What Is Chutney and How Can I Use It?
Chutney rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 69 recipes to cook with it.
Key Points
- Sweet, tangy, spicy Indian condiment of fruit or vegetables cooked with sugar, vinegar, and spices.
- Cooked chutney is jarred and preserved; fresh herb chutney is blitzed raw and eaten same-day.
- Classic alongside curry, on cheese boards and sandwiches, and brushed on grilled meat as a glaze.
- Simmer homemade chutney an hour or more so the vinegar mellows and it thickens properly.
- Unopened jars keep a year in the pantry; refrigerate after opening and use within a month.
What is chutney?
Chutney is a sweet-and-tangy, often spicy condiment that started in India and spread across the world through British colonial kitchens.
It is fruit or vegetables cooked slowly with sugar and vinegar and a load of spices until thick and jammy. That balance of sweet and sour wakes up everything it touches.
The word covers a wide family. Some chutneys are cooked down and preserved like jam, such as the classic sweet mango chutney. Others are fresh and herby, blitzed raw and eaten the same day, like a bright Indian mint or coriander chutney.
This page is mostly about the cooked, jarred kind. That is the dark, glossy relish that sits next to curry and cheese.
How to Use Chutney
Its first job is alongside curry. A spoonful of mango chutney cools and sweetens the heat of a Best Chicken Curry or a plate of rice, and it is the traditional partner to South African dishes like Baboti and Bobotie (Lamb Meatloaf).
It is also a sandwich and cheese hero. Spread it on a ploughman's plate with sharp cheddar, layer it into a Curry Chicken Spread, or smear it on a roast turkey or ham sandwich for instant sweet-tart lift.
It works as a glaze and a dip too. Brush it over Barbecued Chicken Legs in the last minutes of cooking, or set it out as a dunking sauce the way Norma Koob's Appetizer with Chutney does.
Fresh chutneys play a different role, served as the cooling or zingy element on Indian street food like Bhel Puri and Dahi Bhalley.
Pairing and a Common Mistake
Chutney is built to cut richness, so it loves fatty and salty foods like aged cheese, cold roast meat, pork pies, oily fish, and fried snacks. Warm spices run through it, things like ginger, cumin, mustard seed, and cinnamon, which is why it sits so naturally beside curry.
The most common mistake when making it is rushing. Chutney needs a long, slow simmer, often an hour or more, so the vinegar mellows and the mixture thickens. Cook it too fast and you get a sharp, thin, raw-tasting relish.
Test for doneness by drawing a spoon across the bottom of the pan. If the channel holds for a moment before the chutney flows back, it is ready.
Substitutes
For cooked fruit chutney, the closest swaps are mango or peach preserves with a splash of vinegar stirred in, or a fruity sweet-and-sour relish. A good jarred sweet pickle or a tomato relish covers the same sweet-tart job on a sandwich or cheese board.
To replace fresh herb chutney, reach for a quick salsa verde or a spoon of plain yogurt loosened with mint and lime, which gives you the same cooling, bright contrast.
In a real pinch, mix fruit jam with vinegar and a pinch of curry powder for a fast stand-in. It will not have the depth of a long-simmered batch, but it covers the flavor.
Buying and Storing
Jarred chutney lives near the relishes and condiments, with mango the most common style. Read the label and look for real fruit ahead of corn syrup, and choose the heat level, mild or hot, that suits your table.
An unopened jar of cooked chutney keeps in the pantry for a year or more, since sugar and vinegar do the preserving. Once opened, refrigerate it and use it within about a month, always with a clean spoon.
Fresh herb chutney is a different story. It does not keep, so make only what you will eat in a day or two, or freeze it in small portions.
Quick facts
- In Chinese
- 酸辣酱
- British (UK) term
- Chutney
- en français
- chutney
- en español
- chutney
Recipes using chutney
There are 69 recipes that contain this ingredient.
Dahi Bhalley
India is known for its delicious recipes. When it comes to food, there are umpteen kinds of dishes available throughout the length and breadth of the country. On the occasion of festivals such as Diwali, Dusshera and Holi, people relish on delightful delicacies. Especially in Holi, people indulge themselves in smearing color on each other, teasing their loved ones and relishing on scrumptious recipes like Gujia, Namak Pare, Kheer and Dahi Bhalle. In most of the North Indian homes, Dahi Bhalle is a must to make recipe. Made of Curd and Urad Dal pakode, Dahi Bhalle is liked by most of the people. Check out the article and get to know how to make Dahi Bhalle.
