Food & Drinks

This is how you make chutney

And these are the 4 tastiest

I love spreads, jams, and everything you can eat on a cracker, over a salad, or next to a piece of chicken.

Preferably not from a jar, but brewed myself in the kitchen. In the summer, I love to make my own jams, in the winter, they become spicy chutneys. Just because of the smell that spreads throughout your entire house, you want to dive into the kitchen. Jazz up your snack board with these delicious homemade chutneys. For with your chicken, on a creamy soft piece of brie, or just like that with a spoon from the jar.

1. Pumpkin chutney

  • 2 red onions
  • 500 grams of pumpkin
  • 1 red pepper
  • 3 cm fresh ginger
  • 1 tbsp garam masala
  • 250 ml apple cider vinegar
  • 100 g brown sugar
  • 1 tsp salt
  • 100 g jam sugar
  1. Chop the onions. Halve the pumpkin lengthwise and cut it into wedges.
  2. Clean the pumpkin and cut it into small cubes.
  3. Halve the chili and remove the seeds. Finely chop the flesh.
  4. Peel and grate the ginger.
  5. Put all the ingredients except the jam sugar in a saucepan and bring to a boil.
  6. Let it boil for a quarter of an hour and stir occasionally with a wooden spoon.
  7. Add the jam sugar and let it simmer gently for 5 minutes. Let cool and store in a sealable jar.

Delicious with chicken, a piece of pâté, or an autumnal couscous salad.

2. Beet chutney

  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 cm fresh ginger
  • 400 g beets, peeled and diced
  • 200 ml red wine vinegar
  • 150 g brown sugar
  1. Heat the oil and fry the spices until they become fragrant.
  2. Add the rest of the ingredients and cook everything with the lid on the pan on a low heat.
  3. Let it simmer for at least forty minutes.
  4. Scoop the hot mixture into a jar and let it cool.

Delicious with a cheese board or on toast with goat cheese and balsamic.

3. Carrot chutney

  • 1 tbsp olive oil
  • 1 chopped onion
  • 350 g grated carrots
  • 1/2 tsp turmeric
  • 1/2 tsp chili flakes
  • 1 tsp coriander seeds
  • 200 ml apple vinegar
  • 100 g brown sugar
  • 2 tbsp fresh dill
  1. Heat the oil and fry your onion until translucent.
  2. Add the carrot, the spices, and the sugar and let it simmer on low heat.
  3. Stir regularly so nothing burns.
  4. Remove the pan from the heat and stir in the dill.
  5. Let cool and scoop into a jar.

Serve with chicken or fish.

4. Pepper chutney

  • 4 tbsp olive oil
  • optional 1 tbsp mustard seeds
  • 1 chopped onion
  • 4 yellow bell peppers diced
  • 4 tbsp white wine vinegar
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • pinch of cayenne pepper
  • 1 tbsp honey
  1. Heat the oil and fry the mustard seeds until they start to smell fragrant.
  2. Add the onion and bell pepper and sauté gently over low heat.
  3. Add the vinegar and spices and season with honey and a little salt.
  4. Scoop the hot mixture into a jar and let it cool.

Delicious with chicken or a vegetarian dish.