Chia Seed Chutney Recipe – How To Make Chutney – Spicy Mint Chutney Recipe


  • 12 cups packed fresh mint leaves
  • 12 cup packed fresh cilantro leaves
  • 2 Serrano chiles, stemmed
  • 1 clove garlic, coarsely chopped
  • 1 tsp. grated fresh ginger
  • 12 tsp. ground cumin
  • 1 tsp. finely grated lemon zest
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chia seeds
  • Kosher salt, to taste
  • Sugar, to taste


  1. In a blender, combine the mint, cilantro, chiles, garlic, ginger, cumin, lemon zest and juice, and ½ cup cold water; blend until very smooth.
  2. Transfer the chutney to a small bowl. Whisk in the chia seeds, then refrigerate for 15 minutes to allow the seeds to thicken the sauce.
  3. Once thickened, season the chutney with kosher salt and pinch of granulated sugar to taste. Use immediately, or cover and refrigerate for up to 3 days.

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Cranberry Apple Chutney Recipe


  • 1kg cooking apples, peeled and chopped into small chunks
  • 500g eating apple, peeled and chopped into large chunks
  • 450g onion, sliced
  • 50g fresh root ginger, finely chopped
  • 1 tsp peppercorns
  • 500g granulated sugar
  • 250ml cider vinegar
  • 500g cranberry


  • Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  • Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
  • Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!