Chutney is an Indian condiment made from fruits or vegetables with vinegar and spices. The consistency of the chutney should be uniform. For a brighter taste, before using the chutney, you should let it brew for at least 1 month so that the vegetables and fruits are saturated with each other’s taste, but if desired, the seasoning can be served almost immediately after preparation. Preparation of chutney can be divided into several main stages:

1. Cut vegetables or fruits into pieces or grind in a food processor or blender.
2. Boil the pieces in a deep bowl over low heat, adding some vinegar. Cook until vegetables or fruits become soft. Add the remaining vinegar and spices and cook over low heat, stirring frequently, until the chutney thickens and turns golden brown;
3. Remove the chutney bowl from the heat. Mix well and pour the hot chutney into prepared jars and cover with lids.

Chutney

There are 50 recipes in the "Chutney" section

Meat with persimmon and cranberry sauce

Persimmon and cranberry sauce is served with meat both hot and cold. When cold, the sauce resembles a spicy chutney and can be stored in the refrigerator for 1-2 days. If desired, the pork neck can be replaced with lamb in this recipe. It turns out delicious too. ...

Chutney sauce is the general name for more than twenty sauce recipes from traditional cuisine of ancient India. The national flavor of filigree patterns has completely integrated into the culinary preferences of the people.

Chutney is bright and refined, the history of its recipe goes back more than one millennium. Presumably, the spread of Chutney around the world began with the conquests of Alexander the Great, continued during the colonial past of India and has reached the present day (thanks to numerous tourists and simply admirers of Indian culture around the globe).

Features of Chutney

Chutney is a favorite product in its native country. Every self-respecting housewife knows how to cook it since childhood. Chutney accompanies any celebrations and feasts, everyday lunches and dinners. Due to its originality and accessibility, the popularity of the sauce is growing every day. Let's get to know him better:

• the sauce cannot be considered a separate dish, so it is used as an addition to side dishes of rice, baked vegetables, meat or fish;
• Chutney sauce is made from both raw and thermally processed vegetables and fruits;
• the originality of Chutney is directly dependent on the combination of seemingly incompatible tastes and the use of a large number of aromatic seasonings and spices;
• You can achieve the true taste of Chutney only after it has been “infused” for at least a week (sometimes a month), although it is extremely appetizing and freshly prepared;
• in Chutney, sweets are often combined with sour, salty or spicy, and to achieve unique taste sensations, fruits or berries are used together with vegetables and herbs;
• using the features in the technology of preparing Chutney, you can stock up on it for future use, which is quite convenient for our summer residents;
• Chutney can appear as a puree or as small pieces in a viscous sauce.

The variety of types of Chutney depends on the choice of ingredients as well as the spices used. The most popular sauces:

• apple;
• cherry;
• pear;
• pineapple;
• plum;
• mango;
• coconut;
• pumpkin;
• onion;
• squash;
• tomato;
• cucumber;
• mint.

Indian Chutney sauce can combine fruits, vegetables, and certain seasonings:

• cloves;
• nutmeg;
• dry ground black or red hot pepper;
• ginger;
• curry;
• cinnamon;
• cumin;
• garlic;
• mustard seeds;
• Bay leaf;
• rosemary.

How to make Chutney

There are several key rules for making sauce that a novice cook needs to know.

Boiled version:

• prepared berries, fruits or vegetables, and sometimes all together, are crushed and gradually introduced into the cooking process;
• salt (sugar) and add spices towards the end of cooking;
• The hot chutney is distributed into jars and allowed to cool (infuse).

Fresh Chutney:

• the ingredients are pureed using a blender;
• spices and seasonings are also sent there;
• served chilled.

Important! The chutney should have a thick, smooth consistency.

In the classic version, even a beginner who knows nothing about cooking can prepare the sauce. The main thing is to be patient (it will take a long time to cook) and strictly follow the recipe.

Indian chutney

We will need:

• 1 kg - red ripe tomatoes (salad varieties are possible);
• 1 kg - green apples (we have Antonovka);
• 100 gr. - onions;
• 150 gr. - light raisins;
• 2 cloves of garlic (in summer it is better to use the spring variety, as it is more aromatic and less hot);
• 500 ml - clean water;
• 200 ml - vinegar (apple vinegar is more suitable);
• 1 tbsp. - mustard seeds;
• 2.5 tbsp. - curry;
• 1 tsp - hot pepper;
• 2/3 cup - sugar;
• 2 tbsp. - salt.

