Christmas chutney recipes (2024)

FAQs

What is the most common chutney? ›

Mango Chutney

This is one of the most popular chutneys worldwide, made from ripe mangoes, sugar, vinegar, spices, and sometimes ginger. It has a sweet and tangy flavor that complements many Indian dishes. Mango chutney is a tangy and sweet condiment made from ripe mangoes, vinegar, sugar, and a blend of spices.

Ingredients. Brown Sugar, Apples (25%), Apricots (16%) (SULPHITE), Red Wine Vinegar, Onion, Dates (5%), Raisins (2%), Sultanas (2%), Ginger, Spices, Salt. (Also may contain MUSTARD). (Warning may contain fruit stone fragments).

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

The addition of vinegar, salt and spices helps to preserve these delicious condiments. They also usually have a relatively long storage life and should last very well and even improve with age until the following season's glut demands more preserving.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Chutney has a much smoother consistency when compared to a Relish. Next we have relishes which are an altogether western world creation which have a much thicker, chunkier consistency. Relishes probably originated in the USA as an accompaniment to BBQ meats and hotdogs etc.

Like most finished unopened preserves, chutney has at least a year's shelf life, as long as it's stored in a cool dark place. Some chutneys might even last up to two years. When opened, tightly covered and stored in the fridge, chutney should last at least a month.

Ingredients. Sugar, Strawberries (24%), Blackcurrants (9%), Raspberries (9%), Redcurrants (3%), Red Wine (3%), Lemon Juice (from concentrate), Mixed Spice, Gelling Agent: Pectin, Acidity Regulator: Citric Acid. Prepared with 45g of fruit per 100g. Total sugar content 65g per 100g.

Mustards, Chutneys and Relishes

From the 1970's long-running British TV series “Upstairs, Downstairs”, Mrs. Kate Bridges was the infamous cook at the Bellamy residence at 165 Eaton Place in Edwardian London. Made from all natural ingredients using traditional recipes, each product is batch made in copper kettles.

Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment. Chutneys from South Africa often include apricots, while British chutneys favor using apples.

Which vinegar is best for chutney? ›

The sugar can be white or brown, and you can use almost any vinegar under the sun. I would probably steer clear of Balsamic, but apple cider, malt, red wine are all contenders. I'd stick with something on the cheap side though because you're using a lot of it and the flavour will mostly get lost in the shuffle.

Adjust the Herbs and Spices: Bitterness in chutney can sometimes be caused by an excessive amount of certain herbs or spices. Consider reducing the quantity of bitter ingredients such as fenugreek leaves (methi), mustard seeds, or certain greens like spinach.

Brown malt vinegars are tasty and flavoursome but like red onions, they too will add colour so it's possible a white wine vinegar or cider vinegar is better to use as an all-rounder. As with the previous ingredients, the whiter the sugar you use, the less impact it will have on the finished product.

Ginger also works very well. Cooks tip 2: I used cider vinegar in this Apple chutney recipe, but it is fine to use malt vinegar or wine vinegar. They will all produce slightly different flavours and it just a matter of personal preference and what you happen to already have in your cupboard.

Coriander chutney—common in Indian cuisine. Dahi chutney—strained yogurt mixed into a chutney of mint and onions, popular in South India. Eromba—common in Manipuri cuisine. Garlic chutney—prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, prepared in both wet and dried forms.

Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the UK and the US.