Chutney Recipes

Chutney Recipes To Spice Up The Festivites

Check out three recipes to create these delicious, zesty condiments.


Chutneys are a staple in Indian cuisine. They’re similar to a salsa or compote and can be wet or dry, savory or sweet, and coarse or fine in texture. Use them to compliment fish, pork, chicken or even hamburgers, and bring some flash to your dinner table.

Cranberry Apple Ginger Chutney
Serves:
7
Prep time: 20 minutes
Cook time: 30 minutes
Cost: $$
Difficulty: Very Easy

Ingredients
1 1/2 pounds apples, peeled, cored and chopped
2 pounds cranberries
2 cups brown sugar
1 1/2 cups apple cider vinegar
3/4 cup minced ginger
1/2 tablespoon cinnamon
1/2 tablespoon salt
3/4 teaspoon chili flakes
1/2 teaspoon allspice

Instructions
1. Combine all ingredients in a large saucepan. Cook over medium heat for 25-30 minutes.
2. Serve warm or chilled. Store in sealed container for up to a week.

Savory Apricot Chutney
Serves:
7
Prep time: 20 minutes
Cook time: 30 minutes
Cost: $$
Difficulty: Very Easy

Ingredients
2 1/2 pounds apricots, pitted and quartered
1 large onion, peeled and diced
2 cups raisins
2 cups brown sugar
1 1/2 cups cider vinegar
1 1/2 teaspoon chili powder
2 teaspoons mustard seeds
1 teaspoon allspice
1 1/4 teaspoons salt
1 teaspoon turmeric
3/4 teaspoon cinnamon

Instructions
1. Combine all ingredients in a large saucepan. Cook over medium heat for 25-30 minutes.
2. Serve warm or chilled. Store in sealed container for up to a week.

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Mango Chutney
Serves:
7
Prep time: 20 minutes
Cook time: 30 minutes
Cost: $$
Difficulty: Very Easy

INGREDIENTS
3 1/2 pounds mango, peeled and diced
3 medium onions, diced
1 cup currants
1 cup white raisins
1 pound brown sugar
One 3” piece of ginger, minced
2 cups cider vinegar
1 teaspoon ground cloves
4 cloves garlic, minced
Salt and pepper to taste
Crushed red pepper flakes to taste

Instructions
1. Combine all ingredients in a large saucepan. Cook over medium heat for 25-30 minutes.
2. Serve warm or chilled. Store in sealed container for up to a week.

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