Top 40 Recipes - Simply the Best

Stellar Collection of the Best Fruit, Herb and Vegetable Chutney Recipes

If you have a glut of fruit, herbs and vegetables in your garden or you can buy them cheaply, chutney is a great option. Using vinegar they can be made without sugar. As a preserve they will last for months if the jars are sealed. Opened jars can be kept for several days in the refrigerator. Chutney is very versatile and can be used in many ways as a side dressing for sweet and savory dishes. It can be made with vegetables, herbs, fruits and a huge variety of spices, all preserved in sugar and vinegar. Some of the most popular varieties are made with tomato, plums, mint, coconut, and garlic, but you can experiment with many other base ingredients. Plums are a good choice when it comes to preparing chutney preserves. They have a sweet yet slightly acidic and tart taste. Green tomatoes are also ideal for similar reasons. Choose fruits that are naturally rich in pectin, which means the chutney will thicken naturally with no need for added sugars. Dried pitted dates are a natural sugar replacement full of healthy [plant fiber. The best chutneys include an array of onions, garlic, ginger, chillies, fresh herbs and spices, which add flavor and aroma. Homemade chutney is a perfect side dish for curries, sandwiches, basmati rice, naan bread, poppadoms, cheese and crackers, bean burgers and even pasta sauce and pizza toppings.

How to Sterilize Jars for Chutney Preserves

About 20 minutes before you need the jars, preheat your oven to 110 degrees C (230 degrees F). Line an oven tray with baking paper and heat in the oven. Next, place the thoroughly clean jars and lids (and seals, if using) into a large saucepan of Dutch oven. Cover the jars completely with water. Bring the pot to the boil and boil the water rapidly for 10-12 minutes. This ensures the jars are sterile. But, it is very easy to contaminate them. So to avoid this, you need to dry the jars and lids in the hot oven until you are ready to fill them. Always use serilised tongs and spoons when filling the jars. Drain the jars and place them upturned, with the lids and seals, onto on the lined tray. Be careful not to touch the jars, lids and seals with your fingers (use sterile tongs). Put the lined tray with the jars and lids into the oven to dry completely. Keep in the oven until ready to fill. Use sterile tongs to take them from the oven to fill them using sterile spoons and implements.

Classic Green Tomato Chutney

Ingredients

• 1/3 cup water
• pinch sea salt
• 1/2 cup white wine vinegar
• 75 g (2.5 oz) caster sugar
• 5 pink peppercorns (or black)
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoons ground coriander seeds
• pinch of freshly ground black pepper
• 1 red chilli, de-seeded and thinly sliced
• 100 g (3.5 oz) white onion, roughly diced
• 500 g (1 lb) green tomatoes, roughly chopped

Method

Place all the ingredients in a medium size pan and simmer gently over moderate heat for 10 minutes with the pan covered with a lid. Remove the lid, increase the heat setting to high and simmer gently for an additional 7–10 minutes, stirring regularly, until the chutney has reduced to a jam like consistency. Remove the pan from the heat and allow to cool at room temperature. Once cool, taste and adjust the seasoning if required. Store in the refrigerator where it will keep for up to three weeks. You can also make bulk amounts and preserve in sterilised jars kept in the fridge.

Note: This chutney is very light and low in sugar. The vinegar is the preservative in this recipe, but the amount is insufficient to allow you to store the chutney for more than three weeks. Always keep the sealed and unsealed jars in the refrigerator. Make extra batches from frozen tomatoes at a later date.

Classic Plum Chutney Recipe (Aloo Bukhara)

Ingredients

• 2 Shallots
• 2 Spicy Red Chillies
• 1/4 teaspoon of Salt
• 1 pinch Ground Cloves
• 120 g (4 oz) Pitted Dates
• 1/2 cup Apple Cider Vinegar
• 1/2 teaspoon Ground Cinnamon
• 650 g (24 oz) Firm Ripe Plums
• 2 teaspoons Grated Ginger Root