Cooking method:

• At the very beginning, we will make a napkin from gauze 20:20 cm, placing mustard in the middle, tie it tightly in the shape of a bag. In this form it will cook in the sauce.
• Tomatoes need to be peeled. To do this, cut each tomato with a cross at the tip and lower it into boiling water in a separate container for a few seconds. Remove the seeds and cut the fruits into small pieces.
• Peel the washed apples, remove the cores and seeds and chop them into small cubes or slices. Place it in a deep stainless pan or basin, pour in water, put it on low heat and cook from the moment it boils for about half an hour.
• Combine apples with tomatoes and put a knot of mustard on them. Stir and cook for another ten to fifteen minutes.
• Peel the onions and garlic, chop them finely, and pour them into the pan.
• After a few minutes (5-7), add the remaining ingredients (washed raisins, vinegar, curry, pepper, sugar and salt).
• Boil the sauce over low heat until pureed. Cook, stirring occasionally, avoiding burning for about two hours. We will throw away the gauze bag as unnecessary.
• Place the chutney in clean, dry jars and close tightly (roll up). Let it cool and store it like any other preserved food.

The sauce is sour-sweet-spicy and fragrant. Serve Chutney with any non-spicy dishes, such as boiled potatoes or rice, fish or meat.

Tomato Chutney

This sauce is based on ripe tomatoes or tomato paste. We recommend making it from homemade, organic tomatoes.

• fresh tomatoes - 6-8 fruits (depending on their size);
• butter - 1/4 pack (fat content not less than 72.5%);
• water - 100 milliliters;
• mustard (seeds) - 1 tablespoon;
• curry - 4 teaspoons;
• bay leaf - 1 large or 2 small leaves;
• ground black pepper – 1/2 teaspoon;
• cloves - 4-5 pieces;
• dried garlic - 2 teaspoons;
• cinnamon - on the tip of a knife;
• ground coriander - 3 teaspoons;
• dry ground ginger - 1 teaspoon;
• sugar - 1/2 cup;
• salt - to taste.

• First of all, prepare the tomatoes: blanch, remove the skin and seeds, and grind in a blender.
• Melt the butter in a nonstick skillet or frying pan over medium heat. Lay out the mustard (when heated, it will begin to crackle (burst), so don’t forget about the lid). This will take about one minute.
• Stirring vigorously, fry the remaining spices for another 1 minute.
• Add tomatoes, water, sugar and salt to the semi-finished Chutney. Reduce the gas, then cook the sauce (without covering) for the next five minutes. If the Chutney is watery, boil longer.
• Take out the cinnamon and bay leaves. Pour the sauce into a clean bowl and let cool.

If you decide to use tomato paste rather than tomatoes

• a full glass of tomato paste;
• 2/3 liter of water;
• other ingredients as listed above.

As you can see, you can prepare this sauce very quickly. Eat it with pasta, dumplings, seafood, sausages, and shish kebab. It will be appropriate almost anywhere where tomato sauce is provided.

Orange Chutney

Orange sauce with a pleasant citrus aroma is ideal for cereal dishes or pancakes.

Let's stock up:

• 3-4 oranges;
• 2 sweet apples;
• juice of 1 lemon or vinegar - 75 ml;
• 1 glass of sugar;
• 1 glass of water;
• 4-5 cloves;
• 2 tsp ground cinnamon;
• 1 tsp dry ginger;
• 2 cloves of garlic.

• Wash and peel the oranges and apples. Let's cut them into cubes.
• Let's cook the fruit, adding water and ginger under the lid for about twenty minutes. Make the fire small.
• Then add sugar and spices except garlic and lemon juice. Don't forget to stir.
• Cook for another thirty minutes, add lemon juice and pressed garlic.
• Boil for 5 minutes and remove from heat. Remove the cloves and let it brew.

Cucumber chutney

We will make cucumber sauce without cooking. It turns out refreshing, light and aromatic. The most delicious Chutney sauce will come from small cucumbers (gherkins).

Let's buy:

• young cucumbers - 300 grams;
• onion - turnip - 1 medium head;
• garlic - 3 cloves;
• dill and mint - 2 sprigs each;
• refined vegetable oil - 2 tbsp;
• French mustard - 2 tsp;
• natural honey - 1 tbsp;
• alcohol vinegar 9% - 2 tbsp;
• salt, pepper - to taste.

