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Chutney

Discover Pinterest’s 10 best ideas and inspiration for Chutney. Get inspired and try out new things.

Green chutney for snacks & sandwiches

135 · 21 minutes · Green chutney is a blend made of green chilies, cumin, coriander and mint leaves. It is served with Indian snacks, sandwiches and chaats. It enhances the taste of the foods and also helps in digestion.

9 ingredients

Produce
  • 2 cups Coriander
  • 1/4 inch Ginger
  • 4 Green chilies
  • 1 cup Mint
Condiments
  • 1 tbsp Lemon juice or lime juice
Baking & Spices
  • 1 Salt
Nuts & Seeds
  • 1 tsp Cumin seeds
Other
  • 2 Garlic (cloves or lahsun (optional))
  • 1½ to 2 tbsp roasted gram ((optional) or roasted peanuts or fresh coconut)
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Caramelised Onion Chutney

37 · 50 minutes · Sticky, sweet and delicious. This Caramelised Onion Chutney is the perfect addition to any cheese board or sandwich.

7 ingredients

Produce
  • 2 Bay leaves
  • 1 Chilli, red
  • 1 1/2 kg Red onions
Condiments
  • 200 ml Balsamic vinegar
Baking & Spices
  • 200 g Brown sugar, light
Oils & Vinegars
  • 2 tbsp Olive oil
  • 200 ml Red wine vinegar
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AJPA
AJP saved to food

Traditional Apple Chutney Recipe

This traditional apple chutney recipe is both delicious and easy to make. With free printable labels, it's perfect to make as a homemade food gift.

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Sri Lankan date and lime chutney. | ISLAND SMILE

6 · 55 minutes · SRI LANKAN DATE AND LIME CHUTNEY.A SAVOURY CHUTNEY WITH A SWEET AND SPICY ELEMENT TO IT. A SPOON OF THIS DELICIOUS, LIP-SMACKING CHUTNEY IS ALWAYS A WELCOME ADDITION AT LUNCHTIMES.

10 ingredients

Produce
  • 2 tbsp Chilli
  • 500 g Dates
  • 8 cloves Garlic
  • 2 tbsp Ginger
  • 1/2 cup Raisins
  • 8 Sri lankan pickled lime
Condiments
  • 1 tbsp Mustard
Baking & Spices
  • 3 cups Sugar
Oils & Vinegars
  • 2 cups Vinegar
Liquids
  • 1/2 cup Water
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Slow Cooker Tomato Chutney

3 · 45 minutes · If you’re after a slow cooker tomato chutney that tastes as good as it looks then this is the recipe for you.

14 ingredients

Produce
  • 2 Apples, green
  • 2 tbsp Garlic
  • 2 Onions
  • 2 kg Tomatoes
Condiments
  • 1 tbsp Mustard powder
Baking & Spices
  • 500 g Brown sugar
  • 1 tsp Cayenne pepper
  • 1 tbsp Cornstarch
  • 1 tbsp Curry powder
  • 2 tsp Peppercorns, whole black
  • 2 tsp Salt
Oils & Vinegars
  • 1/2 cup Apple cider vinegar
  • 1/2 cup Malt vinegar
Liquids
  • 2 tbsp Water
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Easy Spicy Mango Chutney with a chilli kick, fruity & delicious! Fab Food 4 All

This Easy Spicy Mango Chutney is a fusion of beautiful sweet mango, Indian spices, ginger, garlic & red chilli. Great with curries, cold meats, cheese etc.

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Easy Caramelized Red Onion Chutney Recipe

57 · 30 minutes · This caramelized onion chutney has a dark caramel color and a sticky jam-like consistency. You can have it hot or cold, and it goes well with grilled cheese, burgers, and even pizza!

9 ingredients

Produce
  • 4 Bay leaves
Condiments
  • 1/3 cup Balsamic vinegar
Baking & Spices
  • 1 tbsp Black pepper, ground
  • 2/3 cup Brown sugar, packed
  • 1 tbsp Mustard seeds
  • 1 tsp Salt
Oils & Vinegars
  • 3 tbsp Olive oil
Beer, Wine & Liquor
  • 1 cup Red wine
Other
  • about 8 medium red onions
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Spiced Pear Chutney Recipe - No Added Sugar - Veganlovlie

Sweet and spicy pear chutney naturally sweetened with dates and tangy-sweet orange juice, with a touch of ginger and aromatic spices—simply fabulous!

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Pineapple chutney(Sri Lankan). | ISLAND SMILE

A Pineapple chutney with Sri Lankan flavors to beat all fruit chutneys! A bottle of homemade Pineapple chutney on the table with your rice and curry makes mealtimes easy with fussy eaters that include kids and adults as well.

