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Chutney Recipes and Cooking Tips

Non-reactive pots are necessary to make chutney

By Peggy Trowbridge Filippone, About.com

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Chutney tips and hints

  • Most common chutney spices: ginger, cinnamon, cloves, nutmeg, allspice, cardamom.
  • Most common chutney fruits: raisin, mango, tamarind, citrus fruit, apricot, peach.
  • Most common herbs: coriander, mint.
  • Most chutneys will contain some onion and many also include garlic.
  • Mix chutney with cream cheese, sour cream or creme fraiche for cracker spread or fruit dip.
  • Mix chutney with a bit of olive oil and use it as a quick marinade or glaze for meats.
  • Keep in mind that the sugar in chutney will carmelize. Add the final glaze when the meat is nearly done to avoid charring and flare-ups on the grill.
  • When using a chutney mixture as a marinade, be sure to boil it again and cool before using it as a glaze.
  • Mix with homemade or packaged mayonnaise for accenting cold meats or poultry.
  • Most chutneys will last weeks in the refrigerator due to the acid/vinegar content. If you wish to preserve them, be sure to use recommended instructions for canning in a water bath, usually 10 minutes in sterlized jars.
  • Use non-reactive pots when making chutneys. The acid in the mixtures will react to iron, copper and brass causing discoloration and pitting to the pot and imparting a metallic taste to the chutney.
  • Wooden spoons or plastic utensils are recommended for the same reasons as non-reactive pots.

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