Making the sauce:

• We wash the cucumbers and herbs with warm water, peel the garlic and onions.
• Chop the cucumbers into smaller pieces and put them in a liter glass jar. We also send finely chopped onions, dill, mint, garlic pulp and salt here.
• Close the jar with a nylon lid and shake it thoroughly. Let stand for 25-30 minutes.
• After this time, pour the contents of the jar into the blender bowl and add all the other ingredients. Beat at high speed.
• The mass should be homogeneous, so grind the vegetables again if necessary.

Place in a gravy boat. Serve the Chutney chilled.

Indian chutney sauce - how to prepare and what to serve with

Indian chutney sauce so harmoniously complements the taste of many oriental dishes and adds new notes to familiar food that once you try it, it’s hard to resist the desire to prepare this sauce in your home kitchen. Traditional recipes do not even require adaptation to our products - the sauces are so easy to prepare and varied in composition that, if desired, you can always choose a recipe that suits the occasion and mood. It is not surprising that chutneys are becoming increasingly popular all over the world, and are already seriously competing with American ketchup and Chinese sweet and sour sauce.

What is chutney

The famous chutney sauce is a fruit or vegetable condiment that can be made from any vegetable or fruit. According to Indian chefs, a real chutney should be both spicy and sweet - so spicy that you can barely eat it, and so sweet that it is impossible to tear yourself away from the chutney. There are countless recipes for chutney, and the taste can actually be different - from hot-hot to spicy-piquant. Chutney differs from ketchup and other well-known sauces not only in taste, but also in consistency - the sauce may contain pieces of vegetables or fruits that are harmoniously combined with the base and seasonings. The thickness of chutney also varies - from liquid sauce to thick jam, the consistency is homogeneous or with pieces of the main ingredients. Any chutney sauce always contains a little acid - it can be lemon juice, fruit vinegar, or vegetables or fruits with a sour taste, and then the taste varies depending on the purpose of the chutney. Spicy chutney is served with neutral-tasting products (rice, potatoes, etc.), sweet and sour chutney is usually served with grilled meat, and sweet sauces are used as a seasoning for seafood and fish. All chutneys have an unusual taste, and it makes no sense to compare them with each other or with any other sauce, because if you are not yet familiar with Indian chutney, it is better to prepare it once, especially since it is not at all difficult to do.

Rules for making chutney

There are general rules for preparing chutney that apply to any chosen recipe and consist of several points:

• If chutney is cooked over a fire (with heat treatment), then the taste of such a sauce must be hot and spicy. Fresh sauces (not boiled) can have a sweetish taste, very spicy, or with a delicate, slightly spicy taste.
• Vegetables or fruits are cut into small slices or chopped using a blender or food processor.
• If boiled chutney is being prepared, then pieces of vegetables or fruits are boiled in a deep bowl over very low heat until soft, periodically adding a little vinegar (if specified in the recipe). At the very end of cooking, add the necessary spices and seasonings, the rest of the vinegar and, with constant stirring, boil the chutney until thickened.
• After the sauce is removed from the heat, either beat it with a blender until smooth, or leave it with pieces of vegetables and immediately, hot, put it into jars.
• Raw chutney is prepared by beating the ingredients with a blender or mixer until smooth and then adding pieces of vegetables and fruits or leaving the sauce uniform in consistency.

In order for the taste of boiled chutney to fully manifest itself, it is better to let it brew for a week - then all the ingredients and flavors are mixed, vegetables, fruits and seasonings give off their aroma and the chutney turns out to be unusually rich and bright. But most often the sauce is eaten immediately after preparation; it can be served either cold or hot. The taste, by the way, is very different, and if you are preparing chutney for the first time and decide to serve the sauce hot, then set aside a little to try when it cools down - this will make it easier to decide which form of sauce you like best.

The combination of ingredients in chutney can be very different, and do not be surprised if, along with persimmons, dates, carrots, plums, pineapple, tomatoes or gooseberries, the recipe contains ginger, hot chili peppers, garlic, onions, sugar, and mustard seeds. This is where the unusualness of chutney and the skill of Indian culinary specialists are demonstrated - in the ability to combine seemingly incompatible products and tastes.

