Edible Season

Holiday Chutneys

By Jennifer Maffett / Photography By Jennifer Maffett | Last Updated November 21, 2023

Illustration of ingredients in holiday chutney recipes

When I was growing up, my aunts would serve turkey for the holidays along with traditional sides, including a small dish of cranberry sauce. We might dutifully dab a bit on our plates as the dishes were passed, but it often sat, largely ignored, on a far corner of the table. Much of it would be left jiggling on the saucer as we carried the plates to the kitchen for washing. While the sauce my aunts served was uninspired, the idea of pairing hearty roasted meat with a tangy, fruity, spicy condiment is time-tested brilliance. That’s the beauty of chutney.

CHOOSE CHUTNEY

Chutneys have long been enjoyed as condiments that add some zest and spice to a meal. They make a great addition to any holiday table. While the word chutney describes a wide variety of sauces depending on place and time, in the U.S. chutney generally refers to a sauce that is fruity, savory and flavored with herbs and spices. Some chutneys are a little like a salsa and some are more like a jam. They can resemble pesto, or even take the form of a paste, especially if the foundational flavor is an herb.

EXTENDING THE CRANBERRY TRADITION

Although on some holidays we may skip the turkey, we do maintain the cranberry chutney tradition year after year. For me, the smell of it cooking is the essence of holiday cheer. But my favorite role for chutney happens after the tablecloths have been put away. A cold turkey sandwich topped with cranberry chutney is supreme, and just a dollop of chutney can even make leftover veggies sparkle. Chutney of any sort is also wonderful with cheese or flatbread, so it’s great for a late-afternoon snack or an appetizer. Chutneys travel well to a potluck gathering. Presented in a pretty jar, they can also make a sweet host gift.

RICH AROMAS AND HOLIDAY CHEER

The chutneys presented here use ingredients meant to complement a traditional holiday meal in the Northeast. I kept to similar ratios and processes in these recipes, but the variations are endless. Depending on your preferences, you can adjust the heat by using more or less garlic and pepper. You can also tone the sweetness by adding more sugar or using sweeter fruits, such as replacing raisins with dates. Although some chutneys are made using entirely fresh ingredients, these are all cooked in a pot on the stove. There’s a reason for that. The days may be getting shorter and grayer and very likely windier, but those fall flavors and rich aromas coming from your kitchen will bring out the holiday cheer and make you smile. I promise.