A good way to use up those end-of-season unripe tomatoes is making our sweet and vinegary green tomato chutney. This chutney is wonderful when used as an accompaniment with cold meats and cheese or on a sandwich or burger.
This chutney is fantastic with grilled meats, especially sausages, and a spoonful added to pan juices helps make a great gravy for roasts.
Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinade, use with steak or chicken or just dip your fries in it. Or spread it on a baguette with some roast chicken and lettuce. Another great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.
This tangy chutney can be used as a dip or stir-in sauce for numerous snacks (an example being the Trinidadian Aloo pie).
An easy to make fruity chutney perfect to serve alongside your turkey or any other poultry or pork dish.
Saunth (or sooth), is a sweet chutney used in Indian chaats. It is made from dried ginger (sooth) and imli (tamarind) paste. The chutney is brownish-red in colour. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavour to the chaat and is preferred in most parts of North India.
A heavenly way to deal with an abundance of damsons – this spicy damson chutney is the perfect accompaniment to roast meats. You can adapt the quantities directly to however many damsons you have – just watch the cooking time if you are making a different sized batch (less time for smaller, more for bigger).
Hari chutney is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too.
Rhubarb and Ginger chutney is a perfectly sweet and spicy accompaniment for cold meat and salads.
The tangy tomatoes cut through the delicate sweetness of the onions, creating a perfect symphony of sweet and sour. The chutney is very easy to make and stays fresh for long, allowing you to make plenty to last for later.
This simple and easy chutney goes amazingly well with Idlis and Dosas. Use it as a stuffing for potato pancakes as well.
A basic coriander chutney, green and tangy who is very easy to prepare. Serve as a dip or a spread for sandwiches.
Homemade chutney or relish adds vibrant flavour to meat, cheese, or sandwiches, and can help use up a glut of seasonal produce. Carrot chutney is a unique type of chutney where the sweet, salt and hot blends and gives a different taste.
An easy recipe for making nectarine chutney. The rosemary gives it quite a strong flavour so you can reduce the amount by up to half. The recipe states that it can be made with any fruit and works well with plums and apples.
Chatni Gashneez is a traditional Afghani Coriander Chutney made with walnuts and fresh coriander leaves – a perfect accompaniment for any grilled meat or served with kebabs or Afghan bread as a snack.