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Mushroom Chutney

Makes 1 pint
Time 1 hr
Sweet and spicy flavors blend perfectly to complement roasted poultry and meats. Leftover chutney makes a piquant condiment for both hot and cold sandwiches.
Ingredients
  • 1 tablespoon canola oil
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 onion, finely diced
  • 1 pound assorted mushrooms, such as oyster, lobster, cremini and shiitake, cleaned and chopped
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon crushed red chile flakes
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 cup brown sugar
  • 1/3 cup sherry vinegar
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Method

Heat oil in a large heavy skillet over medium-high heat. 

Add mustard seeds. 

When seeds start to pop, turn off heat and cover until popping stops. 

Remove the cover and return the skillet to medium-high heat. 

Add onion and mushrooms and sauté until softened, about 10 minutes. 

Stir in ginger and spices. 

Add salt, sugar and vinegar and reduce heat to low. 

Cover and simmer for 40 minutes. Serve warm.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon canola oil
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 onion, finely diced
  • 1 pound assorted mushrooms, such as oyster, lobster, cremini and shiitake, cleaned and chopped
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon crushed red chile flakes
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 cup brown sugar
  • 1/3 cup sherry vinegar
Shop with Prime

Exclusively for Prime members in select ZIP codes.