Puddletown Pub Chutney
Made from slow-simmered apples, sweet onions and stout beer, this sweet-savory chutney is stellar with sharp cheddar and charcuterie.
Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead.
Tropical Fruit Chutney
Bacon, Fennel and Apple Chutney
This tangy spiced chutney with chunks of fig is not only wonderful alongside turkey, but it's also great with a cheese plate.
Cranberry, Ginger and Orange Chutney
This chunky cranberry-orange sauce is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking.
Peach, Currant and Cilantro Chutney
“The day I created this chutney, the ingredient list grew and grew because I just kept adding things,” says chef Minh Phan, who loves to improvise when creating pickles. Adjust the vinegar brine’s flavor until it tastes good, then add the fruit and continue to tweak the flavor. “The main components to play with are sweet, tart and salt. There’s really no messing up: You can always add more sugar, more salt or more vinegar. If you like a particular herb or spice more than others, just add more of it.”
Kumquat and Pineapple Chutney
Classic cranberry sauce is great--but can be one-dimensional. Make this chutney instead, or try store-bought ones.
Sweet-and-Sour Pineapple Chutney
Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.
Marcus Samuelsson's curry-laced chutney reflects India's influence on East African cooking. Honey makes the chutney slightly sweet, and sesame seeds, sprinkled over the top just before serving, add crunch.
Enjoy this easy mango chutney with Indian curry dishes, or try it with your favorite cheese and crackers.