Dahi Bhalley
India is known for its delicious recipes. When it comes to food, there are umpteen kinds of dishes available throughout the length and breadth of the country. On the occasion of festivals such as Diwali, Dusshera and Holi, people relish on delightful delicacies. Especially in Holi, people indulge themselves in smearing color on each other, teasing their loved ones and relishing on scrumptious recipes like Gujia, Namak Pare, Kheer and Dahi Bhalle. In most of the North Indian homes, Dahi Bhalle is a must to make recipe. Made of Curd and Urad Dal pakode, Dahi Bhalle is liked by most of the people. Check out the article and get to know how to make Dahi Bhalle.
Japanese Pumpkin Frittata Served with Bush Tomato Chutney
Japanese-style Frittata seasoned with Australian native spices and served with Australian Bush Tomato Chutney.
Bhel Puri
This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school.
Bhel Puri
This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school.
Norma Koob’s Appetizer with Chutney
Aqua Aerobics regular, Norma Koob, has submitted this delicious appetizer recipe!
Lamb Loin with English Spinach Semi Dried Tomatoes & Bush Tomato Chutney
BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.
Curried Spinach Salad
A fresh take on spinach salad. This sweet and savory salad is a wonderful alternative to the bacon and tomato variety.
Best Chicken Curry
Curry your chicken with this scrumptious dish that will invite a delicious aroma into your home.
Curry Chicken Spread
This simple and quick spread is perfect to serve at any upcoming holiday party! It's chunk chicken, chopped apple, chutney and peanuts are bound with a curry-laced mayonnaise.
Barbecued Chicken Legs
Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.
Chutney Baked Pears
Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.
Raisin Cream Cheese Spread
Raisin cream cheese spread with chutney, ginger, and sherry stirred into whipped cream cheese. A sweet-savory appetizer spread for crackers, bagels, or tea sandwiches.
Papayas with Shrimp
Papayas with shrimp: curried shrimp salad with chutney and lemon juice piled into ripe papaya halves. A light tropical lunch that looks like a resort plate.
Orange Chicken Curry
Orange chicken curry, browned chicken baked in a sweet-tangy sauce of orange juice, fruit chutney, and warm curry spices with cinnamon and turmeric. A hands-off oven curry served over golden rice.
Chickenlegs with Mango Chutney & Carott-Rice
Baked chicken legs paired with cool mango chutney and coconut carrot rice. Sweet, spicy, and nutty flavors come together in this easy tropical-inspired dinner.
Soesaties
South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.
Prosciutto Wrapped Mini-meatloaves with Garlic Mashed Spuds
Prosciutto wrapped mini-meat loaves served with a fruit chutney and garlic mashed potatoes. Spotted this recipe some time ago on an Australian site (taste.au?), tested, modified and converted it to American measurements and here it is.
Party Pleaser Meatballs
Party pleaser meatballs: coconut-studded baked meatballs glazed in a sweet-savory sauce of grape jelly, chutney, red wine, and mustard. The retro cocktail-party appetizer that still disappears first from the buffet.
After the Holidays Salad
Great for using up turkey left overs after a Holiday feast. The fruit, nuts and seasonings give the salad a unique flavor.
Frosted Ginger-Chutney Mini-Carrot Cakes
Mini carrot cakes with chutney, coconut, walnuts, and warm spices baked in mini muffin tins. Topped with cream cheese frosting for bite-sized party treats.
Pistachio Chicken
Pistachio chicken stuffs pounded chicken breasts with pistachios, mushrooms, and ham, then bakes them under an apricot-chutney glaze. An elegant dinner-party main with sweet, savory, and nutty in every bite.
Curry Delight
Retro curry-style ground beef skillet with tomatoes, apple, raisins, coconut, and chutney cooked with rice in one pot. A mild, sweet-savory Indian-inspired weeknight dinner.
Beef Curry
British-Indian style beef curry with cubed beef, apples, raisins, and chutney in a curry-spiced gravy, then oven-braised two hours until fork-tender. Classic colonial-era comfort food.
