Making Indian chutneys in hexagonal jars

Making Indian chutneys in hexagonal jars

onion Chutney and Sri Lanka rotti, Indian food

When we think of making a batch of chutney, most of us tend to stick to the tried and tested British recipes our grandmothers used to make, such as plum chutney or green tomato chutney; however, you can be much more adventurous when it comes to making chutney, as pretty much anything goes. In today’s post, we go back to chutney’s roots and look at two Indian recipes for chutneys that really pack a punch.

Our hexagonal jars

Before we start with our recipe ideas, we want to talk briefly about what kind of jars to use for your next batch. It can be a good idea to use a totally different style of jar for chutney than you would use for jam; in this way, you will know instantly which is which when you look in the cupboard. Our hexagonal glass jars are very popular and add a stylish touch to your home preserves. With a colourful label and a ribbon round the jar, your next batch of chutney will look fantastic.

Ready to fill those hexagonal jars?  

Tomato and chili sauce, jam, confiture in a glass jar on a grey stone background.

You have bought your hexagonal glass jars and sterilised them; now, it is time to crack on with some recipes. We are going to cover a great simple garlic chutney and a brinjal chutney.

Garlic chutney


350g garlic, peeled and crushed
350g grated coconut
125g sesame seeds
2 tbsp chilli powder
Pinch of salt


– Roast the sesame seeds until golden brown.
– Mix the garlic and grated coconut thoroughly, then add the sesame seeds, chilli powder and salt and blend together in a blender
– Spoon the mixture into a jar and seal. This chutney will keep in the fridge for one to two weeks.

Brinjal chutney

2 medium-sized aubergines
6 cloves garlic
1 onion
1 bunch coriander
2 green chillies
30g fresh ginger, grated
1 tsp mustard oil
Pinch of salt


– Chop the onion and coriander, both very finely. Remove the seeds from the chillies and chop very finely.
– Pierce six holes in the skin of the aubergines and wedge in the garlic cloves. Drizzle some oil over the aubergines and roast in the oven for about 30 minutes.
– Remove from the oven, peel off the skin, and place in a blender with the ginger.
– Blend to a smooth paste, then add the onion, coriander, chillies, salt and mustard oil.
– Mix well, spoon into the jars, and seal.

If you decide to give these Indian chutney recipes a try, let us know how you get on via Facebook or Twitter.

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