Kick summer condiments up a notch Chutney is perfect for warm-weather cooking and eating By: Romona Goomansingh Posted: 6:00 AM CDT Monday, Jul. 28, 2025

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This article was published 28/07/2025 (391 days ago), so information in it may no longer be current.

What are you topping your favourite summer foods with this season?

Ketchup, relish, mustard, mayo and barbecue sauce may be your go-to condiments, but there are more choices to kick up the flavour in your summer fare.

Hamburgers, veggie burgers, hot dogs, barbecued meats, sandwiches, salads or skewers will all be tastier with chutneys.

With origins in India, chutneys are a sauce-like mixture made from fruits, vegetables or dried fruits, combined with vinegar or lime juice, salt, sugar, spices and herbs.

Hailing from the Hindi word “chatna” which means “to lick,” chutneys are sometimes referred to as a side dish, owing to their chunky, thick texture. They’re also visually appealing: the redness of tomato-strawberry chutney, the deep green of mint- cilantro chutney and the golden yellow of mango or pineapple chutney are eye-catching.

Chutneys are a unique blend of salty, sweet, sour and spicy flavours. The acidity of vinegar or lime juice gives them their tanginess and also preserves them. Chutneys are so addictive, you can easily enjoy a spoonful or two on their own.

Unlike store-bought condiments, where salt, sugar and additive levels can be high, homemade versions are fresh, natural and healthy.

You could say no Indian meal is complete without at least one chutney. They are also a complement to Indian appetizers and snacks, both hot and cold. For samosas or vegetable fritters, as well as the street-food snacks bhel puri and papri chaat, tamarind chutney and mint-cilantro chutney are the signature condiments.

The versatility and variety of this condiment will bring out your creative touch. Think of a fruit and you probably can make a chutney: mango, pineapple, papaya, pear, plum, coconut, cherry, strawberry, tomatoes and apples all work well. Fruit-rich summer is the perfect season to experiment, and they make great gifts if you are going to a picnic or barbecue.

While fruit chutneys tend to be more popular than vegetable varieties, some veggie options are onion, pumpkin, sweet potato, rhubarb and zucchini.

There are some distinct chutneys made with herbs and spices as the main ingredients, such as mint- cilantro and ginger. They have a pungent aroma and sharp taste. If you can handle the heat, then try green or red chili chutney.

Dried fruits — think dates, prunes, raisins, tamarind, cranberries, apricots and figs — make festive chutneys that offer sweetness, warmth and spice.

While chutneys can be eaten right away, it is preferable to preserve them in air-sealed, sterilized jars stored in a dry, dark and cool space. The flavour will be enhanced when the condiment is stored for a while, from a few weeks to a month. Once opened, the jar of chutney must be refrigerated and eaten within a few weeks.

This season, reach for some colourful and creative chutneys to pair with summer menus.

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Mango Chutney

Preparation: 20 minutes

Serves: 7-9 people

• 1 large green mango, chopped in squares (with mango skin)
• 2 green chilies, chopped
• 3 cloves of garlic, chopped
• 5 ml (1 tsp) ginger, crushed
• 30 ml (1/8 cup) cilantro, chopped
• 15 ml (1 tbsp) lime juice or vinegar
• 2.5 ml (½ tsp) salt, or to taste
• 1 ml (¼ tsp) sugar

Wash mango, green chilies and cilantro.

Chop mango and discard mango seed.

Chop green chilies and cilantro.

Place all ingredients, including garlic, ginger, lime juice, salt and sugar in blender.

Blend on high for 2-3 minutes. Ensure mixture is thoroughly blended. Blend for 1-2 minutes more, if necessary.

Use as a condiment for summer foods.

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Mint-Cilantro Chutney

Preparation: 20 minutes

Serves: 7-9 people

• ½ bunch of cilantro, washed and chopped
• ½ bunch of mint leaves, washed and chopped
• 2 green chilies, chopped
• 3 cloves of garlic, chopped
• 2.5 ml (½ tsp) ginger, crushed
• 1 ml (¼ tsp) ground cumin (optional)
• 60 ml (¼ cup) mango pulp (optional)
• 15 ml (1 tbsp) lime juice or vinegar
• 2.5 ml (½ tsp) salt, or to taste
• 1 ml (¼ tsp) sugar

Wash and chop cilantro and remove excess stems.

Wash and chop mint leaves and remove excess stems.

Place cilantro, mint leaves, green chilies, garlic, ginger, lime juice, salt and sugar in blender. Blend on high for 2-3 minutes.

If using mango pulp, add here and blend for 2 minutes.

Ensure mixture is thoroughly blended. Blend for 1-2 minutes more, if necessary.

Serve with Indian appetizers and fritters.

Romona Goomansingh is an educator, freelance writer and author in Winnipeg.