeños.
Heat a medium non-reactive sauce pan over medium heat. Add the avocado oil. Once the oil begins to shimmer, add the fruit, peppers, and onion, and jalapeño. Cook until the onion is translucent and the fruit is beginning to soften, about 10 minutes.
While the fruit, peppers, and onions are cooking, grate the ginger.
Add the red wine, pomegranate molasses, roasted garlic, ginger, and salt to the sauce pan, and stir to combine all ingredients well. Continue cooking until the star fruit is soft enough to easily mash, about twenty more minutes.
Use a potato masher to mash the starfruit into small bits, and continue to cook until excess liquid has cooked off, about 10 more minutes. (I like my chutney a bit chunky, but if you’d like a smoother consistency, carefully pulse in a food processor or blender after cooling.)
You can serve the chutney either warm or cold depending on the dish you are serving it with.
Store in an airtight container in the refrigerator for up to a week. You can also freeze extra portions of chutney.

Vegetable peeler peeling the tough part of the skin off the star fruit. — Peel off the hard edges.

Star fruit sections on a green cutting board with a spoon removing the seeds and a knife next to diced fruit. — Peel off the hard edges.

SERVING SUGGESTIONS:

Serve it with curries or rice.
Use it to top grilled fish or fish tacos.
Serve it alongside grilled pork chops—this would be especially delicious with an apple chutney.
It’s a tasty addition to blackened chicken.
Or, pulse it in a food processor so it’s smooth, and use as a glaze for roasted meats.
Dip zucchini fries, sweet potato fries, or Smash Potatoes in it.
Serve it as part of your cheese board. I particularly like it with brie.
Heck, it’s fantastic as a dip for just about anything.

Platter with a square bowl of Star Fruit Chutney surrounded by crackers and a wedge of brie cheese.

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RECIPE NOTES:

The easiest way to peel ginger is to simply use the bowl of a spoon. Place it against the ginger skin and pull toward you. You can also use a vegetable peeler, but this will remove more of the ginger flesh than the spoon.
Yes, you can use fresh garlic in place of the roasted garlic in this recipe, but I would only use 2 teaspoons of the fresh rather than the 2 tablespoons called for the roasted.
If you opt to use a different fruit in this recipe, your cooking time may vary depending on how long the chosen fruit takes to soften.
Pomegranate molasses adds a sweet, tanginess to this recipe. It can be tricky to find in a typical grocery store, but try a Mediterranean market or Amazon.
I also used sweet and spicy pickled jalapeños to add more of the sweet and tart to the chutney. You can find them at Trader Joe's and possibly at your local supermarket.

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