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   ![The Best Chutneys To Make At Home](https://media.sheerluxe.com/AZS_BIBRM1TdqIwFh5rHzHMgxT0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2020%2F11%2Fnew-chutney-recipes.jpg?itok=ZW7PhZq2)

  

 

 



 

 

[Recipes](/life/food/recipes)

 /  30 November 2020  

#  The Best Chutneys To Make At Home  


Making chutney is the perfect indoor, cold weather activity. Almost obligatory served with a cheese or charcuterie board, and charming as a festive gift for friends and family, here food writer and SL contributor Chloe Scott-Moncrieff shares four of her favourite recipes.  


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**COOK’S TIP:** Remember to sterilise all jars in advance. To do so, start by preheating the oven to 160°C. Wash the jars and lids in hot soapy water, before placing the vessels in the oven for five minutes and making sure the tops are left to soak in extremely hot water for a minute or two.

 

 

 

##  Apple, Fennel &amp; Chilli Chutney 

 

Serves

 3-4 jars 

 



Difficulty

 Intermediate 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    5 apples, cored and finely chopped  

   2 fennel bulbs, finely chopped  

   1 red onion, finely chopped  

   1 knob of ginger, peeled and finely chopped  

   1 red chilli, finely chopped  

   125g of golden granulated sugar  

   1 tsp of salt  

   200ml of cider vinegar  

   1 tsp fennel seeds (optional)  

   Zest of 2 oranges (optional)  

   Chilli flakes (optional)  

   Star anise (optional)  

   1 tsp of coriander seeds (optional)  

 



  

 



Method

 Step 1 

Finely chop the fennel bulbs and all the other ingredients into pieces no bigger than 1cm. Combine in a pan with the vinegar, sugar, salt and spices.



 Step 2 

Gently simmer until the sugar is dissolved and it’s rich and thick in texture.



 Step 3 

Fill the sterilised jars. Place the top on tightly. Store in a cool dark space. Eat with a Ploughman’s, charcuterie or cheese board.



 



 

 

 

 

 

 

 

##  Fresh Mint &amp; Coriander Chutney 

 

Serves

 2-4 servings 

 



Difficulty

 Easy 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    25g packet of fresh coriander  

   25g of fresh mint  

   1 garlic clove  

   1 green chilli  

   Juice and zest of 1 lemon  

   ½ tsp of salt  

   ½ tsp of sugar  

 



  

 



Method

 Step 1 

Put the mint and coriander, garlic, and chillies in a blender with 1-2 tbsp of water and pulse until you have a soft, spoon-able consistency.



 Step 2 

Add the salt and sugar and lemon juice and zest. Transfer to an airtight clean jar and pop in the fridge with a drizzle of oil to seal the top. This will keep for a few days.



 



 

 

 

 

 

 

##  Curried Pineapple &amp; Ginger Chutney 

 

Serves

 5 jars 

 



Difficulty

 Intermediate 

 



Total Time

 45 Minutes 

 



 

 

Ingredients

    1 pineapple  

   1 knob of ginger  

   4 apples  

   1 onion, finely chopped  

   1 tsp of curry powder  

   2 cloves or 1 star anise, ground in a pestle and mortar  

   1 tsp of salt  

   150g of brown sugar  

   200-250ml of cider vinegar  

 



  

 



Method

 Step 1 

Remove the skin from the pineapple, apple and ginger. Grate the ginger, and finely chop the pineapple into equal-sized cubes. You could very briefly blitz the pineapple and ginger, so you have a finely chopped mix.



 Step 2 

Mix all the ingredients together and gently simmer in a pan, until it thickens. Let it cool.



 Step 3 

Pour into sterilised jars. Seal at once or when cooled, eat with cocktail sausages, or a smorgasbord of cheese and meats.



 



 

 

 

 

 

 

##  Easy Festive Piccalilli 

 

Serves

 4 jars 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    1 cauliflower, cut into small florets  

   100g of green beans, into 1cm slices  

   1 tbsp of mustard  

   2 garlic cloves  

   1 onion, finely chopped  

   1.5 tsp of mustard powder  

   2 tsp of cumin or celery seeds  

   1 tsp turmeric (optional)  

   200ml of white wine vinegar  

   60g of caster or granulated sugar  

   1 tbsp of cornflour, mixed with 1.5 tbsp of cold water  

   1.5 tsp of salt  

 



  

 



Method

 Step 1 

In a saucepan or preserving pan, mix all the ingredients and gently simmer with 1 tbsp of water. Add the salt.



 Step 2 

After 10 minutes, mix the cornflour with the cold water in a mug, following the instructions on the back of the packet. Stir the paste into the pan mix until smooth and thick. Once thick, turn off the hob as you want the veg to still have some bite.



 Step 3 

To finish, spoon into sterilised jars.



 



 

 

 

 

 

 

 

  

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