15 Tasty Vegan Chutney and Relish Recipes

While there is some debate about the difference between a relish and a chutney, many can agree that they are both delicious and make a great addition to sandwiches, salads, and anywhere else you might want a vibrant condiment.

Both relishes and chutneys can include fruits and vegetables. They can be sweet, sour, and often spicy. It will depend on the type of cuisine you are eating when choosing the base and flavor profile of your chutney or relish.

Here are 15 recipes for these yummy condiments, which will inspire you to experiment with different fruits, vegetables, and spices in your kitchen cabinet.

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes, it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy!

1. Sweet Zucchini Relish

Source: Sweet Zucchini Relish

Once you make this Sweet Zucchini Relish by Molly Patrick, you won’t be able to have a barbecue without it! This relish is sweet with a slight bite, chunky, and oh-so delicious! Make it to top your veggie burgers and dogs, or even add some to macaroni or potato salad.

2. Fermented Green Tomato Relish

Source: Fermented Green Tomato Relish

This Fermented Green Tomato Relish by Angi Schneider is a probiotic-rich version of salsa verde. When you serve this, squeeze some fresh lime over it for an authentic Mexican flavor. You can use green tomatoes or tomatillos interchangeably in this recipe.

3. Kasoundi (Spicy Indian Flavored Tomato Relish)

Source: Kasoundi (Spicy Indian Flavored Tomato Relish)

This recipe for Kasoundi (Spicy Indian Flavored Tomato Relish) by Rosalie Livingstone is a big spicy Indian cuisine flavored tomato relish. It’s good on everything savory: pastries, pies, patties, sandwiches, and roasted vegetables are all improved by the zing of kasoundi.

4. Mango Cucumber Relish

Source: Mango Cucumber Relish

This bright and refreshing Mango Cucumber Relish by Nita Ragoonanan is the perfect topping for a variety of dishes, or even just great on chips as a snack! The mango and cucumber combine with lemon, red pepper, seasoning, and a slight kick from jalapenos to create the perfect mix of sweet and spicy.

5. Caper-Currant Relish

Source: Caper-Currant Relish

You can spoon this delicious Caper-Currant Relish by Chay Wike over most roasted vegetables or enjoy this on toasted garlic bread with olive oil. It’s a lovely combination of sweet-and-sour ingredients with soft, toasty nuts, punchy acids, and fresh herbs. You might want to double the recipe because it disappears fast.

6. Cantaloupe Date Oatmeal with Mint-Melon Relish

Source: Cantaloupe Date Oatmeal with Mint-Melon Relish

This Cantaloupe Date Oatmeal with Mint-Melon Relish by Lauren Smith is like a dessert pico de gallo, with cantaloupe instead of tomato and mint instead of cilantro. The dates bring out the melon’s sweetness so that the relish can add a bold flavor to simple oats. If you’re feeling lazy (and/or don’t want to buy mint leaves or blackberries), you could simply top with some diced cantaloupe. You could also skip the blackberries and just have chopped cantaloupe and mint, or you could skip the mint and have chopped cantaloupe and blackberries.

7. Fermented Squash Relish

Source: Fermented Squash Relish

This Fermented Squash Relish by Angi Schneider is a savory relish that is reminiscent of sour pickle relish without the vinegar flavor. You can make this ferment spicy or mild, depending on what peppers you choose to use. The cloves are the secret ingredient in this fermented summer squash relish; they add a rich, spiced flavor that mellows the ferment.

8. Cilantro Mint Chutney

Source: Cilantro Mint Chutney

This Cilantro Mint Chutney by Stephanie McKinnie is generally served with samosas and pakoras at Indian restaurants. It is a flavorful sauce with a hint of tanginess. This versatile sauce can also be used on sandwiches, Indian potato dishes, basmati rice, and much more.

9. Sorakaya Thokku Pachadi (Bottlegourd Peel Chutney)

Source: Sorakaya Thokku Pachadi (Bottlegourd Peel Chutney)

Bottlegourd peel chutney is made from the peel of bottlegourd and ridgegourd (beerakaya). The peels are healthy, with a good dose of vitamins and fiber. This Sorakaya Thokku Pachadi (Bottlegourd Peel Chutney) by Pavani Nandula is also super delicious and quite easy to make! Put it on a dosa, some rice porridge, or whatever else you like!

10. Rhubarb Chutney

Source: Rhubarb Chutney

Wow wow wow. This Rhubarb Chutney by Valentina Chiappa is full of flavor. It even has a little bit of a kick, and it goes well with pretty much everything!

11. Cilantro Chutney

Source: Cilantro Chutney

No matter how good your homecooked meal is, adding fresh herbs will always take it to the max! A sauce of blended herbs such as this Cilantro Chutney by Melanie Sorrentino is so flavorful and clean. With loads of fresh cilantro and the aromatics of cumin seeds, you’ll instantly feel that your dish has been elevated.

12. Bengali Tomato Chutney with Ginger

Source: Bengali Tomato Chutney with Ginger

Truly, this version of Bengali Tomato Chutney with Ginger by Rinku Bhattacharya practically took no effort. The gentle delicacy of flavors in this simple condiment is quite amazing!

13. Coconut Peanut Butter Chutney

Source: Coconut Peanut Butter Chutney

This Coconut Peanut Butter Chutney by Freda Dias is thick, creamy, and delicious and is perfect to be mopped along with some idly or dosa!

14. Spicy Plum and Apple Chutney

Source: Spicy Plum and Apple Chutney

Not sure what to do with all of the apples lying around your house? Here’s an idea: make this deliciously flavorful Spicy Plum and Apple Chutney by Rachel Clarke! It has the sweetness of plums and apples, the spiciness from cinnamon, cumin, and ginger, and the perfect savory touch from garlic, onion, and a bit of salt. This chutney livens up any dish, tastes wonderful on a roasted piece of seitan, and perks up sandwiches instantly.

15. Cranberry and Clementine Chutney

Source: Cranberry and Clementine Chutney

Bengali-style chutneys are so quick and easy to make. As for leftover Cranberry and Clementine Chutney by Rinku Bhattacharya, if there is any, you will enjoy transforming it into lovely, gently spiced cranberry muffins. The cranberry offers me a brighter option than tomatoes, which is a popular table favorite for chutneys in India, where they are plentiful and available all year round.

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