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View as List 7 Chutneys to Make at Home
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What exactly is chutney? It’s a condiment that’s commonly a mix of savory and sweet. The sweet includes ingredients like fruit and sugar; the savory element can come from vinegar, spices, or mustard. You may associate chutney mainly with Indian food (as this condiment originated in India) or with lavish fish or meat dishes at upscale restaurants, but that doesn’t have to be the case: Chutneys can be easy to prepare and served right alongside your unassuming dinner or lunch at home. (Plus they’re bound to impress your guests.) The seven chutneys we’ve gathered here are proof positive.
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Nectarine-Pineapple Chutney
While the pineapple in this recipe is canned, you’ll need fresh nectarines. If you can, buy organic ones: Nectarines rank near the top of the 12 most-contaminated (with pesticides) conventionally grown fruits and vegetables, according to the nonprofit Environmental Working Group’s annual “Dirty Dozen” list.
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Tomato-Orange Chutney
One-quarter cup of this chutney is a good source of lycopene, a carotenoid abundant in tomatoes that’s been linked to a reduced risk of some types of cancer. It also provides a decent dose of vitamin C. The fresh citrusy flavors of this chutney make it a good accompaniment to grilled chicken or fish. It also works well as a burger or sandwich topping.
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Lime-Raisin Chutney
Transport yourself to India without leaving your kitchen with this chutney, made from just seven ingredients. Sweet raisins and tart lime juice mimic the flavors of tamarind, an ingredient available at Indian markets.
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Butternut Squash and Fruit Chutney
The butternut squash and apricots in this chutney make it a good source of beta carotene, an orange-colored carotenoid that the body converts into vitamin A. The recipe also incorporates an ingredient familiar in chutneys: mango, here in the form of nectar.
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Mixed Fruit Chutney
This chutney packs a wallop of flavor, meshing the zest of white vinegar, garlic, and chili powder with the sweetness of brown sugar, red bell peppers, and a medley of dried fruit. Even better, you can vary the taste depending on what mixture of dried fruit you choose, from tropical to berries.
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Fresh Rhubarb Chutney
While fresh rhubarb can be sour, the apple, honey, and currants keep this chutney sweet. Because rhubarb has so much water in it, it can fall apart when cooked if you’re not careful; so cook it just until it’s soft (but still chunky). If you can’t find fresh rhubarb, substitute frozen.
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Banana Chutney
Potassium-rich bananas are the star in this spicy chutney, which works well with any curry recipe as well as alongside grilled poultry or pork. If you like, add some jalapeños to make it extra hot.
