Chutney may be closely associated with India, but the idea of a sweet, sour, spicy or fruity condiment has travelled far beyond its origins.
From British apple chutney to South African blatjang and cranberry chutney on a North American holiday table, discover four delicious ways the world has made chutney its own.
1. Apple & Onion Chutney
A British Sweet-Tangy Classic
British chutneys are all about slow-cooking fruit, vegetables, vinegar, and sugar until they become thick, glossy, and intensely flavoured.
This apple and onion version balances the sweetness of apples with mellow onions and a sharp vinegar finish. It is especially good with cheese, cold meats or a crusty slice of bread.
Prep time: 10 mins | Cook time: 45 mins | Serves: 4
Ingredients
- 2 medium apples, peeled, cored and chopped
- 1 large onion, finely chopped
- 2 tbsp brown sugar
- ¼ cup apple cider vinegar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tbsp raisins
- 1 tbsp water
- Salt to taste
Method
- Heat a little oil in a heavy-bottomed pan.
- Add the chopped onion and cook on low heat until soft.
- Add the apples and cook for a few minutes.
- Stir in brown sugar, vinegar, cinnamon, ginger and raisins.
- Add water and season with a small pinch of salt.
- Cover and cook on low heat for 25 to 30 minutes.
- Stir occasionally until the apples soften and the mixture thickens into a jammy consistency.
- Cool before serving.
Useful tip: Let the chutney cool completely before judging its consistency. It will thicken as it cools.
Best with: Cheddar, crackers, roast meats, sandwiches or crusty bread.
2. Apricot Blatjang
South Africa’s Fruity, Spiced Apricot Preserve
Sweet, tangy and gently spiced, apricot blatjang is a South African fruit chutney traditionally served alongside savoury dishes such as bobotie. Dried apricots are softened and slowly cooked with onion, vinegar, sugar, garlic and spices until thick, pulpy and richly flavoured.
Prep time: 10 mins | Cook time: 25 mins | Serves: 6
Ingredients
- 250 g dried apricots
- 1 medium red onion, finely chopped
- 2 garlic cloves, finely chopped
- 50 ml white malt vinegar
- 1 heaped tbsp light brown sugar
- ½ tsp dried chilli flakes
- 1 tsp ground coriander
- 1 tsp fresh ginger, grated
- ½ tsp salt
- 600 ml boiling water
Method
- Place the dried apricots in a bowl and pour over the boiling water.
- Leave them to soak for about 30 minutes, until softened.
- Drain the apricots, reserving the soaking liquid.
- Chop the softened apricots into smaller pieces.
- Heat a saucepan over medium heat and add the chopped onion.
- Cook for 4 to 5 minutes until the onion begins to soften.
- Add the garlic, ginger, chilli flakes and ground coriander. Cook for another minute.
- Add the chopped apricots, vinegar, brown sugar, salt and ½ cup of the reserved soaking liquid.
- Bring to a gentle simmer, then reduce the heat.
- Cook uncovered for 20 to 25 minutes, stirring occasionally, until the apricots are soft and the mixture becomes thick and pulpy.
- Add a little more soaking liquid if needed while cooking.
- Allow the blatjang to cool before serving.
Useful tip: Keep the heat low once the vinegar and sugar are added. The apricots should soften gradually, and the mixture should become thick and spoonable without catching at the bottom of the pan.
Best with: Bobotie, grilled meats, roast dishes, cheese, sandwiches or crusty bread.
3. Bostongurka
Sweden’s Finely Chopped Cucumber Relish
Crunchy cucumber, sweet onion and red pepper come together in this classic Swedish relish, balanced with vinegar, sugar and mustard seeds. Bostongurka is traditionally served alongside grilled sausages, burgers and other savoury dishes, adding a refreshing sweet-and-sour bite.
Prep time: 15 mins | Cook time: 10 mins | Serves: 6
Ingredients
- 2 medium cucumbers, finely chopped
- 1 small onion, finely chopped
- ½ red bell pepper, finely chopped
- ½ cup white vinegar
- ¼ cup granulated sugar
- 1 tsp mustard seeds
- ½ tsp salt
- ¼ tsp cayenne pepper
- A pinch of ground cloves
Method
- Finely chop the cucumber, onion and red bell pepper into small, even pieces.
- Place the chopped cucumber in a colander, sprinkle with salt and leave for about 10 minutes.
- Gently squeeze or drain the cucumber to remove excess moisture.
- Add vinegar and sugar to a saucepan and heat gently until the sugar dissolves.
- Add the mustard seeds, cayenne pepper and ground cloves.
- Stir in the cucumber, onion and red pepper.
- Bring the mixture to a gentle simmer.
- Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften slightly but still retain some crunch.
- Remove from the heat and allow the relish to cool.
- Refrigerate before serving for the flavours to come together.
Useful tip: Don’t overcook the vegetables. Bostongurka is meant to have a pleasant little crunch, so keep the cooking brief and let the vinegar-sugar mixture do the flavour-building.
Best with: Grilled sausages, burgers, sandwiches, roast meats, cheese or grilled foods.
4. Cranberry Chutney
North America’s Festive Twist
Cranberry chutney is a modern holiday favourite, particularly associated with Thanksgiving tables in North America. Unlike smooth cranberry sauce, chutney versions often bring in fruit, vinegar, spices and sometimes nuts or dried fruit for a more complex sweet-tart flavour.
The result is bright, tangy and perfect for cutting through rich festive food.
Prep time: 10 mins | Cook time: 20 mins | Serves: 6 to 8
Ingredients
- 2 cups fresh or frozen cranberries
- 1 small apple, peeled, cored and chopped
- ½ cup brown sugar
- ½ cup apple cider vinegar
- ½ cup raisins
- ½ cup water
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- A pinch of salt
Method
- Add water and brown sugar to a saucepan.
- Bring to a gentle boil until the sugar dissolves.
- Add cranberries, chopped apple, raisins and vinegar.
- Stir in cinnamon, ginger, cloves and salt.
- Simmer for 15 to 20 minutes, stirring occasionally.
- Cook until the cranberries burst and the mixture thickens.
- Remove from the heat and allow it to cool.
- Chill before serving, or bring to room temperature when ready to serve.
Useful tip: Make cranberry chutney a day ahead if possible. Resting allows the spices and fruit flavours to mingle and gives the chutney a deeper flavour.
Best with: Roast turkey, sandwiches, cheese, crackers or leftover festive meats.
A World of Chutney, One Bowl at a Time
From British apples to South African apricots and North American cranberries, chutney can look very different from one kitchen to another.
The common thread? A delicious balance of sweet, sour, spice and texture. This Chutney Day, take your taste buds on a trip and try one from a different corner of the world.