Chutneys With Booze: Try Our 4 Handpicked Alcohol-Infused Desi Sauces For Savory Pairings
Let’s talk about chutneys, but not just any chutney—let’s talk about chutneys that have been given a spirited makeover (literally, as in, alcohol).
Yes, we’re suggesting infusing these traditional condiments with a splash of your favourite spirits to create something truly extraordinary which will elevate whatever dish you’re pairing it with!
Whether you’re a fan of whisky, rum or even a cheeky bit of gin, there’s a chutney recipe here that’s just begging to be spread on your next sandwich or dolloped on a sizzling piece of meat.
Tequila-Infused Tomato Chutney
Bringing in a Mexican touch to the table is the Tequila-Infused Tomato Chutney. This bold and tangy chutney is a fantastic companion to tacos, quesadillas or even just a good ol’ cheese platter.
Start with dicing six tomatoes, finely chopping two jalapeños, one onion, half a cup of apple cider vinegar, half a cup of sugar, a teaspoon of cumin seeds, and a teaspoon of smoked paprika.
Combine the tomatoes, jalapeños, onion, vinegar, sugar, cumin seeds, and smoked paprika in a saucepan.
Bring to a boil, then reduce to a simmer and cook until thickened, for about 35 minutes. Stir in 60 ml of tequila and cook for another 5 minutes. Let the chutney cool before jarring.
Rum-Infused Pineapple Chutney
The next time you’re looking to get adventurous in your culinary pairings, try the Rum-Infused Pineapple Chutney. The sweetness of pineapple pairs wonderfully with the deep, caramel notes of dark rum, making this chutney a great match for seafood or grilled meats.
To make it, you’ll need one peeled and diced pineapple, one finely chopped red onion, half a cup of white vinegar, half a cup of brown sugar, a tablespoon of mustard seeds, and a tablespoon of chopped mint.
Combine the pineapple, onion, vinegar, sugar, and mustard seeds in a pot. Bring to a boil, then reduce the heat and simmer until the mixture is thickened, for about 20 minutes.
Stir in 60 ml of dark rum and the mint, and let it simmer for another 5 minutes. Let the mix cool down before storing it in jars and whipping it out during the next seafood extravaganza.
Gin-Infused Cucumber Chutney
This light and refreshing chutney is a fantastic companion to smoked salmon or a crisp salad.
Start with two peeled and diced cucumbers, one finely chopped onion, half a cup of white vinegar, half a cup of sugar, a teaspoon of dill seeds, and a teaspoon of chopped fresh dill.
Combine the cucumbers, onion, vinegar, sugar, and dill seeds in a saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, for about 35 minutes.
Stir in 60 ml of gin and the fresh dill, and cook for another 5 minutes. You know the drill–let it cool before jarring.
Bourbon-Infused Peach Chutney
To make this mouthwatering chutney, you’ll need four peeled and diced peaches, one finely chopped onion, one cup of apple cider vinegar, one cup of brown sugar, a teaspoon each of ginger and mustard seeds, and half a teaspoon of cinnamon. Combine the peaches, onion, vinegar, brown sugar, and spices in a large pot.
Bring to a boil, then reduce the heat and simmer until the peaches are soft and the mixture is thickened—for about 45 minutes. Stir in 60 ml of bourbon and simmer for an additional 10 minutes.
Let it cool and then store it in sterilised jars. This chutney pairs beautifully with grilled chicken or a sharp cheddar cheese.