In India, not a single feast, not a single holiday or wedding, not a single everyday meal is complete without chutney. Fresh raw sauce is prepared every day. Boiled chutney, which in India is customary to prepare with all the subtleties, is a symbol of the holiday; it is cooked for weddings, banquets, and anniversaries. It is customary to serve any chutney in India not as a universal seasoning like ketchup, but as the main sauce for a specific dish to add color, taste, and aroma. That is why there are so many recipes that, thanks to Indian chefs, become famous far beyond India.

Tomato chutney recipe

It looks like ketchup, but tastes much better. The list of ingredients includes astefida (garlic seasoning, which intensifies the taste when heated), if you don’t have it, you can replace it with regular garlic.

Ingredients

• Eight ripe tomatoes
• 2 tbsp. spoons of ghee
• 4 tbsp. spoons of water
• 2-3 hot peppers (finely chopped)
• 2 teaspoons mustard seeds
• Cinnamon stick (5 cm)
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 tbsp. spoon grated ginger root
• 5 cloves
• 2 bay leaves
• A pinch of astefida
• teaspoon salt
• Four tablespoons of sugar

Pour boiling water over the tomatoes, remove the skin, chop the pulp and pour in water. Heat ghee in a saucepan and add mustard seeds. Be sure to cover with a lid, and as soon as the seeds stop crackling, add the rest of the spices (except astefida) and fry for one minute. Add tomatoes, salt, astefida, cook for half an hour over low heat without a lid. As the sauce thickens, stir frequently until the liquid has almost completely evaporated. Without stopping stirring, add sugar, increase heat and vigorously stir the sauce for another five minutes. Then take out the cloves, bay leaves, and cinnamon. The sauce should be very thick at the end of cooking, similar to thick tomato sauce. Tomato chutney goes well with almost all dishes and snacks.

If you are not used to hot seasonings, then limit yourself to one spoon of sauce or add less pepper. But it is better to take enough pepper - the chutney should be scalding hot.

Chutney sauce is a great opportunity to diversify your home diet as much as possible and surprise your household with an unusual and delicious seasoning for various dishes. We offer you a variety of options for preparing this supplement. Presented are both classic cooking options from apples and tomatoes, as well as more rare ones with the addition of peppers, zucchini, plums and other types of vegetables. We hope that you will like the Indian seasoning chutney sauce and will become a regular guest in your kitchen.

Apple Apple Chutney Recipe

The same apple chutney recipe can be used to make pear sauce. Try apple chutney with cheese or cold pork. Or you could put apple chutney on a ham sandwich.

To make 5 cans of 400 g each

• 2 kg apples
• 750 g onion
• 1 liter malt vinegar
• 500 g seedless raisins
• 1 kg soft brown sugar
• 2 teaspoons fresh chopped ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon mustard powder
• 2 teaspoons salt

Place peeled and cored apples, cut into pieces, and peeled and chopped onions into a saucepan with vinegar. Boil for an hour, then add the remaining ingredients and cook over very low heat, stirring constantly, until all the sugar has melted.

Bring to a boil again and cook for 30 minutes, stirring occasionally. Pour into jars.

Tomato chutney recipe

A delicious tomato chutney sauce that is ideal for using up excess tomatoes from grown tomatoes. We offer a recipe for tomato chutney, which has a rich taste and great aroma.

To make 6 cans of 400 g each

• 2.4 kg tomatoes
• 250 g red onion
• 300 ml malt vinegar
• 1 tbsp. spoon of salt
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 350 g sugar

Place peeled and chopped tomatoes and finely chopped onion in a saucepan with half the vinegar. Boil for 20 minutes until soft.

Add salt, paprika, cayenne pepper and remaining vinegar. Simmer over low heat for 45 minutes until the mixture thickens.

Add sugar and stir over very low heat until the sugar is completely dissolved.

Bring to the boil again and cook the sauce for 45 minutes until it is very thick. Divide into jars.

Some more chutney sauce recipes

Further on this page you will find several more recipes for chutney sauce, which can include a variety of ingredients. Choose a suitable chutney sauce recipe for yourself and use it as an Indian seasoning for home cooking.

Green tomato chutney

If you have some tomatoes that haven't ripened yet, this is a great way to use them. This sauce is quick and easy to prepare, and its taste is excellent.