10 ingredients

Produce
  • 1/2 tsp Chilli, red
  • 1 tbsp Chilli flakes, red
Baking & Spices
  • 1/2 A teaspoon turmeric
  • 1 piece Cinnamon
  • 4 Pods of slightly bruised cardamom
  • 1/2 tsp Salt
  • 1/2 cup Sugar
Oils & Vinegars
  • 3 tbsp Oil
Frozen
  • 5 Curry
Liquids
  • 1 1/2 cup Water
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Tomato Chutney – one more way to enjoy antioxidant rich tomatoes

I am quite amazed at how time flies. This tomato chutney was photographed on January end. And we are into the end of February already. Yes, I’ve been happily busy with recipes and photographs and, more recipes and photographs as seen here. But alas, I hardly find the time to sit down for a blog post. And whenever I do find a bit of breathing space, I’m hardly in the mood to write. And when I have enough of both, I’m simply lost for words. Such has been my life lately. Er, not to mention the unwritten emails scandalously piling up, and the even busier state of disarray at home. I wish, I wish… oh how I wish, the fairy godmother came to my rescue with her magic wand. As if! Anyways, today I decided to pull myself together and jot down something—anything, to be honest—to go with this beautiful condiment recipe and set of photographs. Chutney is one of those condiments that is so widely loved that it graces our dinning table on a fairly regular basis. Well, if you are from the Indian subcontinent, you know what I am saying—right? With a riotous mix of color and character, ranging form the red tomato chutney and white coconut chutney to the green mango chutney or fiery dry chili chutney, it takes on different avatars, and transforms a simple platter of dish to wonderfully flavorful heights. When I flipped through the stunningly delicious pages of Hari Nayak’s My Indian Kitchen—a beautiful cookbook added to my quickly expanding possession a while back—the chutney recipes stood out instantly. What lured me to this particular recipe is that it is different from all the tomato chutneys I regularly do at home, plus it has a south Indian touch with the use of mustard seeds, curry leaves and dry red chili for tempering. And never hurts to have one more tomato chutney recipe, right? Packed with great flavor, and of course the phenomenal tang of chutney, it is spicy, but subtly so. My family loved this version, and I’m definitely making it again. Don't lose heart by looking at the little long list of ingredients. It is pretty easy to make, and the preparation is simple. Just as the mustard seeds dance to the temper of hot oil—you know, I’m always fascinated by this—minced vegetables and freshly ground whole spices are added, filling the kitchen with an appetizing aroma. After few minutes of stir-frying, the chopped tomatoes together with a bit of tomato paste and vinegar are thrown in, and then the wonderful mix of flavors are left alone for a few minutes to simmer away to aromatic deliciousness. No kitchen should be without the versatile tomato chutney. This ubiquitous Indian condiment goes well with almost anything—be it crisp bits of pappadam, chunks of bread, burgers, or grilled food. It is also amazingly good as a pizza topping, dipping for baked potatoes, or spread in savory sandwiches. For more options, serve with crackers, samosas, use as filling in burrito, or toss with pasta. That said, we love it best with idli or dosa for breakfast, or as a relish with steamed rice. Did you know that the vibrant red tomato is loaded with antioxidant lycopene, and cooking tomatoes in olive oil increases the absorption of this antioxidant? So pack more hero food into you diet by making a jar of tomato chutney and using it as a relish to go with meals. Or simply make a jar, seal with love, and give away as a gift to someone you know loves Indian food. Hmm, not much more to say. So pull out your mason jar, and get to work! Tomato Chutney Recipe source: here Ingredients Makes about 1 cup Prep+cooking: 30 min 1 tablespoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 3 tablespoons oil (I used olive oil) 2 teaspoons black mustard seeds 1 spring curry leaves, torn 2 dried red chili, broken into half 1 tablespoon minced garlic 1 small red onion, minced ½ teaspoon paprika 1 ½ cups chopped tomatoes 2 tablespoons tomato paste 2 tablespoons white vinegar ½ cup water salt, to taste Directions Grind coriander, cumin and peppercorns to a fine powder in a spice or coffee grinder. Set aside. Heat oil in a wok or deep non-stick pan over medium-low heat. Add mustard seeds and cook until seeds crackle. Add curry leaves, dried red chili, garlic, and toss well for 15 seconds. Stir in onion and cook for a minute. Tip in paprika, ground spices and salt, and cook, stirring continuously for 2 more minutes. Add chopped tomato, tomato paste, vinegar and water, and bring to the boil over medium heat. Reduce heat to low and cook, stirring occasionally, for about 10 to 15 minutes, until chutney is thick and fragrant. Taste and adjust seasoning as needed. Serve hot or cold. Once cool, store in an airtight sterilized jars in the refrigerator for up to 6 weeks. Tastes even better with age—it’s a promise. So until next time, hope you enjoy every bit of this beautiful season before it slips away.

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