Delicious Chutney Recipes for Every Indian Household


Indian households are known for making traditional achars, pickles and preserves. Pickles like sauerkraut is not only delicious but also full of healthy probiotics. Moreover, homemade preserves and pickles has zero preservatives. You can easily make a big batch of preserves and store it in airtight containers. You just need a few pantry staples like vinegar, sugar, salt, nutmeg, clove, cinnamon, cayenne pepper, garlic, oil, mustard, ginger, raisins for these recipes. Stock up on the seasonal produce and get cooking!
• Papaya Chutney
Grate raw papaya and set aside. In a pan add some fennel seeds and the grated papaya. Add water, castor sugar, bay leaf, and raisins. Let it to gently simmer for 30 minutes till it thickens up. Let the chutney cool down completely before transferring in sterilized glass jars. Seal the jars and refrigerate. This chutney is best served with a roasted papad. You can also serve this with the best basmati rice dishes. 
• Peach Jam:
Start with slicing the peaches. Place the peaches in a pan and sprinkle some vanilla sugar. Add the fresh rosemary sprigs and honey. Set it in low heat to gently simmer. Cool the preserve before transferring in glass jam jars. Serve this jam on a piece of crusty sourdough bread and top with crumbled goat cheese.
• Orange Marmalade:
Zest and juice four oranges. In a saucepan add the orange juice, castor sugar, and lemon zest. Add some thyme sprigs. Set it on a gentle simmer for 20 minutes, until it thickens. There’s no need to add pectin or any other preservatives as orange has natural pectin. Cool the marmalade before transferring in glass jam containers. Serve this orange marmalade on multigrain toasts or crackers.
• Fig & Thyme Chutney:
This delicious preserve is made with fresh juicy figs. In a saucepan, combine vinegar, sugar, onion, apple, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, cloves and bring to a boil. When the syrup starts to thicken, add chopped fresh figs. Cook until the figs soften. Remove from heat and transfer in a sterilized jar and finish with a hot-water bath.
• Raw Mango Pickle:
Grate raw mango and set it aside. In a pan sauté some fennel seeds, cumin seeds, coriander seeds until fragrant. Add the grated mango and sauté until tender. Add some castor sugar and water. Set it to a gentle simmer until it thickens. Transfer in sterilized jars and keep it refrigerated.
These chutneys are a great accompaniment to a cheese tasting board. Simply serve with some flatbreads and curry.

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