Chutney has travelled beyond the subcontinent in memory and migration. As trade routes, indenture and empire carried people and ingredients across oceans, chutneys travelled with them. In the Caribbean it became satini; in Southeast Asia, a cousin to sambal; in Britain, it evolved into sweet-sour flavours like Major Grey’s Chutney and Colonel Skinner’s Chutney and in South Africa, Mrs HS Ball’s Chutney remains a supermarket emblem of Indian migration. This chapter explores chutneys that embraced new landscapes and ingredients. Contemporary kitchens continue this dialogue by pairing matcha with coriander, romesco with red chilli, hummus with amla. These experiments remind us that chutney is migratory and gloriously hybrid. A condiment, yes. But also, a traveller.Chocolate and anjeer chutneyYou know those days when a mad idea seizes you? This chutney is the result of one of my ‘let-it-all-loose’ moments in the kitchen. It brings together luscious figs, dark chocolate and a splash of Cognac, with green chilli slipping in a sly kick. The result is a sweet– spicy preserve that pairs beautifully with cheese or warm sourdough. Inspired by both French and Indian culinary traditions, this chutney is a bold marriage of decadence and heat, an instant conversation starter on any table or cheeseboard.Ingredients 500 g dried figs, roughly chopped 1 cup warm water (for soaking) 200 g sugar ½ tsp vanilla extract (or 1 vanilla pod, split and seeds scraped) Juice of ½ lemon 2 strips lemon zest 1 small cinnamon stick 1 whole star anise 4–5 whole cloves •1 small green chilli, slit (optional; adjust to taste) 80 ml Cognac ½ cup dark chocolate (70% cocoa or higher), finely chopped A pinch of sea saltMethod Soak the dried figs in the warm water for 30 minutes. Once softened, drain, reserving the soaking liquid, and chop the figs finely.In a heavy-bottomed saucepan, combine the chopped figs, sugar, lemon juice, lemon zest, cinnamon stick, star anise, cloves, vanilla extract and the green chilli. Add about half of the reserved soaking liquid and simmer gently over medium heat for 25–30 minutes, stirring occasionally, until the figs break down into a soft, sticky mixture. Add more soaking liquid if needed to prevent sticking. Remove from the heat and discard the whole spices and green chilli. While the mixture is still warm, stir in the chopped chocolate until fully melted and incorporated.Add the Cognac and sea salt, stirring well. Allow the chutney to cool completely before transferring to a clean jar. Store refrigerated and use within two weeks. Karela tzatzikiThis inventive chutney offers a refreshing Indian take on Greek tzatziki, pairing bitter gourd (karela) with creamy curd, gentle spices and cooling mint. The result is a tangy, soothing accompaniment that tempers karela’s bitterness while softening its earthy edge. It pairs beautifully with millet rotis and rice dishes, and works just as well as a dip with crisp papad or crackers.Ingredients 2 small karela (bitter gourd), grated 1 tsp salt (for karela prep) 1 tbsp oil (preferably mustard or sesame) 1 tsp mustard seeds 1–2 green chillies, finely chopped 1 cup thick curd, whisked until smooth 2 tbsp fresh mint or coriander leaves, finely chopped ½ tsp roasted cumin powder ½ tsp sugar Salt, to tasteMethod Grate the karela and sprinkle it with salt. Set aside for 10–15 minutes to draw out excess bitterness. Squeeze well and discard the released liquid. Heat the oil in a small pan. Add the mustard seeds and allow them to splutter. Add the green chillies and sauté for 30–40 seconds, until aromatic. Add the squeezed karela to the pan and sauté for 6–8 minutes, until softened and lightly browned. Remove from the heat and allow to cool completely. In a bowl, whisk the curd until smooth. Stir in the roasted cumin powder, chopped mint or coriander, and sugar. Blitz the karela coarsely in a blender. Add salt and fold the mixture into the seasoned curd. Chill briefly before serving for the best flavour and texture.Red onion chutneyPopular across Britain, this chutney of sweet, slow-caramelised onions balanced with gentle vinegar tang and quiet warmth from spices has become a staple on cheeseboards, in sandwiches and alongside roast dinners. Though distinctly British in identity today, onion preserves trace their inspiration back to the Indian subcontinent. The natural sweetness of red onions makes them ideal for slow cooking into a chutney that straddles savoury and sweet, a perfect companion to sharp cheeses or even humble bread and butter.Ingredients 2 tbsp olive oil 500 g red onions, finely sliced 150 g light brown sugar 120 ml red wine vinegar 120 ml balsamic vinegar 1 tsp salt ½ tsp freshly ground black pepper ½ tsp dried chilli flakes (optional, for gentle heat) 1 bay leaf 1 sprig fresh thyme (or ½ tsp dried thyme)Method Heat the olive oil in a heavy-bottomed pan over medium heat. Add the sliced onions and cook gently for 20–25 minutes, stirring occasionally, until softened and caramelised to a rich golden brown. Add the brown sugar and stir until it dissolves and the onions turn glossy. Pour in both vinegars, then add the salt, pepper, chilli flakes (if using), bay leaf and thyme. Stir well. Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the chutney thickens to a jam-like consistency. Remove the bay leaf and thyme sprig. Allow the chutney to cool slightly, then transfer to sterilised jars. Seal and refrigerate. Excerpted with permission from Chutney Chronicles: Recipes, Stories, Wellness, Sudha G Tilak, Bloomsbury India.