How to make chutney

Chutneys are a delicious addition to many meals, typically used as a condiment but can be incorporated in other ways. Add it to a sandwich, incorporate it into a tasty Indian dish, or serve it with cheese. There are plenty of ways to enjoy them.

First produced in India to make foods last longer, the name ‘chutney’ comes from Hindi ‘chatni’, meaning to crush. Traditionally, they would typically be made by grinding fruit and vegetables with salt and spices. It became an important part of the diet during the Mughal era, from the early 16^th century. From this time, they could become quite elaborate, featuring glamorous spices like saffron.

They quickly became a staple of Indian diets, particularly during monsoon season, when preserved food became crucial. Now, it is commonly made throughout the world with a variety of ingredients as a tasty condiment.

Every chutney features fruit and/or vegetables, spices, herbs, vinegar, and sugar. But the vinegar and sugar are the basic staples required to classify something as a ‘chutney’.

As far as the fruits and vegetables you can make a chutney with the options are extremely varied. Anything from apples to onions, marrows, tomatoes, rhubarb, cauliflower, apricots, beans, beetroot, mint and more are all classic choices.

You can also add some seeds like cardamom, cumin, and mustard seeds to add some texture and additional flavour. Alongside peppercorns, you not only add some crunch but some heat too.

This is the recipe for a classic apple chutney, but the flavours can be adjusted to suit your fruit/veg choices. Consider how fragrant you would like it to be, and the seasonings you think will complement your chosen fruit and veg.

This recipe makes two 500 ml jars of chutney, so adjust depending on your apple harvest or jar limitations.