Chutney Recipes

Chutney is a condiment that's often used to bring out the flavours of other ingredients. It blends sweetness with savoury flavours, making it distinct from other types of preserves. In many chutney recipes, it is also slightly sour and acidic, as well as offering a hint of spiciness.

Typically, chutney is derived from fruit, plus sugar and vinegar as the other two main ingredients. However, it can be made from vegetables, too. Indian onion chutney is a good example, but you can also use bell peppers, aubergines and beetroots for a decent chutney recipe.

Chutney is perhaps most associated with South Asian cuisine, where it has been prepared for generations. Some people think that making chutney is a technically demanding exercise.

Although you may need to refine the method you use to get it perfect, chutney recipes are —generally speaking— easier to master than other preserves. As such, making chutney is a good first step before progressing to marmalades and jams down the line.

Making the classic flavour and consistency of mango chutney isn’t as hard as you may have thought. It is a rewarding thing to do as a home cook because you’ll keep returning to the chutney condiment until it runs out. Here’s what you need to know for any basic chutney recipe.

1. Peel and dice two large, ripe mangoes. You need about 500 grams of fruit for this recipe, which will produce around 600 ml of chutney.

2. In a non-stick pan, fry a teaspoon of cumin and mustard seeds until they pop, releasing their flavours.

3. Add a small, finely chopped onion, a little ginger, and one or two pressed garlic cloves to the pan to add aromatic flavours.

4. After a few minutes, add the mango fruit, plus 100 ml of vinegar— try to track down white, cider, or apple vinegar if you can. Also, add 125-150 grams of granulated sugar, adjusting the amount according to the level of sweetness you want to achieve.

5. Reduce the heat to a simmer and stir once in a while. Cook for half an hour.

6. Add a teaspoon of salt, some chilli flakes for heat, and a teaspoon of ground turmeric, combining these extra ingredients thoroughly. Continue to simmer for another 10 minutes.

7. Allow the chutney to cool to room temperature. 

8. Transfer the chutney to one or more suitably sized jars, seal them, and store them in the fridge, where they’ll last for up to eight weeks.