It’s Chutney! - Andrew Haukebo

One of the stranger decisions I made in life was to attend a well-known cooking school and graduate with a degree in culinary arts. I enrolled mostly to escape a stressful job and to try something completely different. I learned a lot, but a lot of what I learned had very little to do with food.

One thing I learned about food, however, is that condiments can be life changing. While I love most condiments, it’s chutney that almost always hits the spot. Even the word "chutney" is delightful. It comes from the Sanskrit word "chatni", which means "to lick". Chutneys were originally created to preserve fruits and vegetables, and to add flavor and nutrition to bland foods. They were also used as a medicinal remedy for a variety of ailments.

Chutneys were introduced to Europe by the British during the colonial era. The British adapted chutney recipes to use local ingredients, and chutneys became popular in Britain as a condiment for curries and other dishes. The British also wildly reduced the heat of most chutneys, which is regrettable but understandable. This type of vinegary, sweet relish is the sort of chutney I am most familiar with, and I acknowledge the problems associated with colonial interpretations of Asian food.

Today, chutney is enjoyed all over the world. There are many different types of chutney, made from a variety of fruits, vegetables, and spices. Chutney can be sweet, sour, spicy, or a combination of these flavors. It is often served as a condiment with curries, but can also be used as a spread, a sauce, or a relish. A particularly savory relish can be eaten directly out of the jar.

I’m not going to cover processing chutney for extended storage. In my mind, it often contains so much sugar and vinegar that you don’t really need to do anything other than refrigerate.

Unpopular opinion: The fruits should be ripe (near the point of being too ripe) but don’t splurge on the finest ingredients here – you’re primarily going to taste vinegar, sugar, and spice.

Ingredients (USA):

2 large ripe mangoes, peeled, pitted, and diced

1 medium red onion, finely chopped

1-2 cloves of garlic, minced

1 teaspoon ginger (or galangal), grated

1/2 cup white sugar (adjust to taste)

1/2 cup brown sugar

1/2 cup apple cider vinegar

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon red pepper flakes (adjust to spice preference)

1/2 teaspoon salt (adjust to taste)

1/2 cup golden raisins or currants

1 tablespoon vegetable oil

Ingredients (Everywhere Else):

2 large ripe mangoes, peeled, pitted, and diced: approx. 500 grams

1 medium red onion, finely chopped: 150 grams

1-2 cloves of garlic, minced, approx. 5-10 grams

5 grams teaspoon ginger, grated

100 grams white sugar (adjust to taste)

100 grams brown sugar

120 ml apple cider vinegar

2.5 grams ground turmeric

2.5 grams ground cinnamon

1.25 grams ground cloves

1.25 grams ground allspice

.5 grams red pepper flakes (adjust to spice preference)

2.5 grams salt (adjust to taste): 2.5 grams

100 grams golden raisins or currants

15 ml vegetable oil

Instructions:

Prepare the Mangoes: Peel, pit, and dice the mangoes into small cubes. Set aside.

Sauté Aromatics: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it starts to soften.

Add Flavors: Add the minced garlic and grated ginger to the onions. Sauté for an additional minute until fragrant.

Spices and Vinegar: Stir in the white sugar, brown sugar, apple cider vinegar, ground turmeric, ground cinnamon, ground cloves, ground allspice, red pepper flakes, and salt. Mix well and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Add Mangoes: Add the diced mangoes to the saucepan and give everything a good stir.

Simmer: Reduce the heat to low and let the chutney simmer uncovered for about 45-60 minutes, stirring occasionally. The chutney will thicken and the mangoes will soften.

Optional Raisins: If using golden raisins or currants, add them to the chutney during the last 15 minutes of cooking. This will add a delightful texture and a touch of sweetness.

Check Consistency and Seasoning: As the chutney cooks, it will reduce and thicken. You can adjust the sugar and salt levels to your taste. If you prefer a smoother chutney, you can use a potato masher or the back of a spoon to gently break down some of the mango chunks.

Cool and Store: Once the chutney reaches your desired consistency, remove the saucepan from the heat and let the chutney cool completely. Transfer it to clean, dry glass jars and store in the refrigerator.

Serve: Mango chutney pairs well with a variety of dishes. It's great as a condiment for grilled meats, sandwiches, cheese platters, and Indian dishes like curries or samosas.

Remember that the cooking times and sugar quantities are adjustable based on your preferences.

You can use agave or honey, but don’t use a sugar alcohol or artificial sweetener. Gross!

To spice it up, consider adding red pepper flakes or Kashmiri chile powder (make sure to wash your hands after using). I tried it once with chaat masala, and it tasted weird, so don’t make that mistake. Or, try the next recipe.

Here's a recipe for spicy mango chutney that adds an extra kick of heat to the classic mango chutney. It’s also more ginger forward, because I love the ginger(s)!

Ingredients:

2 large ripe mangoes, peeled, pitted, and diced

1 medium red onion, finely chopped

2-3 cloves of garlic, minced

2 teaspoons ginger, grated

1 cup white sugar (adjust to taste)

1/2 cup apple cider vinegar

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cayenne pepper (adjust to spice preference)

1/2 teaspoon red pepper flakes (adjust to spice preference)

1/2 teaspoon salt (adjust to taste)

1 tablespoon vegetable oil

1/4 cup water

Instructions:

Prepare the Mangoes: Peel, pit, and dice the mangoes into small cubes. Set aside.

Sauté Aromatics: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it starts to soften.

Add Spices: Add the minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, ground cayenne pepper, and red pepper flakes to the onions. Sauté for an additional 1-2 minutes until the spices become fragrant.

