Polygalacturonase being a major part of pectinase enzyme group used in different industries urged scientists to look for temperature and pH stable fungal polygalacturonase to meet industrial demands more efficiently. In this regard, current study was focused to look for novel polygalacturonase producing fungal strain. To achieve the task, less explored spoiled fruit samples i.e. Chiku, Lemon, Date, kiwi, Strawberry and Grapes were targeted for the isolation of polygalacturonase producing fungi. Primary screening resulted in the isolation of fifty fungal strains, out of which thirty five showed pectinolytic activity. Five best pectinolytic fungi i.e. RMLC-2, 6, 9, 10, 28 and 59 on the basis of pectin lysis zones were further assessed by secondary screening using chiku peels and pulp dried powder as substrate in submerged fermentation. Among these, RMLC-10 showed maximum polygalacturonase activity i.e. 24.57±0.10 U/ml/min and further subjected to molecular identification which revealed fungal strain RMLC-10 as Aspergillus tamarii. Multi stress, pH (3-6) and temperature (30-60°C), tolerance profile of enzyme was carried out. It was found stable to appreciable extent in a broad range of pH and temperature for 1 h. These properties make this enzyme a potential candidate, after evaluation of further industrial related parameters, for applications in food, beverages, paper, pulp and textile industries.