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Spiced Cranberry Chutney
The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.
Roasted Pear Mango Chutney
A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!
Princess G's Rhubarb Chutney
Princess G's rhubarb chutney recipe is delicious on a ham sandwich. This chutney freezes well.
Summer Tomato-Peach Chutney
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.
Israeli Charoset
I have been making this charoset since my first Passover. Even the kids love it!
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.
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.
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.
Chutney with Mint
This aromatic chutney is a wonderful condiment for meats, especially lamb. Try it on sandwiches, too.
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!
Strachan Fresh Cranberry Orange Relish
A blend made by trial and error and that my husband won't let me play with anymore! This can easily be made a day or two ahead of serving to allow the flavors to meld. This is a great complement to roast poultry or pork and also makes a great topper on buttered biscuits or rolls.
Peach and Pepper Relish
Great on chicken, pork chops, or by the spoonful on a cracker with Brie.
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