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Our Chutney - The best of 3 worlds (Indian cuisine + English recipes + Australian indigenous ingredients)



One of the things that I love about our Chutneys (OK, I may be a bit biased 🤣) is that they are great relishes that it work with a wide range of foods on their own and as recipe ingredients.  (Not bad for a condiment that’s often relegated to the back of the shelf in the pantry or refrigerator.)  For me Chutney should be front and centre on the table considering its long history. 

In its basic form a chutney is an Indian condiment whose name derives from the Hindi word chaṭnī = ‘eat with appetite’.  In India, the description is often used for both fresh and pickled dishes indiscriminately.  Specific ingredients, preparation styles and final recipes will vary from region and even households. 'Western style' chutney recipes are a result of cultural and cuisine fusion originating from Anglo-Indian kitchens during the mid-late 1800’s.  Pickles and sauces were made using English and European fruits along with the Indian spice blends and brands such as Major Greys Chutney became popular.  The perfect accompaniment to a spicy meal, you’ll now find Chutneys around the world and synonymous with the Indian diaspora in Africa, the Caribbean, and the South Pacific.

Our Currong Comestibles Chutneys blend the best of Indian cuisine + English recipes + Australian indigenous ingredients into distinctive flavours.  Our main fruits for our Chutneys are our Riberries (Spicy Riberry Chutney) and Rainforest Limes (Rainforest Lime & Mango Chutney). 

Our Riberry is the fruit of the Syzygium luehmannii variety of the indigenous Lilly Pilly which adds a spicy, clove-like taste to the traditional relish.  Think of the cranberry flavour with a spicy, Australian style that’s a combination sweet/savoury.  Golden syrup, dates and even a touch of chilli all lend a special ‘zest’ to our Spicy Riberry Chutney and it is the ideal accompaniment to roasts and sandwiches. (Culinary Trivia - There are over 100 known varieties of the indigenous Lilly Pilly.)

 Australia’s native Microcitrus australis Rainforest Lime has a ‘bright’, vibrant citrus flavour which blends beautifully with mango’s sweetness and this chutney’s zesty spice mix.  The Rainforest Lime & Mango Chutney is flavourful, not hot, thanks to a touch of ginger and sultanas, and is sure to be a favourite for your cheese platters and curry nights.

One of our business mantras’ is ‘no-waste’ and our Chutneys (& Jams) recipes use the processed fruit from our Shrub production as their primary component.  We then add the other fruits and ingredients and finish off the recipes with unique spice blends.  

These blends are beautiful melanges of both native and European herbs and spices designed to maximize the unique flavours of the Chutney elements. Want to know a secret?  Listed below some of the spices that we use in each of our Chutneys!  The lists should give you an insight into the fabulous flavours that you experience with each bite 😋!

Rainforest Lime & Mango Chutney and Spicy Riberry Chutney

Rainforest Lime & Mango Chutney spice blend ingredients:

Coriander Seed

Forest Berry Herb  (indigenous Australian)

Lemon Myrtle Leaf  (indigenous Australian)

Native Pepperberry  (indigenous Australian)

Sea Salt

Wattleseed (indigenous Australian)


Spicy Riberry Chutney spice blend ingredients:

Akudjur  (Indigenous Australian)


Bay Leaves

Black Peppercorns

Brown Mustard

Caraway Seed


Coriander Seed

Cubeb Pepper


Dill Seed

Fennel Seed




Grains of Paradise

Green Cardamon                                                                         


Lemon Myrtle  (Indigenous Australian)

Long Pepper

Mountain Pepperleaf  (Indigenous Australian)

Mustard Seeds



Orris Root


Rose Petals



Sea Salt

Sichuan Pepper


Wattleseed  (Indigenous Australian)

White Peppercorn


What is your favourite way to enjoy Chutney? 

Accompanying relish for roasts                       Spice up a cheese platter
As a special ingredient in marinades, sauces and cocktails


Here are 5 more ways to enjoy Chutney:

  1. Add a small spoonful to butter for extra flavour. Fabulous with roasted chicken or fish.
  2. Add a ‘smear’ to a sandwich. We love the Spicy Riberry Chutney on a Bacon & Egg Roll.
  3. Combine Chutney, cream cheese, yoghurt (optional) and your favourite spice blend into your signature cheese ball and serve with crackers.
  4. Mix equal amounts of Chutney and mustard for a quick & easy holiday ham glaze.
  5. Add a few spoonsful of Chutney to your next salsa mix. Add coriander or parsley and serve with tortilla chips.

And while we generally think of Chutney as a ‘stand alone’ relish to jazz up our favourite foods and curries, it’s also a fabulous recipe ingredient.  Have a look at this mouth-watering Mango, Rainforest Lime & Shrimp Tacos recipe created by Urban Harvested with our Rainforest Lime & Mango Chutney.  It’s the perfect recipe for livening up any Taco Tuesday 😋.

(Click on the photo below to download the recipe pdf)

 Mango + Rainforest Lime Shrimp Tacos


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