Sugar and Vinegar: Stir in the white sugar and apple cider vinegar. Mix well and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Add Mangoes and Water: Add the diced mangoes to the saucepan and pour in the water. Give everything a good stir.

Simmer: Reduce the heat to low and let the chutney simmer uncovered for about 45-60 minutes, stirring occasionally. The chutney will thicken and the mangoes will soften.

Adjust Spice and Seasoning: Taste the chutney and adjust the level of spiciness and seasoning according to your preference. You can add more cayenne pepper or red pepper flakes for additional heat.

Cool and Store: Once the chutney reaches your desired consistency and flavor, remove the saucepan from the heat and let the chutney cool completely. Transfer it to clean, dry glass jars and store in the refrigerator.

Serve: Spicy mango chutney is a fantastic accompaniment to grilled meats, rice dishes, sandwiches, and any dish that could benefit from a fiery and tangy kick.

You are still free to experiment with the spice levels and ingredients to create a chutney that suits your taste buds.

American Apple Chutney

Ingredients:

3 apples, peeled, cored, and diced

1 medium red onion, finely chopped

2 cloves of garlic, minced

1 teaspoon ginger, grated

1/2 cup brown sugar

1/2 cup apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon red pepper flakes (adjust to spice preference)

1/2 teaspoon salt (adjust to taste)

1/2 cup raisins or dried cranberries

1 tablespoon vegetable oil

Instructions:

Prepare the Apples: Peel, core, and dice the apples into small cubes. Set aside.

Sauté Aromatics: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it starts to soften.

Add Aromatics: Add the minced garlic and grated ginger to the onions. Sauté for an additional minute until fragrant.

Sugar and Vinegar: Stir in the brown sugar and apple cider vinegar. Mix well and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Add Spices: Add the ground cinnamon, ground cloves, ground allspice, red pepper flakes, and salt to the saucepan. Stir to combine.

Add Apples and Raisins: Add the diced apples and raisins (or dried cranberries) to the saucepan. Give everything a good stir to ensure the apples are coated with the flavorful mixture.

Simmer: Reduce the heat to low and let the chutney simmer uncovered for about 30-45 minutes, stirring occasionally. The apples will soften and the chutney will thicken.

Adjust Seasoning: Taste the chutney and adjust the seasoning if needed. You can add a touch more sugar if you prefer it sweeter, or adjust the spices to your liking.

Serve: Apple chutney goes well with roasted meats, cheese platters, sandwiches, and as a topping for crackers or crostini.

Feel free to customize the chutney by adding nuts like chopped walnuts or almonds for added texture and flavor.

Tomato and Tamarind Chutney

Yields: Approximately 1 cup. Prep time: 15 minutes. Cook time: 20 minutes

Ingredients:

1 large tomato, cored and cut into large pieces

¼ of a small onion, cut into large pieces

1 fresh jalapeño chile, seeded and chopped (optional)

1 date (any variety), pitted

1 tablespoon tamarind paste

2 cloves garlic

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

1 tablespoon lime juice

1 pinch cayenne pepper (optional)

Sea salt, to taste

Instructions:

Blend the base: In a blender, combine the tomato, onion, jalapeño (if using), date, tamarind paste, and garlic. Cover and blend until smooth.

Cook the mixture: Transfer the blended mixture to a large skillet and add ½ cup water. Cover and cook over medium-low heat for about 10 minutes, or until the sauce thickens and turns red.

Toast the seeds: While the sauce is cooking, toast the mustard seeds in a small skillet over medium heat for 3 to 4 minutes, or until the seeds start to pop. Add the cumin seeds and toast for 1 minute more, or until the cumin seeds turn brown.

Combine and simmer: Add the toasted seeds to the tomato sauce. Stir in the lime juice and, if desired, cayenne pepper. Season with salt. Simmer, covered, for 10 minutes.

Cool and serve: Remove from heat and let the chutney cool. Serve at room temperature or chilled.

Storage: Transfer the chutney to an airtight container and store in the refrigerator for up to 1 week.

Tips and variations:

For a smoother chutney, strain the mixture through a fine-mesh sieve after blending.

Adjust the amount of jalapeño or cayenne pepper to control the heat level.

Add a pinch of sugar or palm sugar (jaggery) to balance the acidity of the tamarind and tomatoes.

For a richer flavor, use a nut oil instead of water when cooking the chutney.

This chutney pairs well with Indian dishes, grilled meats, or as a spread for sandwiches and wraps.

Finally…

Pear and Ginger Chutney

This unusual chutney pairs the sweetness of pears with the zing of ginger, making it a perfect accompaniment to roasted meats, cheeses, or a simple toast.

Yields: About 4 cups. Prep time: 20 minutes Cook time: 45-60 minutes.

Ingredients:

6 ripe pears, peeled, cored, and quartered

1 large onion, chopped

2 tablespoons grated ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon cayenne pepper

1 cup apple cider vinegar

1 cup granulated sugar

1/2 cup packed brown sugar

Instructions:

Combine Ingredients: In a large saucepan, combine the pears, onion, ginger, cinnamon, cloves, and cayenne pepper.

Add Liquids and Sugars: Stir in the apple cider vinegar, granulated sugar, and brown sugar.

Simmer and Reduce: Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 45-60 minutes, or until the chutney has thickened and the pears are soft. Stir occasionally to prevent sticking.

Cool and Store: Let the chutney cool completely before transferring it to sterilized jars. Seal tightly and store in a cool, dark place.

Tips:

For a spicier chutney, increase the amount of cayenne pepper.

To add a touch of sweetness, you can add a teaspoon of honey or maple syrup.

This chutney can be enjoyed immediately or aged for a deeper flavor.