I’ve been collecting recipes for chutneys since I was a graduate student at Stanford many years ago. Chutney originated in India and is the term given to a class of spicy fruit or vegetable preparations used as an accompaniment for a main dish. The word chutney is derived from the East Indian word “chatni.” Chutney, which has a jam like consistency, can be made form a wide variety of fruits and can range from sweet and sour to hot and spicy. A spoonful or more of a first-class chutney can add just the right complimentary enhancement to a main course, side dish slice of cheese, or crunchy cracker.
All of my chutneys are my own creations and are made from mostly organic ingredients. As with our cookies and cakes, the most important ingredient is the love I pour into them. If you’ve never tried chutney, here’s your opportunity. I am happy to give you serving suggestions!
Chutneys from Penelope’s Kitchen are just $6 for a 16 ounce jar. Choose from among:
- cilantro golden raisin
- cranberry mango
- blueberry mango
- blueberry cranberry
- curried leek and golden raisin
- apple raisin
- cranberry tomato with pistachio nuts
- peach and pepper
- arugula and collard greens
Or try our delicious jalapeno cream sauce – serve over pasta, rice, couscous, enchiladas, . . . . Vegan, of course, beautifully pale green and luxuriously luscious.
Curried Leek Chutney