Tangy Seafood Pizza
Shrimp pizza with a tangy steak sauce, chutney, horseradish, and lime base instead of tomato sauce. Topped with mozzarella, Parmesan, Vidalia onion, and green pepper.
Sky-High Rice Salad
Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.
Chutney Sandwich Butter
Chutney sandwich butter blends unsalted butter with chopped chutney into a smooth, spreadable compound butter. A 2-ingredient condiment for sandwiches, toast, and crackers.
Wonderfully Weird Dip
Sour cream chutney walnut dip: a three-ingredient party trick that combines tangy sour cream, sweet-spicy mango chutney, and crunchy walnuts. Stir, chill, serve with crackers or chips. That's it.
Curry N' Chutney Cheese Tart
No-bake curry cheese tart appetizer with cream cheese, cheddar, sherry, and pureed chutney pooled in the center. A retro party spread served chilled with crackers.
Josh's Chutney Dip
Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.
Curried Chutney Spread
Curried chutney spread with cream cheese, toasted almonds, curry powder, and dry mustard. A no-cook appetizer that doubles as a stuffing for dates and celery.
Honey-Mustard Chicken with Fettuccine
Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.
Salmon-Wild Rice Pasty Filling
Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.
Chicken Curry Stir-Fry
Quick microwave chicken curry stir-fry tossed with crunchy peanuts, sweet chutney, coconut, and currants over wild rice. A 35-minute weeknight dinner with zero stovetop cleanup.
Peppery Coconut Baked Fish with Chutney Sauce
Coconut-crusted baked fish with ginger, red pepper flakes, citrus butter, and a creamy curry-chutney sauce. A crispy, spiced fish dinner with tropical flavors baked at high heat.
Fibre-Rich: Winter Garden Salad
High-fiber winter garden salad: shredded cabbage, carrots, broccoli, raisins, and sunflower seeds tossed in a curried yogurt and chutney dressing. Crunchy, sweet, lightly spiced.
Madras Chicken Buns
Healthy and tasty low-fat curried chicken salad that's that's served hot and is loaded with a variety of textures and delivers great crunch.
BBQ Chicken Pizza
This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.
Indian Chicken Balls
Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.
Curried Turkey, Fruit & Nut Salad *
Curried turkey salad with papaya, kiwi, toasted almonds, and a warm chutney-yogurt dressing served in crispy tortilla bowls over fresh spinach.
Ripe Fruit Salsa
When you eat some meat, this recipe can be accompanied the meanwhile! Goes very great!
Not-So-Boring Tuna
Curried tuna salad with tangy Greek yogurt, mango chutney, and diced Granny Smith apple. Five-ingredient high-protein lunch that turns canned tuna into a flavor-forward, no-mayo sandwich filling.
Minted Lamb Patties
Minted lamb patties broil in 6 minutes, infused with fresh mint, garlic, and green onion, then glazed with bubbling Major Grey's mango chutney for a sweet-savory finish.
Spiral Noodle Salad
Curried spiral noodle salad tosses pasta with crisp apple, sweet bell pepper, onion, and raisins in a mayo-chutney-curry dressing. A sweet-savory pasta salad chilled and served alongside cold meats.
Spiral Noodle Salad
Curried spiral noodle salad tosses pasta with crisp apple, sweet bell pepper, onion, and raisins in a mayo-chutney-curry dressing. A sweet-savory pasta salad chilled and served alongside cold meats.
Beef Bobotie
Beef bobotie is South Africa's national dish: spiced curried minced beef with raisins and chutney baked under a golden egg custard topping. A sweet-savory casserole classic.
Indian Anything Curry
Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.
Curried Seafood Crepes
Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.
Curried Stuffed Acorn Squash
Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.
More chutney recipes
- Beef Bobotie
- Chicken Curry Stir-Fry
- Curried Chutney Spread
- Curried Meatballs with Chutney
- Curried Shrimp Phylllo Bundles
- Curried Shrimp Phyllo Bundles
- Curried Turkey Bundt Loaf
- Indian Anything Curry
- Minted Lamb Patties
- Not-So-Boring Tuna
- Peppery Coconut Baked Fish with Chutney Sauce
- Ripe Fruit Salsa
- Siple's Garden Seat's Curry of Seafood Chad Richard
- Spiral Noodle Salad
- Tropical Chicken Salad
- Wonderfully Weird Dip
