Chutney recipes

Chutney can be the perfect addition to a wide variety of dishes. From the popular mango chutney to complement Indian cuisine, to lesser-known fig and tomato varieties. Chutney is perfect with cold meats, cheese and many other selections. Chutney is the perfect way to preserve a seasonal supply of your favourite fruit and vegetables.

Tip: To sterilise the jars that you will be transporting your chutney to. Wash thoroughly in warm soapy water, rinse and leave to dry out in a moderate oven for 5 minutes. Or, simply clean the jam jars by putting yours through a hot cycle of a dishwasher.

How To Make Bramley Apple Chutney

Equipment And Preparation

Chutney is perfect for using up gluts of summertime produce – alternative fruit such as pumpkin, or green tomatoes can substitute for some or all of the apples if you so choose.

You will need eight 330ml/12fl oz jars to store your delicious apple chutney once it is made. Remember, homemade chutney with a personalised tag can make a perfect gift for a loved one.

Prep time: Less than 30 minutes

Cooking time: 30 minutes to an hour

Makes 7 – 8 jars


1kg/2lb 4oz Bramley apples

500g/1lb 2oz onions

2 garlic cloves

5cm/2in piece root ginger

100g/3½oz sultanas (or other dried fruit)

Pinch dried chilli flakes

500ml/18fl oz distilled malt vinegar

250g/9oz light muscovado sugar

1½ tsp salt


  1. Peel, core, then chop the apples. Roughly chop the onions, finely chop the garlic and peel and chop the ginger.
  2. Place the apple, onion, garlic, ginger, chilli flakes and all other fruit into a large saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over medium heat until all the sugar has dissolved.
  3. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around forty-five minutes to one hour, stirring every now and again. As the mixture thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.
  4. Finally, carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to allow the flavours to mellow.

Recipe edited from the BBC

Spicy Tomato Chutney

Equipment And Preparation

For a chutney that goes perfect with a summer’s day cheeseboard, try our favourite spicy tomato chutney.

Prep time: 15 min

Cooking time: 40 min

Makes 1 litre


900g tomatoes

3 red chilli, deseeded and roughly chopped

4 cloves garlic, crushed

2 2cm pieces of fresh ginger, peeled and roughly chopped

2 tbsp Nam Pla (Thai fish sauce)*

450 g dark brown sugar

1 tbsp balsamic vinegar

100 ml red wine vinegar

*To make this vegetarian, replace the fish sauce with soy sauce.


  1. Place half the tomatoes into a food processor and blitz until finely chopped. Transfer to a medium pot. Place the rest of the tomatoes, red chillies, garlic, ginger and Thai fish sauce into the food processor and blitz until it becomes a smooth paste. Transfer to the pot.
  2. Place the pan over medium heat. Stir through the sugar, balsamic vinegar and red wine vinegar. Bring to the boil stirring regularly, then reduce the heat and keep at a steady simmer for 35 minutes or until the jam has reduced by half its volume, stirring every 5 minutes.
  3. When the jam has cooked allow to cool and then transfer to sterilised jars. Cover and place in the fridge.

Edited from: The Good Food Channel

Spiced Cranberry, Fig And Date Chutney

Equipment And Preparation

Makes 2kg

Prep time 30 mins

Cooking time 1 hr 30 mins


600ml (1pt) red wine

850ml (1½pt) red wine vinegar

450g (1lb) light muscovado sugar

1.3kg (3lb) Bramley apples, peeled, cored and chopped

200g (7oz) stoned dates, chopped

450g (1lb) onions, peeled and chopped

150g (5oz) cranberries

150g (5oz) figs, chopped

125g (4½oz) sultanas

3tsp yellow mustard seeds

1tsp black pepper

2tsp ground cinnamon

2tsp English mustard powder

2tsp salt


  1. Place the red wine in the pan. Bring to a boil, stirring until reduced to 200ml (7fl oz), then add the red wine vinegar and sugar, and stir until dissolved. Add the remaining ingredients and stir well. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick. Remember that chutneys thicken even more when cold.
  2. Spoon the chutney into warm sterilised jars and seal.
  3. Store in a cool dark place for at least 6 weeks before eating. It will last for 3 or 4 months.

Edited from Women and Home

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