2 Summer Chutney Recipes for Your Garden Grown Eats


You love to dazzle and wow. It's your nature. And that's a good thing, because barbecue season is in full effect, and you don't want to deliver the same old condiments and burger toppings… do you? Get your ooh and aah hat on and try these simple, easy, and oh-so-tasty, magical chutneys for all your summer fare. (Hint: It's even better if you're using your own fresh, garden-grown fruits and veggies.)

Spicy Summer Fruit Chutney


1.5 cup fresh apricots, peaches, nectarines, mangoes or papaya
3 ripe jalapeno peppers (or 1 medium poblano)
1/2 cup white wine
1/3 cup turbinado sugar
1 inch fresh ginger root peeled and sliced thin
zest & juice of 1 lime
½ teaspoon salt
1 teaspoon extra virgin olive oil
2 dried red chilies
3/4 cup water


Chop the fruit and ginger and soak in wine for 3-4 hours or overnight. Strain off wine (keep for later).

From the Organic Authority Files

In a medium saucepan, heat oil over medium flame and add dry chilies, sautéing until slightly brown in color and add chopped jalapenos. Continue to stir a few minutes more and add fruit/ginger mixture to the pan. Add remaining ingredients and boil over medium-low heat until thick. Serve at room temperature, store in refrigerator.

Cool and Spicy Cilantro Mint Chutney


1 bunch fresh cilantro/coriander, washed and picked
1/2 cup fresh mint
1/2 cup chopped radish, jicama or cucumber
2 jalapeno peppers, chopped
1 tablespoon whole cumin seeds
1 teaspoon whole coriander seeds
1 teaspoon turbinado sugar
juice of one medium lime
1/2 cup water
salt and pepper to taste


In a food processor or Vitamix, blend all ingredients together until smooth. Serve as a condiment or dip or use it whatever way you would want to – the possibilities are endless.

Keep in touch with Jill on Twitter @jillettinger

Photo: Andrea_Nguyen

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