15 chutney recipes

How to make chutney

All methods for making will vary depending on the ingredients used, however for a basic chutney recipe, you can follow the following steps.

1. Chop any fruit and veg and prepare any herbs or spices by chopping, peeling or grinding them in a pestle and mortar.
2. Place these ingredients into a large, wide saucepan over a medium heat. Stir in the sugar, vinegar and salt.
3. Once the sugar has dissolved, bring the mixture to a boil and then lower the heat and simmer the chutney for around 1 hour. Make sure to stir now and then and check the mixture does not stick to the bottom of the pan as it thickens.
4. To check the chutney is cooked, it should be thick and syrupy in consistency and when you scrape the bottom of a pan with a wooden spoon, the chutney should not flow back into the gap.
5. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars, seal and label.

Best chutney recipes

Tomato chutney

Use up a glut of ripe summer tomatoes in this rich, vibrant chutney, perfect as an accompaniment to a cheeseboard.

Spiced pear chutney

Sour cherries give a tangy flavour to this spiced pear chutney, while star anise adds aromatic notes — serve with cheese and cold meats as part of a festive buffet.

Fig chutney with orange and cinnamon

Make a jammy fig chutney with warming cinnamon, orange zest and ground ginger, perfect to enjoy alongside a cheeseboard or oozing autumnal toastie.

Rhubarb and apple chutney

This deliciously tart and slightly sweet chutney goes brilliantly with cheese, oily fish and roast pork. Make the most of a rhubarb glut and preserve the taste of spring.

Nectarine and ginger chutney

This versatile nectarine and ginger chutney is as sweet as it is spicy, perfect for perking up any cold cuts.

Spicy runner bean chutney

This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman's, or in antipasti platters and sandwiches.

Apple jelly

Rosie Birkett’s homemade apple jelly is preserved with chilli, mint and ginger. Perfect with cheese, crackers or in toasties and sandwiches, it may just become a permanent fixture in your fridge.

Quick beetroot chutney

This vibrant chutney is great on burgers, or with grilled salmon or mackerel to cut through the richness of the dish. It takes just 15 minutes to prepare, so it's perfect for throwing together in a hurry.

Chilli garlic chutney

This simple but tasty garlic chutney can be whipped up in just five minutes. Serve with a spread of Indian dishes for a feast of fabulous flavours.

Spiced courgette chutney

This light chutney is really easy to make, and has a chunky consistency and vibrant flavour that makes it a great accompaniment to many dishes. It also makes a lovely gift.

Spicy runner bean chutney

This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman's, or in antipasti platters and sandwiches.

Manchego and fresh fig chutney

A fantastic, quick chutney that can be ready in under 30 minutes. It's made from fresh figs, red onion, ginger and spices. Try serving it with manchego cheese and rocket on toasted crostini. It would also be great with any charcuterie.

Tamarind chutney

The best thing to serve this tamarind chutney with is Maunika Gowardhan's ragda pattice (ginger and chilli potato patties).

Mint and coriander chutney

This fresh and vibrant mint and coriander chutney is perfect for serving with crispy spring onion bhajis as in this recipe. Ideal for a dinner party starter or as part of an Indian-style feast.

Christmas plum chutney

A classic spiced plum chutney to serve with cheese or cold cuts. The flavour gets mellower and deeper the longer it’s left, so give it at least a week before diving in. It also makes a great foodie gift for friends and family.

Try more autumnal plum recipes.