• 1.5 kg green tomatoes
• 2 cooking apples
• 450 g onion
• 2 cloves garlic
• 2 tbsp. spoons of spices for marinade
• 500 ml white malt vinegar
• 1 tbsp. spoon of salt
• 400 g sugar

Chop the tomatoes, peel and chop the apples, onion and garlic. Place the spices for the marinade in a gauze bag.

Place all ingredients except sugar in a canning pan. Cook for about an hour until all the contents are soft and smooth.

Add sugar and stir over low heat until sugar dissolves.

Bring to the boil again and cook for 45 minutes to thicken the sauce. Take out the gauze bag with spices. Divide into jars.

Plum chutney

The delicious rich taste of this sauce goes well with cold meats and cheese.

To make approximately 5 cans of 400 g each

• 1.5 kg plums 750 g onions
• 4 cloves garlic
• 150 g raisins
• 1 liter red wine vinegar
• 750 g soft dark brown sugar
• 1 orange
• 2 cinnamon sticks
• 1 teaspoon chopped rosemary
• 1 teaspoon salt

Cut the plums in half and remove the pits, place them in a canning pan along with finely chopped onion and garlic, raisins and vinegar. Bring to a boil and cook for 30 minutes.

Add sugar and stir over low heat until the sugar is completely dissolved. Add orange juice and grated orange zest, cinnamon, rosemary and salt. Mix well. Simmer over low heat for an hour or longer until the chutney is thick like thick jam.

Take out the cinnamon sticks. Divide into jars.

Sweet Pepper Chutney

A beautiful red sauce with a slight heat. If you prefer a milder taste, omit the chili pepper.

To make 6 cans of 150 g each

• 6 sweet red peppers
• 400 g red onion
• 3 fresh chili peppers
• 400 g tomatoes
• 1/2 tbsp. spoons of sweet paprika
• 1/2 tbsp. spoons of salt
• 2 teaspoons black pepper
• 1 teaspoon mustard powder
• 300 ml red wine vinegar
• 200 g sugar

Place chopped peppers, finely chopped onions and chilies, and peeled and chopped tomatoes in a canning pot along with all other ingredients except sugar. Boil for 45 minutes until soft.

Add sugar, stir over low heat until it dissolves, and then cook for another 30 minutes until almost all the liquid has evaporated. Divide into jars.

Zucchini chutney

• 1.5 kg zucchini
• 500 g onion
• 500 g tomatoes
• 100 g raisins
• 600 ml white vinegar
• 2 teaspoons spice mixture
• 2 teaspoons ground ginger
• 1 teaspoon ground dried chili pepper
• 1 teaspoon mustard powder
• 1 tbsp. spoon of salt
• 2 teaspoons black pepper
• 600 g soft light brown sugar

Place peeled and chopped seedless zucchini, chopped onion, tomatoes, raisins and vinegar into the pan. Bring to a boil and simmer for 30 minutes until everything is tender.

Add spices, salt and black pepper, continue cooking for another 15 minutes, then add sugar, reduce heat to low and stir until completely dissolved. Increase the heat slightly and cook for another 20 minutes until the sauce thickens and most of the liquid has evaporated. Divide into jars.

Rhubarb chutney

Let this sauce steep for several months. When it's ready, you'll enjoy eating it with ham, cheese, chicken and pork.

To make approximately 6 cans of 150 g each

• 1.5 kg rhubarb
• 500 g onion
• 2 cooking apples
• 5 cloves garlic
• 1 tbsp. spoon fresh chopped ginger
• 1.5 l white vinegar
• 900 g soft brown sugar
• 500 g raisins
• 1 tbsp. spoon of salt
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon

Place chopped rhubarb, chopped onion, peeled and chopped apples, garlic and ginger into a canning pot with vinegar already in it. Bring to a boil and cook for 30 minutes.

Add the remaining ingredients and stir over low heat until the sugar is completely dissolved. Increase the heat slightly and simmer for another hour, stirring occasionally, until the sauce thickens. Divide into jars.

Sweet Corn Relish

Delicious sweet corn relish sauce can be stored for up to 3 months.

To make approximately 6 cans of 150 g each

• 1 kg sweet corn kernels
• 400 g onion
• 1 green sweet pepper
• 1 red sweet pepper
• 3 mild chili peppers
• 1 teaspoon each salt and black pepper
• 500 ml cider vinegar
• 225 g sugar
• 1 teaspoon cornstarch
• 1 teaspoon mustard powder
• 1 teaspoon turmeric

Boil sweet corn for 3 minutes, drain.

