They can be paired with almost all meals and snacks in the Indian subcontinent. Homemade chutneys can be made from fruit, vegetables or a mix of both, slow cooked with herbs, spices, vinegar and sugar to your liking, and then left in a pot to mature and mellow before eating. Bring to a boil. In a large saucepan, combine all ingredients. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. 09/11/2003 Serving notes: Makes 4 x 300g jars. A foolproof chutney recipe for anyone wanting to make edible gifts this Christmas. Chutney recipes. Have a go yourself and make one of our chutney recipes made with tomatoes, apples, pears, rhubarb and runner beans. It is based on the excellent recipe in Laurie Colwin's "More Home Cooking." Pour the chutney into sterilised jars (see page 175) straight away and seal. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Chutney info. Serve with cold meats or cheese. Directions. Chutney recipes. Spoon it on roast meats (it is especially tasty with leftover cold chicken) or serve with mild cheese on crisp toast or … This spicy lemon chutney preserves the bright flavor of winter lemons for use all year long. Chutney Recipes – Chutney is a spicy and relishing condiment in Indian cuisine made from a mixture of spices, vegetables and fruits. By The Good Housekeeping Cookery Team. Y ou can eat this chutney immediately or store it in the fridge for up to a month. Like jams and pickles, chutney is a wonderful preserve to keep for a rainy day. Making chutney is a a great way of preserving a glut of fruit or veg. Peel and thinly shred the ginger. Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Chutneys can be tart, sweet, spicy or quite hot in flavor. 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