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 and keep for months.

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.

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
• 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.