These easy chutney recipes will take your next Indian feast to new heights.
Of course, chutney can be spicy, savory, or sweet, so it also pairs well with grilled meats, salads, and even ice cream!
Add a dollop of apple-spiced chutney onto your pancakes or nestle a bowl of pear chutney on a charcuterie board. Either way, it won’t last long.
Still, my favorite chutney recipes are sweet and spicy with bold flavors that cut through the creaminess of curry.
Add some warm naan to the mix, and I’m in food heaven!
Mango chutney is one of my all-time favorites, and it’s about to be yours.
The balance of juicy mango, warming spices, and aromatics make it the ideal condiment for so many dishes.
I love adding a dollop to my Jamaican fish and couscous dinner. It’s even great in a bowl of Greek yogurt for breakfast.
Try it for yourself, and I bet you’ll come up with all sorts of incredible combinations!
Have a bunch of carrots you need to use up? Then, I’ve got the perfect recipe!
It’s amazing what spices can do to this root veggie. It’s jam-packed with flavor, thanks to the chana dal that gives it more body.
Whether you like it mild or hot, you can decide how many green chilies to use.
I think apple butter lovers will fall in love with this one. It’s sweet, cinnamony, tangy, and full of tart apples.
The ingredients are minimal compared to other chutneys, and it feeds a crowd with ease.
Plus, it’s a great choice if you’re on the hunt for an easy dip recipe.
Next Thanksgiving, trade-in that canned cranberry sauce for a side of fresh cranberry chutney instead.
The blend of spices gives it an extra special touch. Meanwhile, the tartness of the Granny Smith apples plays up the sweet tartness of the cranberries.
Add brown sugar, and it all balances out just right.
Imagine how good it will also be on those leftover turkey sandwiches!
Zingy ginger chutney is the ideal condiment to spruce up savory meats.
You’ll start by extracting tamarind pulp, so you get all its sweet and sour flavors.
Then, give the ginger and spices a quick fry in oil before blending everything up.
Add the water slowly until you get the right consistency. Then, let it cool a little before diving in with a spoon!
You’ll want to add this pineapple chutney to all your summer meals.
Sweet and tart pineapple has a wonderful fruity flavor that’s spiced up with curry and sweetened with honey.
While all chutneys take a hot minute to cook, pineapple chutney is a cinch to make.
So whip some up and bring it to your next barbecue. It’s a stellar sauce for chicken skewers, ribs, veggie burgers, and more.
Deep, savory tomato chutney is a tasty way to turn roasted veggies and red meat into a comforting meal.
It starts with a bounty of fresh tomatoes, followed by a handful of raisins, apple cider vinegar, sugar, and spices.
Let it simmer for an hour or two; then, it’s ready for canning. Though if you plan to eat it right away, you can skip that last step.
This spicy cherry chutney is a shining gem!
Cherries soak in vodka to extract the juice, then they’re simmered with white vinegar, sugar, and spices.
It’s a simple recipe anyone can follow, and you’ll be well rewarded in the end.
Here’s a seasonal favorite you’ll always find in my fridge during the fall.
Featuring honey crisp apples and raisins in a melody of spices and two types of vinegar, it’s cinnamon and spice and everything nice.
There are many ways to serve this, but a cheeseboard is a must.
Got 10 minutes to spare? Then you can whip up a batch of this fresh herb chutney.
It’s a version of green chutney that doesn’t require any cooking, only blending. How easy is that?!
Greek yogurt makes it creamy, while jalapeños add some heat.
It’s a terrific addition to all your favorite Mexican recipes.
11. Beetroot Chutney
Looking for colorful beet recipes? This beetroot chutney is sure to delight.
The earthy combo of beets and lentils gives it a thick texture. Meanwhile, chilies, cumin, and curry leaves enhance the flavor.
I hope you like chilies because this chutney has a handful of red and green.
Andhra chutney is a favorite in India that’s very big on flavor.
It melds together fresh tomatoes, peanuts, garlic, red chilis, and tadka.
Tadka is key as it entails quickly cooking the spices and lentils, then pouring it over the top.
For a sweeter take, try it with red bell peppers.
If you love adding homemade relish to your meals, you need to get a taste of this.
This chunky chutney is an enticing mix of sweet baby bell peppers and baby tomatoes.
Add it to pasta, smear it on toast, or toss it in your morning scramble. The possibilities are endless!
Fruity, nutty, and wonderfully spiced, this curried apple and walnut chutney captures the best flavors of fall.
Aside from the brown sugar, it’s a healthy condiment with a ton of flavors and texture.
It also makes for an excellent holiday gift. So can a batch and spread the cheer!
I’ve had my fair share of runner beans in the South, but never anything quite like this.
The punch of the mustard and the nutty zip of malt vinegar transform this humble bean into a jolt of flavor.
