Canning and preserving: Sweet and savoury chutney recipes
Recipes by The Canadian Living Test Kitchen
15 chutney recipes to enjoy with everything from samosas to savoury meats to simple Ploughman's lunches.
- Chimichurri Chicken
- Black Bean Sausage Soup
- Roasted Pepper and Spinach Pasta
- Balsamic Grilled Red Onions
- Barbecued Stuffed Tomatoes
- Garlic Bread with Cheese
- Mocha Ice Cream
- Citrus Zabaglione
- Nectarine Saute
- Lemon Plum Compote
- Fish Tacos With Mango-Avocado Salsa
- Blue Cheese and Walnut Mushrooms
- Steak Tacos With Pebre Salsa
- Lemongrass Chicken Tacos
- Lemony Penne With Chicken and Artichokes
- Orange-Glazed Pork Chops With Hazelnut Green Beans
- Tofu Noodle Stir-Fry
- Farfalle With Prosciutto and Olives
- Shrimp With Edamame Succotash
- Linguine With Tuna and Mushrooms
Enjoyed with cheeses, fruits, meat pies and more, chutneys are the workhorses of the preserve world. Whether you're a locavore preserving this year's crop or renewing an annual preserving tradition, you'll find what you need in this expansive list of Tested-Till-Perfect chutney recipes from the Canadian Living Test Kitchen.
This article is part of our best-ever online guide to home preserving.
Find recipes for jams, jellies, relishes, salsas, chutneys, pickles, marmalades and more.
Winter Fruit Chutney
In saucepan, bring prunes, apricots and 1 cup (250 mL) water to boil. Remove from heat; cover and let stand for 30 minutes. ...
Everything Good About Nova Scotia Fall Fruit Chutney
This chutney is excellent with the turkey, of course, but also with pork, chicken, grilled meat and cheese.
Apricot and Golden Raisin Chutney
This sweet and tangy chutney pairs deliciously with roasted lamb, pork, chicken or turkey and is equally suited for the next day's sandwiches. It's a ...
Quick Plum Chutney
Pit plums; cut into 1-inch (2.5 cm) chunks to make about 3 cups (750 mL). In saucepan, bring sugar, vinegar, star anise and pepper to boil over medium...
Pear Apricot Chutney
This glistening sweet-and-sour condiment cuts the saltiness of the ham.
Fresh Coriander Chutney
This fresh, slightly sour condiment is often used as an accompaniment to dishes such as Le...
Though the name gooseberry comes from the fact that the berries were commonly used as a sauce for roast goose, this tart, seedy relish would also make...
Versatile Peach Chutney
Chutney is a piquant companion to cream cheese on a cracker, a grilled cheese sandwich, thin slices of firm cheese, such as Gouda, Jarslberg or Chedda...
The sweet fruits of summer — peaches, plums, apples and pears — simmer with tangy vinegar, sugar and spices to make a fetching chutn...
Ruby Beet and Apple Chutney
Beets are a novel but beautiful ingredient in chutney. Their sweetness marries deliciously with apples and helps counter the acidic thrust of the vine...
Cranberry Fruit Chutney
Fresh and tangy yet sweet enough to satisfy, this burnished red condiment pairs beguilingly with turkey, ham, goose and duck. Save some for pork loin ...
Tomato Apple Chutney
Wonderfully chunky and rich in flavour, this chutney is delicious with meats, and bread and cheese.
Peach and Raisin Chutney
Chutneys add the spice of life to cold meats, and their sweet and sour edges are rounded off nicely with cheese, especially a cream cheese or a butter...
Enjoy this taste of summer all winter long with cheese or roast pork, ham or poultry.
Curry Dip with Mango Chutney
There will be no trouble getting the kids to eat their vegetables with one of these before-dinner snacks or side-dish options on hand. Just whisk one ...