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Country Recipe: Homemade Chutneys

Whether you’re enjoying it with some cheese and biscuits or trying it as part of a Ploughman’s lunch after an outing in your country clothing, chutney is a popular condiment that is simple to make but can really pack a punch when it comes to flavour! No matter what time of year it is, whether you bring it out for your boxing day lunch or pop it in your sandwich every day, there are an array of chutney recipes that you can try depending on what kind of flavours you like. Below, we’ve listed just three delicious chutney recipes, one sweet, one spicy and one traditional, that are sure to tantalise your taste buds! 

A glass jar of chutney on a chopping board surrounded by ingredients.

Rhubarb, Date and Cranberry Chutney


  • 700g rhubarb cut into small chunks
  • 500g red onion
  • 500g apple, peeled and chopped
  • 400g muscovado sugar
  • 200g dates, pitted and chopped
  • 200g dried cranberries
  • 55g fresh root ginger, grated
  • 300ml red wine vinegar 
  • 1 tbsp mustard seed
  • 1 tbsp mild curry powder


Place the onions, ginger and vinegar into a large saucepan and bring to the boil. Once boiling, leave the ingredients to simmer for around ten minutes before adding the apple, muscovado sugar, dates, dried cranberries, mustard seed and curry powder, along with 2tsp of salt. Again, bring the mixture to the boil, stirring to combine. Leave to simmer for another ten minutes before adding in the rhubarb.  

Once you have added each of the ingredients, cook the mixture uncovered for between 15-20 minutes until the consistency has thickened and it begins to resemble a chutney. Then, take it off the heat and leave to cool for around 15 minutes before spooning the fruity chutney into small glass jars. Once distributed evenly, label the jars and leave the chutney for a month to mature before enjoying it with your favourite accompaniments!

Pink and green strips of fresh rhubarb ready to be chopped.

Tomato, Chilli and Ginger Chutney


  • 800g chopped tomatoes (tinned)
  • 450g caster sugar
  • 15g fresh root ginger, chopped
  • 1.5-2 red chillies, deseeded and chopped
  • 2 banana shallots, chopped
  • 2 garlic cloves, chopped
  • 200ml white wine vinegar
  • 1 tsp mustard seed


Begin by draining the tomatoes into a bowl using a sieve, saving around a quarter of the liquid to use later on. Set aside the tomatoes. Then, add the ginger, chillies, shallots and garlic into a food mixer and blend together until a soft paste is formed.

Next, scoop up the paste and spoon it into a saucepan, also adding the caster sugar, vinegar, mustard seed and the tomato juice you saved earlier.Usingamediumheat, bring the ingredients to the boil and leave to simmer until the mixture has noticeably reduced. Then, add in the leftover tomatoes before finally seasoning with salt and pepper. 

Once you have added all of the ingredients, cookthemixtureonalowheatforaround1-1.5 hours, occasionally stirring it until it thickens. When it is ready, take it off the heat and leave the chutney to cool for about 15 minutes before serving it straight away of spooning into glass jars or containers. A superb chutney to enjoy with cold meats, cheeses or even in a sandwich if you like an extra kick!

A selection of chillies on a chopping board in a kitchen.

Classic Onion Chutney


  • 1.5kg red onions, sliced
  • 300g muscovado sugar
  • 3 garlic cloves, chopped
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 200ml red wine vinegar
  • 1 tbsp wholegrain mustard
  • ½ tsp paprika
  • ¼ tsp chillies, chopped (optional)


Spoon the oil into a large saucepan and add the onions, cooking them overa lowheat for about 25 minutes until they have softened and reduced. Then, add three tbsp of the sugar and turn up the heat for around 10 minutes, stirring the mixture occasionally until the onions begin to brown. 

Once they have colour, reduce the heat and add the rest of the sugar along with the other ingredients as well as a sprinkling of salt. Leave the mixture to simmer for between 30-40 minutes on a low heat and stir every now and again to avoid burning on the bottom of the pan.  

When the chutney has cooked to form a dark jammy mixture, take it off the heat and leave to cool for around 15 minutes. Then, distribute it evenly into glass jars or containers, label and seal. You can enjoy this traditional chutney straight away or pop it in your fridge for a later day as it will keep for up to a year! 

A pile of shiny red onions stacked on top of one another in a garden.

Will you be giving any of these delicious homemade chutney recipes a go? If so, share your creations with us by getting in touch on our social media channels! Alternatively, discover more easy country recipes including hearty venison stew and creamy mash and chunky soups on our blog today.