Chutney is a gluten-free, spicy or savory condiment originating in India. Chutney is made from fruits, vegetables, and/or herbs with [vinegar](https://www.masterclass.com/articles/a-guide-to-all-the-cooking-vinegars-you-need-to-know), sugar, and spices. It’s used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency. \nChutney is an integral part of [Indian cuisine](https://www.masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start). It is served with everything from [basmati rice](https://www.masterclass.com/articles/how-to-cook-the-perfect-basmati-rice) to breads like [naan](https://www.masterclass.com/articles/quick-and-easy-homemade-naan-recipe) or dosa to [curry dishes](https://www.masterclass.com/articles/an-introduction-to-south-indian-cuisine-and-easy-fish-curry-recipe). Elsewhere in the world, you may see a variety of chutney paired with dishes, like onion chutney with roasted meats or a fruity apple chutney with buttery, creamy cheese like brie or goat cheese.\nYou can make chutney in one of the following:\n\n- __A Dutch oven.__ A chutney is essentially a sauce that requires a low and slow cook time. A pot like a Dutch oven is the perfect vessel since it disperses heat evenly and allows for plenty of room for big batches. \n- __A food processor.__ Some chutneys, especially ones built around herbs, share DNA with sauces like [salsa verde](https://www.masterclass.com/articles/easy-salsa-verde-recipe-and-tips): They’re best fresh, zizzed up in a food processor or blender. \n- __A sauce pot.__ Some chutneys, like a red wine or balsamic reduction, require time on the stove-top to concentrate their flavors and cook down to the right consistency. \n\nTo make a chutney in a pressure cooker, heat a tablespoon of oil in the pot, then saute your spices—think [cumin](https://www.masterclass.com/articles/what-is-cumin-learn-benefits-and-culinary-uses-of-cumin-spice), [fennel](https://www.masterclass.com/articles/what-is-fennel-benefits-of-fennel-plus-easy-recipe-and-cooking-ideas), and [mustard](https://www.masterclass.com/articles/a-culinary-guide-to-mustard-types-and-how-to-use-each-mustard-variety)—until they’re sizzling and toasted. Add your aromatics (onion, [ginger](https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips), [garlic](https://www.masterclass.com/articles/all-about-garlic-benefits-and-uses-plus-easy-roasted-garlic-recipe)) and your main fruit (cranberries, mangoes, rhubarb, etc), plus the ground spices of your choice (like [cayenne](https://www.masterclass.com/articles/how-to-cook-with-cayenne-pepper-benefits-and-culinary-uses-of-cayenne-pepper), [garam masala](https://www.masterclass.com/articles/what-is-garam-masala-homemade-garam-masala-spice-blend-recipe-and-how-to-cook-with-garam-masala), and salt.) Stir to combine. Add liquids like juice and/or vinegar and cook on high for 5 minutes. Once pressure is released, stir the chutney, then add a sweetener (like brown sugar or jaggery) and zest if desired, adjust seasoning as needed. Cook for 2 more minutes. \n__Tomato chutney.__ Like a more nuanced version of ketchup, tomato chutney is a perfect way to capture the end-of-season jammy fruits at their best. \n\n- __Tomato chutney recipe:__ Combine 4 lbs tomatoes (peeled, cored, and medium diced), ¼ cup minced garlic, 1 cup chopped onions, ¾ cup brown sugar, ¾ cup granulated sugar, 1 ½ cups apple cider vinegar, 1 tbsp pickling salt, the zest and juice of 1 lime, 1 tbsp powdered ginger, 1 tsp chili pepper flakes (more if desired), ½ tsp ground cumin, ½ cup golden raisins, roughly chopped, and ½ tsp black pepper in a heavy-bottomed 4-6 quart pot. Bring to a boil, then reduce to a simmer and let cook up to 2 hours, or until slightly thickened (stirring often to prevent scorching). Season to taste. If canning, transfer the chutney into canning jars, leaving ¼ space at the top. Bring canning water bath to a boil, and submerge at a medium boil for 10 minutes. Remove jars and cool for 24 hours before storing in a cool, dark place. \n\n__Mango chutney.