Stock These 5 Chutneys In Your Refrigerator At All Times

Written by Khubi Amin AhmedSep 09, 2016
It’s that time of the year again when, thanks to the gloomy monsoon, fried food isn’t considered so much of a health sin after all. And where there’s fried food, there has got to be a tangy dip, a spicy chutney or a lip smacking sauce. Which is why, we at BB decided to share with you some of our favourite recipes for tangy chutneys that you can stack in the fridge for the rest of the season.

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Caramelised red onion chutney

Made in onions, bay leaves, chillies and oil, all fried together and then mixed in sugar, vinegar, mustard seeds and simmered into a chutney, this recipe will last you a few months (if refrigerated well).

This versatile chutney teams well with plain biscuits, sandwiches, even cheese.

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Sweet pineapple and chilli chutney

Capturing the essence of monsoon in a jar this homemade chilli chutney is just the zing this dull and drowsy weather needs. Made with vinegar and sugar simmered with pineapple, onions and chillies, this chutney will team well with almost anything provided you don’t mind spice.

It is best eaten with cold meats and cheddar cheese.

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Spiced cranberry, fig and date chutney

This jam like chutney completely transforms the texture of cranberries as the sweet flavours get diluted with the dried figs. Made in boiled sugar and spices that have been simmered in cranberries and fig wedges, this one is a perfect, store-in-a-jar chutney. A hint of orange zest can add a citrus flavour and the ginger adds that textured flavour to the palate making this chutney an apt combination with meat, cheese and even a sandwich. Plus, the high fiber content in figs and dates contribute immensely to the nutrition value of this preparation.

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Mango chutney

The whole purpose of chutneys makes complete sense when it is made in a fruit that you so love that you want to keep relishing it all year long. And while we all can agree that marmalade has its own charm, the chutney embellished with Indian spices; namely cumin or jeera, fennel or saunf, wild celery seeds or radhuni, fenugreek seeds or methi and nigella or kalonji seeds is another level of taste altogether. So go ahead, fry some ginger and garlic in a hot pan and add the said spices with mango pulp to relish a mango chutney laden in Indian spices.

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Mint Coriander Chutney

Blend and grind a basic of four ingredients together, namely fresh mint leaves, coriander leaves, green chillies and ginger and you have made yourself a fresh and healthy chutney. Lemon juice and jaggery are optional but add another layer to the green chutney with their tangy flavour. This chutney is best used as a spread for sandwiches but also goes well with the Indian dal rice.  Only, this chutney has a comparatively short shelf life and won’t last more than a few days even in a fridge.

Khubi Amin Ahmed

Written by

Deputy Editor, Writer/Journalist, Avid reader, Moonlighting literature loony, culinary and art fanatic. Unconventional eternal!

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