A great accompaniment for curries, roasts and in sandwiches, there are many great chutney recipes like green mango chutney or tomato chutney and relish.
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.
This is a flavoursome chutney that along with zucchinis uses capsicum, garlic and ginger. A little chilli is also added to spice things up.
This is a frugal use of extra chillies. It is a wonderful chutney that can store for up to a year. Warning: the longer you keep it the hotter it gets.
Fresh mint is marinated in distilled malt vinegar for 2 hours with minced onion, caster sugar and a pinch of cayenne pepper. Great over BBQ lamb.
Chutney is the ideal accompaniment to roasted meats or curries but have you ever tried cherry? It is deliciously aromatic.
Apple and tomato combine well with the onion, sultanas and curry flavours in this recipe to make great chutney for bread and cheese, or even some corned beef.
Can't have ploughman's lunch without chutney! This version based on peaches, apples and tomatoes is sweet and fragrant. Also good with rice and curry.
Lilly Pillies are trees native to Australia and south-east Asia and are extremely popular in Australian gardens, particularly for hedges or topiary. They produce edible red berries which, although not very tasty by themselves, can be made into a delicious spiced chutney.
I have seen this served as both a bacon chutney and a bacon jam but really it is neither. Having said that, any true bacon fan MUST try this recipe! Serve on top of steak, in burgers or eat with a spoon as a decadent treat.
Beetroot is not for everyone but this recipe might change a few minds! I like to serve it with lamb burgers and garlic aioli.