235 chutney recipes

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Quick Indian apple chutney made in the microwave with raisins, curry powder, ginger, and brown sugar. Ready in under 10 minutes of cook time.

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

Chutney cheese toasts topped with sauteed bacon, onion, and fresh tomato then grilled until the cheese melts golden. A savory open-faced snack ready in 30 minutes.

Here's a light, spicy chicken recipe for a warm-weather evening.

A tradition in my household. Every year we make a batch of this chutney.

Fresh basil and ripe avocado blended with almonds, garlic, and lemon juice into a creamy 10-minute chutney. A vibrant, herbaceous condiment for grilled meats and fish that beats store-bought every time.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Chicken breasts braised in a sweet and spicy homemade tomato chutney with apples, golden raisins, cinnamon, and lemon. A one-pan dinner bursting with flavor in just 30 minutes.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Gingered holiday chutney simmers Anjou pears, red and green bell peppers, lemon, lime and crystallized ginger in a brown sugar vinegar syrup. A sweet-tangy condiment for cheese boards, ham, turkey or roasted pork.

This sauce is excellent on chicken, lamb and fish!

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.

Fresh mint and coriander chutney with tamarind, green chili, and onion ground into a bright, tangy paste. A no-cook Indian condiment that keeps in the fridge for a week and pairs with samosas, kebabs, and chaat.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.