Method

Heat a tablespoon of olive oil in a large pot or Dutch oven. Add thinly the sliced shallots, red chillies, and grated ginger root. Stir-fry for 3 minutes until the onions are soft and golden brown in color. Next, add the ground cinnamon and cloves and fry for another minute. Next, slice the plums in half and remove the stones. Finely chop the dates and plums and then add them to the pot, with the salt and cider vinegar. Bring the mixture to the boil and simmer covered for 20-25 minutes over low heat, stirring regularly. Then, remove the lid from the pot and cook the chutney for 20-25 minutes while stirring. Continue until most of the water has evaporated, and the plum chutney is chunky and thick. After it cools, transfer the chutney into clean sterile jars, with some in plain jars, to be stored in the fridge for immediate use over two weeks or so. Seal the sterilised jars and seal them. Store the jars in a cool, dry cupboard. The taste will improve with storage to a mellower, and less acidic taste.

Coriander and Mint Chutney (Indian)

Ingredients

• 6 mint leaves
• 1 cup of water
• 2 teaspoons sugar
• 1 green chilli, chopped
• 1-2 teaspoon lemon juice
• 1 teaspoon chopped ginger
• 1/2 teaspoons ground cumin
• 1 small white onion, chopped
• 1 cup chopped coriander leaves
• 1 1/2 tablespoons grated coconut

Method

Use and mortar and pestle, a food processor or blender to coarsely grind all ingredients, leaving chunks. Taste to check the seasoning is right for you. Add salt and lemon as required to adjust the taste. Store the chutney in a covered bowl or a glass container in the refrigerator until used for various dishes. It will last for 2-3 weeks.

Delightful Quince Chutney Recipe

Ingredients

• 2 star anise
• 1 cinnamon stick
• 2 cups apple cider vinegar
• 1 teaspoon coriander seeds
• 2 brown onions, roughly diced
• 2 cups lightly packed brown sugar
• 100 g (3.5 oz) ginger, peeled and finely chopped
• 2 long red chillies, seeds removed and finely chopped
• 1.5 kg (3 lb) quince, peeled, cored and sliced into small chunks

Method

Place all the ingredients in a Dutch Oven or a large heavy-based saucepan and bring to the boil over high heat. Then, reduce the heat to a low setting and simmer gently, stirring frequently, for 1 to 1 1/2 hours or until the chutney has thickened and has become aromatic. Taking care to avoid contamination, carefully transfer the hot chutney to sterilised jars with a size of 1-2 cup capacity. Seal with sterilised seals and lids. You can use some of the chutney in a plate stored in the fridge for 1-2 weeks. The sealed sterilised jars can be stored at room temperature for up to 3 months. Always refrigerate each jar after it is opened.

Spicy Tamarind and Date Chutney Recipe

Ingredients

• 1 teaspoons salt
• 280 g (10 oz) sugar
• 60 g (2 oz) raisins
• 1 tablespoon fennel seeds
• 2 tablespoons vegetable oil
• 1 teaspoons black mustard seeds
• 300 g (11 oz) block dried tamarind
• 2 teaspoons Kashmiri chilli powder
• 100 g (3.5 oz) dates, pitted and chopped
• 6 hot green Indian chilies, split and de-seeded

Method

Break the tamarind block into small chunks and transfer to a saucepan. Add 650 ml (2 1/2 cups) water and bring to the boil. Remove the pan from the heat and set it aside for 30-40 minutes to help soften the tamarind. Then, mash the tamarind and squeeze through a sieve placed over a bowl to extract the pulp. Scoop out any pulp that does go through the sieve and transfer it back into a small bowl. Add enough water to just cover. Then, mash the tamarind again, and squeeze it through the sieve to combine with the rest of the pulp in a large bowl. Discard any left over seeds and fibre.

Next, dry-roast the fennel seeds in a frying pan over low heat until the become toasted and aromatic. Remove from the heat, allow to cool down to room temperature. Then, grind the fennel seeds to a fine powder. Add the fennel powder to the strained tamarind pulp. Then, add the raisins, chilli powder, sugar, dates, and salt. Mix well until thoroughly combined. Next, add the mustard seeds and oil to a wide, heavy based saucepan or Dutch oven. Stir over moderate heat until the seeds begin to jump and crackle. Then, add the green chillies along with the tamarind mixture. Bring the mixture to the boil, and then reduce the heat to low and simmer gently for 30-45 minutes or until the mixture coats the back of a spoon. Pour the hot chutney into sterilised jars and seal immediately. Refrigerate each jar, once opened.