Try it with fried chicken and cornbread for a perfect pairing.
16. Pear Chutney
Jam and jellies may get all the glory when it comes to toast, but this pear chutney gives them both a run for their money.
Apple cider, fresh ginger, shallots, and mixed spice add numerous layers to the pears. There are a couple of Gala apples in there too.
Next time you need a snack, try it on crostini with a slice of Manchego cheese. Delish!
17. Onion Chutney
Chutney doesn’t have to be all fruit-forward, ya know. You can make it with aromatics like onions too.
Sweet onions and tangy tamarind come together for a tantalizing savory condiment.
Slather it on chicken or pork chops, or make yourself a gourmet, gooey grilled cheese.
18. Rhubarb Chutney
Rhubarb chutney is a fun one for the spring.
Like all things rhubarb, it’s a bit tangy and sweet. But what makes it unique is the hint of orange zest and fresh ginger.
Fresh rhubarb is a must if you want that lovely pink hue.
Craving mango chutney, but all you have are hard, underripe mangoes? No worries, you can still turn them into a remarkable chutney.
The heart and soul of this raw chutney is green mango. Using unripe fruit may sound like an odd choice, but it has a wonderfully tangy flavor.
Try it on tandoori chicken or pair it with samosas.
When you need a condiment that’s both fresh and quick, this coriander recipe will be waiting.
This eye-popping chutney is as fresh as it looks and effortless to put together.
A pinch of cumin, a twist of lemon, fresh ginger, and a couple of green chilis is what you’ll need for flavoring.
Although, you can also add chaat masala if you want to rev up the spice.
Zippy and fruity, peach chutney is a crowd-pleaser. The spice blend isn’t too intense, and red chilis give it a pleasant contrast of heat.
It’s particularly stellar with grilled meats and phenomenal plopped on warm brie.
Prepare your jars for canning, and you can enjoy this fruity spread all winter long.
Here’s another incredible rhubarb-based chutney.
Juicy strawberries and zippy ginger do wonders to enhance the rhubarb.
Serve it with a smorgasbord of fun foods, or slather it on toast with some cheese for a snack.
It’s so yummy; you can even add a spoonful to a scoop of vanilla ice cream!
This cranberry and prosecco chutney is perfect for entertaining, whether as a wedding appetizer or Sunday brunch spread.
A glug of prosecco livens up the tart sweetness of the cranberries and savoriness of the shallots.
Careful, though; this chutney is addictive! So make sure you have enough for your guests!
Smoked eggplant chutney is my new obsession. It reminds me of baba ghanoush but with an Indian flair.
It’s a robust condiment that’s bold enough for red meat and sensational enough for a bed of white rice.
Although, my favorite way to eat it is with warm, homemade flatbread.
25. Coconut Chutney
In South India, coconut chutney is very popular. It’s a common addition to breakfast, but you can eat it with any meal of the day.
Grated coconut is the base that’s rich in flavor from tempering – a fancy term for heating spices – and this chutney is full of them.
There’s cumin, mustard seeds, curry leaves, red chili, and more.
I love it with dosa, which are Indian crepes. But serve it with whatever needs a spicy, tropical kick.
This isn’t a traditional chutney, but you’ll want to eat it like one.
With a handful of cilantro and garlic for seasoning, it’s sort of like green chutney with a Mexican twist.
Plus, avocados give it a creamy body, and lime enhances the flavor.
From a side dip to monster burritos, avocado cilantro dressing is good slathered on just about everything.
27. Fig Chutney
Grab some goat cheese and crackers because this fig chutney is a sensational party appetizer.
It’s sweet and complex, thanks to all the warming spices. It’s also incredibly easy to make.
Although it will take about an hour to simmer, so keep your eye on it!
It’s a beautiful holiday treat all your guests will love.
Why not take your favorite curry and turn it into chutney too?
The aromatic spices and coconutty taste are a fine addition to all sorts of meals.
Kashmiri red chili gives the chutney its signature vibrant color without adding a ton of heat.
So even those not big on spice can enjoy a spoonful of this cozy condiment.
29. Apricot Chutney
If you love apricot jam, you’ll want to devour this apricot chutney with a spoon. It’s sweet like jam but has an irresistible curry kick.
For a burst of heat, toss some cayenne into the mix too.
White vinegar is key to making it tangy without adding extra flavor, which you’d get with red wine or apple cider vinegar.
Clean your jars well, and this chutney will last quite a while in a cool pantry.
Grape chutney may sound underwhelming with all these sensational chutney flavors. But add caramelized shallots, and it’s a game-changer.
A myriad of flavors turns this chutney into a mouthful of complexity.
The deep sweetness of caramelized shallots and the jamminess of the grapes get enhanced with a splash of bourbon and red wine.
It’s a fine choice for a charcuterie board full of various cheese and Italian meats like prosciutto and capicola.
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