Chutney Recipes

Make your own chutney

Delicious chutney is not only a wonderful match for cheese, but also an absolutely delightful souvenir for the next garden party or for a gourmet friend. Once you`ve made your own chutney, you`ll never want to buy it again. Therefore, we reveal how to make chutney yourself.

Mango-Chili-Chutney:

Ingredients:
2 onions
3 cloves of garlic
2 aji chillies
2 mangoes
150 ml white wine vinegar
200 g sugar
1 tsp ginger
½ tsp cumin
1 pr coriander
1 pr curry
Salt and pepper

Wash and peel the mango and cut into small pieces. Peel the garlic cloves and then chop finely. Also wash the aji chillies, remove the stalk and cut into small, thin rings. Peel the ginger and chop finely with a chopping knife.
Peel and finely chop the onions and fry them in a large pot in a little fat together with the garlic until they turn a light brown. Then add the mango, ginger and chillies and bring to the boil.

After about 5 minutes, pour in the vinegar, add all the spices and the sugar and simmer over a medium heat for about 30-40 minutes, seasoning to taste or adding vinegar or water if too much liquid is lost.
Pour into sterilised jars while still hot and boil down again to lengthen the preservation time.

Cranberry-cherry chutney

Ingredients:
250 g onions
300 g cranberries
200 g sour cherries
150 m balsamic vinegar
Salt & pepper
1 tsp Rash el Hanout (spice)
1 tsp chilli powder
1 tsp rosemary
70 g brown sugar
a little lemon juice

Remove the sour cherries from the jar and drain, finely chop the cranberries and mix with the cherries, set aside. Then peel the onion and chop it into small pieces and fry them in a little fat together with the garlic until they turn a light brown. Then add the cranberries and the sour cherries and bring to the boil.

After about 5 minutes, pour in the vinegar, add all the spices and the sugar and simmer over a medium heat for about 60 minutes, seasoning to taste or adding vinegar or water if too much liquid is lost.
Pour into sterilised jars while still hot and boil down again to lengthen the preservation time.

Tomato-Grape-Chutney:

Ingredients:
250 g red onions
500 g tomatoes
200 g seedless red grapes
1 chilli pepper
1 clove of garlic
1 tsp Al Arrabiata spice
150 g brown sugar
100 ml apple vinegar
1 tsp sweet paprika powder

Wash the tomatoes, remove the stalk and cut into quarters. Also wash and halve the grapes. Then cut the chilli pepper into small, very thin rings.
Fry the onions in a large saucepan in a little fat until they turn a light brown. Then add the tomatoes, grapes and chilli and bring to the boil.

After about 5 minutes, pour in the vinegar, add all the spices and the sugar and simmer over a medium heat for about 1-2 hours, seasoning to taste or adding vinegar or water if too much liquid is lost.

Pour into sterilised jars while still hot and boil down again to lengthen the storage life.