Beetroot chutney
Recipe by:
Alimay
This is an easy, yet tasty recipe which I love to put lamb burgers along with a nice garlic aioli and cheese. The chutney also adds a lot of visual appeal with its vibrant colour adding that little bit of extra impact to your dish.
Quick Spiced Fruit Relish
Recipe by:
sal
This chutney or relish is quick and easy as it uses cranberry sauce from a jar. It's a blend of spiced apple, cranberry, apricots and raisins and is delicious. It does taste better after it has chilled for at least 3 hours.
Apple Cranberry Relish
Recipe by:
Karen Dunn
This relish has a great flavour, especially with the addition of celery. It goes well on leftover turkey in a sandwich on Boxing Day. Chopped nuts can be added if desired.
Apricot and Cranberry Chutney
Recipe by:
Sher
A lovely recipe that my mother-in-law gave me. We have enjoyed it as an alternative to traditional cranberry sauce.
Best Cranberry Chutney
Recipe by:
CHRISTYJ
Delightfully fragrant and spicy cranberry chutney. It's a nice departure from a traditional cranberry sauce.
No-Cook Mint Chutney
Recipe by:
sal
This aromatic no-cook chutney is a wonderful condiment for meats, especially lamb.
Coriander Chutney
Recipe by:
Rani
This is a very tasty Indian chutney, prepared in moments in the blender. Lemon juice, coriander, green chilli, peanuts and ginger. Serve as a condiment with pappadums.
Tamarind and date chutney
Recipe by:
Rani
This Indian sweet and sour chutney is excellent served with any Indian dish or with simple rice and beans. Tamarind extract, which lends the sour flavour, can be bought at Asian shops and in some supermarkets.
Indian Tomato Chutney
Recipe by:
SEIRRAC
This is an Indian red tomato chutney - Tamatar Chatni -which has heaps of flavour. The lengthy time to make this is due to the fact that it should stand and cool for a long while before it is served. It's a good idea to make this a day or two in advance.
Microwave Tomato Chutney
Recipe by:
RADHIKA GHATAGE
This a microwave recipe that's ready in little more than 5 minutes that includes fenugreek, chillies and garlic.
Tomato and Peach Chutney
Recipe by:
Lucy Danylewich
A sweet and fragrant chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
Mango and Sultana Chutney
Recipe by:
Shirley Crowley
An excellent chutney for pork or lamb. Mangoes are simmered with sultanas, ginger, onion, garlic and lots of spices. Makes plenty, so be prepared with sterilised jars. Makes great presents as well.
Red Capsicum Relish
Recipe by:
CINDYLEE65
Spread cream cheese on your favourite dried biscuits and top with this chunky relish for a tasty party nibble.
Kokub's Green Mango Chutney from Pakistan
Recipe by:
PREGOCOOK
We live in Saudi Arabia and my neighbor, Kokub who is from Pakistan makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!
Choko Chutney
Recipe by:
Lynn Cole
This appetising chutney improves with keeping and is a good way to use unripe or misshapen vegetables from your garden. Always put the date the chutney was made on the label.
Date, apricot & walnut chutney
Recipe by:
Lynn Cole
Every larder should stock a selection of sweet chutneys like this one! For the ingredients, use fruits that are perfect or only slightly blemished. Note: This recipe takes two days to make.
Green Tomato Chutney
Recipe by:
Lynn Cole
These appetising chutneys improve with keeping and are a good way to use unripe or misshapen vegetables from your garden. Always put the date the chutney was made on the label.
Indian-style mango chutney
Recipe by:
Lynn Cole
This sweet and tangy chutney combines fresh mangoes, apples, and sultanas with chopped onion and red chilli.
Lemon chutney
Recipe by:
Lynn Cole
This lively sweet-sour chutney takes two days to make, but it's worth every minute!
Marrow & Tomato Chutney
Recipe by:
Lynn Cole
These appetising chutneys improve with keeping and are a good way to use unripe or misshapen vegetables from your garden. Always put the date the chutney was made on the label.