Spicy Plum Chutney Recipe with Red Currants

Ingredients

• 1 cinnamon stick
• 3/4 cup caster sugar
• 1 cup red wine vinegar
• 1/4 cup dried currants
• 2 teaspoons mixed spice
• 2 teaspoons ground coriander
• 1 teaspoon coarse cooking salt
• 3 cloves garlic, chopped finely
• 1 teaspoons cracked black peppercorns
• 2 teaspoons finely grated orange rind
• 1 fresh long red chilli, sliced thinly
• 2 medium to large brown onions, chopped coarsely
• 1.5 kg (3 lb) blood plums, seeded, chopped coarsely

Method

Combine all the ingredients, except for the currants in large, heavy saucepan or Dutch oven. Stir continuously over high heat, without boiling, until all sugar dissolves. Then, reduce the heat to a low setting and simmer gently, with the lid off, stirring regularly, for about 80-120 minutes or until the chutney is quite thick with a jam-like consistency. Discard the cinnamon quill. Add the currants and stir through. Cook for about 3-5 minutes until the currents have expanded. Spoon the hot chutney into hot sterilised jars. Seal immediately with sterile lids. Store at room temperature for up to 2-3 minutes. The flavours develop during the storage, after 2-3 weeks.

Tangy Mixed Fresh Herb Chutney

Ingredients

• salt, to taste
• 1 garlic clove
• 1 tablespoon yoghurt
• 1-2 green chillies, seeded
• 3/4 teaspoon sugar, to taste
• 20 g (1 oz) mint leaves, washed
• 2 tablespoons lemon juice, or to taste
• 25 g (1 oz) shelled roasted pistachios
• 1 cup fresh coriander leaves and some stalks, washed

Method

Transfer all the ingredients to the bowl of a blender or food processor. Add 1/3 cup water and blend for 1-2 minutes, or until the mixture is smooth and creamy. Taste and adjust seasoning with extra salt or lemon juice. Keep in sealed glass jars in the fridge for several days to 2 weeks. You can also freeze the chutney for up to 1 month until ready to use.

Traditional Green Bean Chutney

Ingredients

• 2/3 cup sultanas
• 1 teaspoon sea salt
• 1 1/2 cups raw sugar
• 1 3/4 cups malt vinegar
• 2 tablespoon cornflour, heaped
• 2 1/2 teaspoons ground turmeric
• 2 teaspoons yellow mustard seeds
• 1 1/2 tablespoons mustard powder
• 2 medium onions, peeled and diced
• 2 teaspoons fresh red chilli, de-seeded and chopped
• 500 g (1 lb) green beans, chopped into short lengths

Method

Blanch the beans by plunging them into boiling salt water for 3 minutes. Remove them and place in a colander. Drain and rinse with cold water to stop the cooking process and then set aside to drain. Next, place the sultanas, vinegar, onions and chilli into a large, heavy-bottomed preserving pan and boil for 5–12 minutes to soften the onions. Add the mustard seeds, sugar, turmeric and salt to the pan and stir to combine well. Then, mix the cornflour and mustard powder with 1 tablespoon of water. Make a paste and stir slowly through the mixture in the pan. Simmer, stirring occasionally for 5–12 minutes until the mixture thickens to a jam-like consistency. Stir regularly using a wooden spoon to stop the chutney catching on the base of the pan. When cooked to your liking, remove the pan from the heat. Add the green beans and stir well to heat them through. Spoon the chutney carefully into hot sterilised jars and seal immediately.

Classic Date, Cumin and Tamarind Street Food Chutney Recipe

Ingredients

• 110 g (4 oz) sugar
• 1 teaspoons black salt
• 75 g (2.5 oz) tamarind pulp
• 100 g (3.5 g) dates, seeded
• 2 teaspoons roasted ground cumin
• 3/4 teaspoon freshly ground black pepper

Method

Add the dates and tamarind paste to a saucepan. Add just enough cold water to cover the dates. Cover the pan with a lid and simmer over low heat for 25-35 minutes or until the mixture is thick and pulpy. Pour the mixture into a large strainer placed over a bowl. Force the mixture through the sieve, getting as much liquid from it as you can. Retain the pulp in the strainer after discarding the fibres and stones. Squeeze any remaining liquid from it. Then, return the tamarind liquid to the pan. Add the remaining ingredients and a tablespoon of water. Stir and then cover the pan and simmer over low heat, stirring regularly, for about an hour or until the mixture is thick, syrupy and glossy. Taste and adjust if required with extra sugar or spices. Pour into hot sterilised jars and seal. Once cool, refrigerate the jars for up to 2-3 months. Just use the chutney from opened jars as you need it.