Chutney sauce is borrowed from Indian cuisine. This seasoning, in appearance, consistency and often taste, resembles jam, looks very appetizing and beautiful. But it is not served with desserts, but with hot and cold dishes of meat, fish, vegetables and grains.

Chutney can be made from anything, combining fruits, vegetables and a variety of spices. But in order to get a truly successful combination of contrasting flavors and aromas, you need to adhere to certain cooking rules and have certain culinary skills and knowledge.

Onion chutney is one of the simplest versions of this exotic sauce. The recipe includes available ingredients, even a novice cook can handle it. But the result will exceed all expectations; onion chutney will appeal to both gourmets and those who are accustomed to traditional Russian cuisine without any frills.

The onion version recipe exists in two versions: with and without heat treatment. In the first case, the finished sauce has a sweetish-spicy taste; in order for it to fully develop, the chutney must steep for one month. It can be prepared in advance for the winter. Pickled onion chutney is hotter and sour and can be stored in a sealed container in the refrigerator for two to three weeks.

Recipe one - hot chutney

• Onions – 6-8 pieces, depending on the size;
• Zira – 2 teaspoons;
• Mustard seeds – 1 teaspoon;
• Ground hot red pepper – 1 teaspoon;
• Fresh or dried chili pepper – 1 pod;
• Lemon juice - a quarter glass;
• Granulated sugar - a quarter cup;
• Salt – teaspoon;
• Vegetable oil – 2-3 tablespoons.

1. Peel the onion, cut into halves, then into half rings. Grind the chili pepper.
2. Heat oil in a frying pan. Add mustard seeds and cumin and fry for 1-2 minutes.
3. Add the onion and cook, stirring, until the onion is soft and golden.
4. Sprinkle with ground red pepper, add salt, sugar and lemon juice, stir.
5. Cook for 5-10 minutes, stirring until the sauce reduces to the desired thickness.

The chutney, while still hot, is placed in sterilized jars, tightly closed and left for a day at room temperature until completely cooled. What makes this recipe tricky is that it’s important to cut the onion into even slices so that it cooks evenly.

However, it cannot be extinguished. The onion should become soft, but not spread out and turn into an incomprehensible substance. You cannot change the order of adding spices, otherwise they will not reveal their aroma.

Recipe two – pickled chutney

• Onions – 6-8 pieces;
• Lemon – 3-4 pieces;
• Red hot pepper – 2 teaspoons;
• Indian cumin – 2-3 teaspoons;
• Salt and sugar to taste.

1. Peel the onion and cut into thin half rings.
2. Place the onions in an enamel or glass cup, sprinkle with spices and let steep for 10 minutes.
3. Mix the onion with spices and mash well with your hands.
4. Remove the zest from the lemons using a fine grater and squeeze out the juice.
5. Add the zest and juice of the lemons to the onion mixture and stir again.
6. Leave for at least 3 hours, stirring occasionally so that the onion is evenly coated with lemon juice all the time.

This sauce can be served immediately after preparation. If you want to make the sauce spicier, add half a chopped fresh chili pepper.

Helpful Information: Almost every chutney recipe contains onions. You can take the first or second basic recipe, diversify it by adding pureed plums, apples, rhubarb, tomatoes, mango, pumpkin, grated ginger, coconut, carrots, chopped herbs, garlic, cinnamon, coriander, and thus get new and new fantastic tastes.

What to serve with chutney

So, what do you eat chutney with? If we talk about onion cheese chutney, then this is an excellent alternative to pickled onions, which many people love with hot, smoky kebab. It is also good with grilled sausages; you can cook hamburgers, shawarma, and hot dogs with it. In any case, such a seasoning will not hurt in the refrigerator.

Hot or boiled chutney with onions and spices is more suitable for oven roast - pork, roast beef, lamb, turkey, duck, chicken. This sauce perfectly emphasizes the taste of fried liver. You can serve it with fish, but this is not for everyone. Vegetarians can undoubtedly season any pilaf and risotto with vegetables with it.

And this chutney is also very good with homemade soft cheese. By the way, some people like this sauce so much that they eat it straight from the jar with a spoon or spread an impressive layer of it on crispy white bread. Bon appetit!