Appetizer

Classic Chutney

Name: Classic Chutney
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 servings
Ingredients: 2 cups ripe tomatoes, roughly chopped (fresh or canned); 1 cup dried mango or dried apricots, chopped; ½ cup raisins; ½ cup white vinegar; ¼ cup brown sugar or jaggery; 3 tablespoons fresh ginger, minced; 4 cloves garlic, minced; 1 small red onion, finely diced; 1 tablespoon mustard seeds; 1 teaspoon cumin seeds; ½ teaspoon red chili flakes or 1 fresh red chili, minced; ¼ teaspoon ground turmeric; ¼ teaspoon black pepper; ½ teaspoon kosher salt; 2 tablespoons oil

This is the foundational Indian-style chutney—jammy, tangy, and aromatic with ginger, garlic, and warming spices. It bridges sweet, sour, and savory in every spoonful.

1310cal per serving 20gprotein 251gcarbs 35gfat 20min prep 45min cook 1serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Chutney — common questions

Can I make chutney ahead and freeze it?

Yes, make a double batch and freeze in ice cube trays or small containers for up to 3 months. Thaw in the refrigerator overnight or reheat gently in a small saucepan. Fresh chutney keeps refrigerated for 3 weeks.

What if I don't have dried mango?

Use dried apricots, dried cranberries, or dried dates instead, using the same weight. Each brings a slightly different tartness or sweetness, but all work perfectly.

What's the most common mistake when making chutney?

Not simmering it long enough—it needs 35-45 minutes to break down and thicken. If it's too thin and watery after cooking, it's not chutney yet. Keep simmering until it coats a spoon and holds its shape.

Can I make this in a slow cooker?

Yes, bloom the seeds in oil in a skillet first (1 minute), then transfer everything to a slow cooker and cook on low for 3-4 hours, stirring occasionally, until thick and jammy. The flavors will be slightly more muted than stovetop.

What do I serve chutney with?

Serve alongside curry dishes, with grilled chicken or lamb, with cheese and crackers on a charcuterie board, spooned onto roasted vegetables, or as a dipping sauce for samosas and spring rolls.

How do I store and reheat leftover chutney?

Store in a glass jar in the refrigerator for up to 3 weeks. Reheat gently in a small saucepan over low heat, stirring occasionally, or eat cold straight from the jar. If it thickens too much after refrigeration, warm it slightly to loosen.