8 Interesting Chutney recipe Ideas

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, chutneys, by and large, all contain spices and chilli but then their recipes can veer off to practically include any fruit, vegetable or herb. If you are grow your own fruit and veg then you’ll be most likely have encountered a time where your harvest is more prolific than you expected. Making chutneys from a surfeit of crops is a great way to prevent waste and to have some tasty treats to add to side dishes or to use as dipping sauces to your future meals.

Here are eight of our favourite chutneys. For full preparation method please follow the links.

Onion Chutney

Ingredients

2 – 4 onions

1 tsp salt

1 – 2 cans tomato puree

1 tsp lemon juice

1 tsp garlic sauce

Spicy Chilli Chutney

Ingredients

10 red chillies

2 garlic cloves (crushed)

1 tsp salt

½ tsp tamarind paste

Beetroot Chutney

2 onions (chopped)

1.5 lb cooking apples (chopped)

3 lb cooked beetroot

1 pt vinegar

6 oz Demerara sugar

Juice of one lemon

1 tsp dry mustard

Pinch of ground ginger

Salt to taste

Apple and Raisin Chutney

Ingredients

1 tbsp seedless raisins

1 medium apple (peeled, cored and chopped)

1 pinch of Cayenne pepper

1 pinch of paprika

1 pinch of granulated sugar

¼ tsp salt

Juice of one lemon

Green Tomato Chutney

This is ideal for home tomato growers who plants are still cropping towards the end of the season when it looks like it’s too late for them to ripen.

Ingredients

3lbs green tomatoes

2 pints malt vinegar

1 lb sultanas

1 lb sour apples

1 lb onions

12 oz brown sugar

2 tsp salt

1 tsp ground ginger

Spice bag

Coriander Chutney

Ingredients

2 garlic cloves (crushed)

1 small onion (finely chopped)

25g coriander (chopped)

25g sultanas

3 tbsp olive oil

1tsp cumin seeds (lightly crushed)

Tomato Chutney

Ingredients

2 onions (chopped roughly)

1.35kg ripe tomatoes (plunged into boiling water for 1 minute, then skinned)

1 pint white wine vinegar

1lb granulated sugar

Spiced Beetroot and Orange Chutney

Ingredients

1.5kg raw beetroot (trimmed, peeled and grated)

700 g golden granulated sugar

700 ml red wine vinegar

3 onions (finely chopped)

3 eating apples (peeled and grated)

3 oranges (zest and juice of)

1 tbsp cinnamon

2 tsp mixed herbs

Why not use some of the above recipes as inspiration to experiment with your own combinations of fruits, vegetables, spices and herbs?