__ Unlike [aam ka achar, or spicy mango pickle](https://www.masterclass.com/articles/all-about-achaar-the-indian-pickle-recipe-and-tips), mango chutneys are usually on the sweeter side of salty and the ripe fruit is broken down into a soft, spreadable condiment. It’s a perfect calming note to add to spicy foods, and it’s even delicious on something as simple as grilled cheese. \n\n- __Mango chutney recipe:__ Heat 1 tbsp vegetable oil and ½ tsp red chili flakes in a pot over medium heat, then add 1 medium chopped onion and cook until translucent and soft. Add ¼ cup chopped fresh ginger and 1 clove of garlic, minced, and cook until fragrant, 30 seconds to a minute. Add 4 lbs roughly chopped mango (peeled and pitted), ½ cup golden raisins, 1 ½ cups sugar, ¾ cup white vinegar, 1 tsp garam masala, ½ tsp mustard seeds, and 1 tsp salt. Stir well to combine, and bring to a boil. Once boiling, reduce heat and allow to simmer up to an hour until chutney resembled a thick syrup. Place in a clean glass jar and allow to cool completely to room temperature before covering and storing in the fridge. \n\n__Mint chutney.__ Mint chutney is a fresh foil to fried foods like samosa or pakora. \n\n- __Mint chutney recipe:__ Combine 2 cups loosely packed cilantro (with stems), 1 cup mint leaves, ½ cup chopped red onion, 1-2 stemmed green chilies (Thai bird chili works great), 2 cloves chopped garlic, 1 tbsp lemon juice, and 1 tsp grated ginger in a food processor and season to taste with salt. Blend, adding water as needed, until chutney has a loose, pourable consistency.\n\n__Tamarind chutney.__ This sweet dipping sauce also provides vibrancy to classic samosas and pakoras.\n\n- __Tamarind chutney recipe:__ Dissolve 2 tbsp tamarind concentrate in 2 cups just-boiling water over medium-heat heat. Add 1 cup jaggery sugar (or demerara if unable to find online or in Indian grocery stores) ½ tsp kosher salt, ½ tsp cayenne, ½ tsp ground cumin, and ½ tsp ginger powder. Reduce heat and simmer until chutney is thickened and coats the back of a wooden spoon.\n\n__Green chutney.__ Think of electric green chutney as a more heat-forward version of mint chutney. \n\n- __Green chutney recipe:__ Combine 2 cups fresh cilantro, with stems, 2 green chilies, ½ inch fresh ginger, chopped, ½ tsp lime juice, ½ tsp ground cumin, ½ chaat masala (a spice blend usually used on street food and featuring black salt, amchoor, and asafetida that can be found online) and ½ tsp salt. Add 1 or 2 tbsp water and blend until smooth. \n\n__Peanut chutney.__ This is a quick Andhra-style chutney with peanuts.\n\n- __Peanut chutney recipe:__ Fry 1 cup peanuts in 1 tbsp of vegetable oil over medium-high heat, until browned. Transfer to a paper-towel lined plate. In the same pan, add 4 dried red chilies, 1 inch fresh ginger, finely chopped, and 5-6 cloves of garlic, smashed. When golden brown and softened, remove and transfer to plate of peanuts. Let all ingredients cool, then add to a food processor with 4 tbsp fresh tamarind and season with salt (you can also add ground fresh coconut here if you’d like). Add water a tablespoon at a time and blend well, until a paste forms. Transfer to a bowl. In the original pan, heat 2 more tbsp vegetable oil over medium-high heat. Add 1 tsp mustard seeds, ½ tsp cumin seeds, and ¼ tsp hing (asafetida) and fry until mustard beings to pop. Add 1 tsp urad dal and fry until golden brown. Add 10-12 curry leaves and fry briefly until blistered and glossy, then pour over the peanut paste and mix well.\n\nLove Indian flavors? [Learn how to prepare vegetables with Indian spices from Alice Waters here](https://www.masterclass.com/classes/alice-waters-teaches-the-art-of-home-cooking/chapters/a-vegetable-lunch-roasted-steamed-and-raw). \nStateside, chutneys are somewhere between a [jam](https://www.masterclass.com/articles/how-to-make-the-best-homemade-jam-in-4-steps-easy-berry-jam-recipe), a relish, and a [jelly](https://www.masterclass.com/articles/how-to-make-easy-homemade-jelly-basic-jelly), but in India, that’s just the tip of the chutney iceberg.