Chutneys are easy to make, and are part of our rich British tradition of preserving the harvest for enjoyment throughout the year. Chutneys are traditionally made when seasonal local foods are abundant and the focus of our Chutney Challenge competition is on British grown fruit and vegetables. Windfall apples, green tomatoes and other end-of-season fruit such as rhubarb can be used, making the most of the local food harvest.
Chutney (the word is from the Sanskrit chatni, meaning to lick) originated in India. According to Julie Sahni, an author of cookbooks on Indian cuisine, chutneys were intended to be served alongside and savoured with other foods. Madhur Jaffrey, also a cookbook author, says that in India the term chutney also means mixture.
The original chutney of India was usually a relish made from fresh fruits, herbs and spices. During the colonial era the British took the concept of chutney back to Britain (along with curry dishes), and then out to their other colonial territories, including South Africa and the Caribbean Islands. During this long journey the concept changed, so that the preserved condiment became the British standard chutney. [read more]
Think your recipe can be
Best British Chutney 2010
Entry forms available to download later in 2009!
The National Chutney Challenge is organised by 
