Chutney, a fresh or pickled sauce of Indian origin, typically combines sweet and sour ingredients. It's often prepared with fruit pickled in mustard oil or cider vinegar, and eaten with sharp cheese or cold cuts. We love spreading ginger-peach chutney on a simple grilled-cheese sandwich, or spooning it over pork chops. Turning peaches into sweet-and-spicy chutney is a great way to preserve end-of-summer leftovers for year-round enjoyment. One of our favorite riffs on chutney is this colorful appetizer, which combines bacon, onion, fennel and apple with lemon juice and fresh herbs for a bruschetta-like topping that's also delicious on crackers or toast. Get more chutney recipes from Food & Wine's guide.

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Mint Chutney
The bright, herbal flavors of this chutney are the perfect counterpoint to grilled meats of any kind. Chef Chintan Pandya of New York City's popular Dhamaka and Semma restaurants, among others, serves this chutney alongside lamb and chicken kebabs. It can also be used as a topping for burgers or sandwiches, or as a dip for vegetables.
Tropical Fruit Chutney
Rating: Unrated 3483
Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. The chutney is made with a mix of fresh mango, papaya and pineapple, and it's deliciously sweet and delicately spicy. More Caribbean Recipes
Peach Chutney
Rating: Unrated 420
Grace Parisi's gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing the pits easier, look for freestone peaches, rather than clingstone. More Fruit Recipes