Classic Coconut Chutney Recipe (Thengai Chutney)

Ingredients

• 15 fresh curry leaves
• 1 tablespoon vegetable oil
• 1 cup freshly grated coconut
• 1/2 cup chopped coriander leaves
• 1/2 teaspoon black mustard seeds
• 1 teaspoon urad dhal (or similar)
• 2 long green chillies, roughly chopped
• 1 dried long red chilli, broken in half
• 3 cm (1 1/2 inch) piece ginger, roughly chopped
• 1/2 cup chana dhal (split chickpeas) or unsalted raw peanuts

Method

Place the ginger, green chillies, coriander, coconut, chana dhal, a pinch of salt and 2 tablespoons of water in a mortar and pestle or small spice grinder and grind to a coarse paste. Set aside while you prepare the other ingredients. Next, heat the oil in a small, heavy frying pan or Dutch oven over moderate heat. Add the mustard seeds and stir-fry for 30-45 seconds. Add the dried chilli and urad dhal and cook for 2 minutes or until the dhal is light golden brown in color. Add the curry leaves and cook for a 20 seconds or until fragrant, then pour the mixture over paste. Stir to combine and spoon into sterilised jars and seal. Keep in the refrigerator for 1-2 weeks.

Classic Indian Style Tomato chutney (Thakkali Chutney)

Ingredients

• 2 onions, chopped
• 1/4 cup vegetable oil
• 1 teaspoon ground cumin
• 5 garlic cloves, chopped
• 1 teaspoon chilli powder
• 4 large tomatoes, finely chopped
• 15 fresh curry leaves (or dried)
• 1 teaspoon urad dhal (or similar)
• 4 dried long red chillies, broken in half
• 1/2 teaspoons black mustard seeds, or similar

Method

Heat 2 tablespoons of oil in a heavy saucepan or Dutch oven over moderate heat. Add the cumin, onions, garlic cook, while stirring, for 5-7 minutes. Then, add the tomatoes and 2 dried chillies, and cook for an additional 3-4 minutes. Season with salt and add the chilli powder, mixing through the mixture. Transfer to a small food processor or blender and process to a coarse paste. Next, heat the remaining 1 tablespoon of oil in a frying pan over moderate heat. Add the mustard seeds and cook for 30-45 seconds. Add 2 dried chillies and the urad dhal, and cook for 2-3 minutes or until dhal is light golden brown in color. Add curry leaves and cook for a few seconds or until fragrant. Pour the mixture over paste. Spoon into hot sterilised jars, seal and store in the refrigerator.

Classic Mango Chutney Recipe with Apples and Chillies

Ingredients

• 1 teaspoon salt
• 100 g (3.5 oz) raisins
• 150 g (5 oz) cane sugar
• 1/4 teaspoon cayenne pepper
• 2 tablespoons light mustard seeds
• 2 apples, peeled, quartered, cored
• 2 fresh green chilli peppers, sliced
• 300 ml (1 1/4 cups) apple cider vinegar
• 3 large, ripe mangoes, flesh cut away from the stone

Method

Place the apple, mustard seeds, cane sugar, mango, chillies, raisins, apple vinegar, cayenne pepper and salt into a pot or Dutch oven. Bring to the boil and then lower the heat and simmer gently for 40 minutes, stirring regularly until the chutney thickens to a jam-like consistency. Remove the pan from the heat. Spoon the chutney into hot sterilised jars and close tightly with sterilised lids. Turn the sealed jars upside-down and set aside to cool for about 15 minutes. Then, turn the jars the right way up and store in a cool, dark place until needed. The chutney will keep for several months, longer if kept in the fridge.