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Spicy Persimmon Chutney
This persimmon chutney is a tangy relish that's a nice variation on cranberry sauce.
Cranberry Chutney II
Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce.
Mum's Cranberry Chutney
Here's a cranberry sauce for more adventurous eaters.
Instant Pot Easy Vegan Cranberry Orange Chutney
The ultimate vegan cranberry orange chutney made easy in the Instant Pot! This spiced chutney with ginger, cumin, and fennel would be a great addition to your Thanksgiving menu.
Cranberry Ginger Chutney with Thai Chiles
The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it's the perfect complement to roasted poultry or game. Garnish with a couple of fresh chiles for a pretty effect.
Cranberry Chutney III
A sweet chutney, perfect for Thanksgiving and Christmas. It's delicious on meats.
Indian Coconut Chutney
This delicious chutney is made mostly in the food processor and is a great side for Indian cuisine, or even chips. Freezes great.
Rhubarb Pineapple Chutney
This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!
Chutney with Mint
This aromatic chutney is a wonderful condiment for meats, especially lamb. Try it on sandwiches, too.
Cherry Tomato Chutney
This is a Mozambique tomato chutney sauce that goes well with African curry and onion hot sauce. It is very simple to make, and uses fresh ingredients that are easily found.
Apple-Thyme Chutney
This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars.
Spring Strawberry Chutney
Most often when you think of preserving strawberries, jam immediately springs to mind. However, this sweet and savory chutney is a fantastic way to extend the fleeting life of fresh berries. Try it with a rich, drippy triple-crème cheese. It's a magical bite.
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