Making Chutneys & Relishes: Spicy Companions from the Garden

Chutney & Relish – Flavor in a Jar

Chutneys originated in Indian cuisine, but have long since found a home in European pantries. They put garden surplus to delicious use – but only store them at room temperature if you follow tested recipes.

The Basic Chutney Principle

Chutneys are made up of:

• Fruit or vegetables (the base)
• Vinegar (preservation and acidity)
• Sugar (sweetness and texture)
• Spices (character)

Everything is simmered down together for a long time until it reaches a jam-like consistency.

⚠️ Acidity is what counts: According to the NCHFP (University of Georgia), if a chutney is not acidified sufficiently (pH below 4.6) and not heat-processed adequately, spores of Clostridium botulinum can survive and form toxin at room temperature. Vegetables such as peppers and onions are low in acid. So never reduce the vinegar in a recipe, and only store recipes whose acidity has been tested.

Recipe 1: Tomato Chutney

A classic – goes with everything.

Ingredients (6–8 jars):

• 2 kg ripe tomatoes (peeled, diced)
• 3 onions, finely diced
• 200 ml apple cider vinegar
• 150 g brown sugar
• 2 tsp salt, 1 tsp mustard seeds
• 1 tsp turmeric, ½ tsp chili flakes, 1 tsp fresh grated ginger

1. Sauté the onions in a little oil.
2. Add the tomatoes, vinegar, sugar, and spices.
3. Simmer uncovered for 45–60 min. until thick – stirring regularly.
4. Fill hot into sterilized jars, process 20 min. in a water bath. Shelf life: 1 year. Goes with cheese, grilled food, burgers, bread.

Recipe 2: Apple-Onion Chutney

An autumn classic, especially good with game and cheddar.

• 1 kg apples + 500 g onions + 200 ml apple cider vinegar + 150 g sugar
• Spices: cinnamon, cloves, allspice, fresh ginger
• Same method: simmer down until jam-like

Recipe 3: Pepper-Chili Relish

Spicy and sweet – American-inspired.

• 500 g red peppers + 2 red chilies (deseeded) + 1 onion + 100 ml rice vinegar + 100 g sugar
• Finely dice or roughly chop everything (a relish is chunkier than a chutney)
• Simmer 20–30 min., fill hot into jars, keep in the fridge and use up quickly
• Not for storing at room temperature: peppers, chili and onion are low in acid, and it has not been tested whether 100 ml of rice vinegar acidifies the relish sufficiently (risk of botulism according to the NCHFP, see above)
• Ideal with pulled pork, burgers, cheese platters

Typical Chutney Spices

Gifting Tip

Small jars (150–200 ml) with a homemade label make a perfect gift. A chutney trio (mild, medium, hot) in a wooden crate – ideal for Christmas or as a hostess gift.

Sources

• National Center for Home Food Preservation (NCHFP), University of Georgia: Preservation Principles in Chutney, accessed 5 Oct 2026
• German Federal Institute for Risk Assessment (BfR): Rare but avoidable: questions and answers about botulism, as of 12 Nov 2025, accessed 5 Oct 2026

The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.