Chutney may seem like a bit player; an afterthought or nonessential inclusion in a large array of dishes, but in actuality, it’s the critical thread that ties a meal together. Derived from the Hindi word chatni, which literally means “to eat with appetite,” chutney is as diverse as the panoply of condiments found in any given home.

Cilantro chutney, coconut chutney, and tamarind chutney are some of the most popular, especially in the US, but why stop there when we have so many other flavors, and such ample umami, at our disposal? Mushroom chutney, made with supple Sugimoto shiitake mushrooms, is the all-purpose meal starter and finisher that’s indispensable in my kitchen.

Mushroom chutney, while less common, certainly isn’t unheard of. The power of a well-crafted chutney is how it can combine sweet, salty, sour, bitter, and spicy into one small spoonful. Intense and powerful, that quality is only amplified when you add Sugimoto shiitake into the mix.

What Is Chutney?

Defining chutney is akin to defining salsa. They can be sweet or sour, hot or mild, made from fruits and/or vegetables, from fresh produce or dried, blended smooth or left chunky, and the options go on. Chutney is a boundless concept with endless combinations and permutations that can be further modified to personal preferences.

I’ve always seen western-style chutney as being somewhat related to Italian agrodolce. Intensely flavorful with a powerful contrast between vinegar and sugar, they’re cooked down like jam, ideal for preserving an excess of any perishable produce. In truth, chutney is anything that you make of it, entirely flexible and customizable to personal preferences.

What Makes Mushroom Chutney Special?

Sugimoto shiitake mushrooms are so powerfully aromatic and flavorful, just a little bit goes a long way. Thus, a little spoonful of mushroom chutney can light up a whole dish in an instant. Best of all, while I adore using the thick, meaty Donko shiitake caps, it’s an ideal opportunity for using up any extra stems you may have been saving from previous recipes. The texture itself can be kept coarse or blended further; it’s effortless to smooth out the rough edges of any stems with a finer grind.

Redolent of bright, punchy ginger and bolstered by toasted cumin and mustard seeds, every bite is a new adventure. Tender chunks of sweet apple soften the acidity of tart yet fruity sherry vinegar and balance out the overall flavor. Effortlessly livening up new recipes or leftovers with ease, the combination is complex, mildly spicy, and altogether invigorating.

How To Serve Mushroom Chutney

Although it’s most frequently seen as a condiment, chutney can provide a substantial portion of a meal. Personally, I see different preparations as being better suited to smoother or chunkier textures.

Chunky Chutney:

With big, meaty pieces to really sink your teeth into, this version is best used as a topping, relish, or side. Consider adding it to…

• Tofu or chickpea scrambles
• Stews or braises
• Rice pilaf
• Indian thali
• Charcuterie or cheese boards
• Toast or bruschetta
• Pasta sauce

Smooth Chutney:

Kept thick, smoother chutney is perfect for spreading, while adding more liquid to make it pourable opens up a whole new world of opportunities. Try using this one as…

• Sandwich spread
• Dip with chips, papadum, or samosa
• Salad dressing
• Sauce for cauliflower steaks or plant protein
• Base for soup
• Gravy over mashed potatoes
• Marinade for tofu, tempeh, or seitan

Variations and Substitutions

Don’t fret if some of these ingredients seem out of reach or unappealing. Everything is up for debate, easily swapped and modified to suit your specific tastes.

• Vinegar is one of the most important ingredients in successful chutney-making. I love the nuanced acidity of sherry vinegar, which harmonizes beautifully with the apples and sugar. If we’re being honest though, absolutely any acidic liquid will do. That means apple cider vinegar, white wine vinegar, rice vinegar, coconut vinegar, lemon juice, lime juice, grapefruit juice, and more are all excellent candidates. Use what you’ve got or play around with new options to keep things fresh.
• Sugar is key for taming the harsher notes of all that acid. Brown sugar is my favorite for its warm molasses flavor, but that’s also completely adaptable. An equal amount of coconut sugar or date sugar can create a similar sensation with a lower glycemic index, while a few drops of liquid stevia or monk fruit can help make it safe for people who need to cut back on added sugars altogether.
• Spices make up the heart and soul of any good chutney. Whole spices are generally preferable to ground, for their more intense flavor and added texture. If you only have ground, though, it can certainly work in a pinch. Just reduce the measure to about half of what’s called for when using whole spices, knowing you can always add more later as needed.

Mushroom chutney, featuring the umami superstar known as Sugimoto shiitake, is where tradition meets innovation. It turns a simple, earthy ingredient into a flavorful powerhouse that can elevate your cooking game.

The next time you’re in the kitchen, give this savory sensation a try. Whether you’re an experienced chef or just starting out, shiitake mushroom chutney promises a burst of flavors in every bite. Your taste buds will appreciate the adventure, and anyone else lucky enough to get a taste will be impressed with your elevated culinary acumen.

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Yield: Makes About 2 Cups; 16 Servings

Mushroom Chutney

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Mushroom chutney is the all-purpose flavor bomb you need in your life. As a condiment or meal starter, it elevates every dish with umami.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 2 Teaspoons Coconut Oil or Olive Oil
• 1 Large Shallot, Finely Diced
• 1 Medium Sweet Apple, Such as Gala or Fuji, Cored and Finely Diced
• 1 Teaspoon Whole Brown Mustard Seeds
• 1 Teaspoon Whole Cumin Seeds
• 1 1/2 Inches Fresh Ginger, Finely Minced
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 (2.47-Ounce) Package Donko Shiitake, Soaked Overnight, Or An Equal Amount Of Stems
• 1 Teaspoon Soy Sauce
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Cloves
• 1/4 Cup Dark Brown Sugar, Firmly Packed
• 1/3 Cup Sherry Vinegar, Champagne Vinegar, or Rice Vinegar

Instructions

1. Heat oil in a large, heavy skillet over medium heat. Once shimmering, add the shallot and apple. Saute for 4 - 6 minutes, until softened and beginning to brown. Add the mustard seeds, cumin seeds, ginger, and crushed red pepper flakes, stirring to incorporate. Cook for 1 - 2 minutes until aromatic.
   
2. Meanwhile, drain but reserve the soaking liquid from the shiitake. Roughly chop all the caps and stems, only removing the very bottom from the stems if they're especially hard and woody. Add the chopped shiitake to the skillet, followed by the soy sauce and salt. Saute for about 5 minutes.
   
3. Add the cinnamon, cloves, sugar, and vinegar, mixing well. Cover the skillet with a lid, reduce the heat to low, and simmer gently for 40 - 45 minutes, until jammy and fragrant. Check on the mixture every 15 minutes or so, adding a splash of the reserved shiitake soaking water if needed to prevent it from drying out.
   
4. Let cool completely before storing in glass jars. Serve warm, at room temperature, or chilled.

Notes

Mushroom chutney can keep in an airtight glass jar stored in the fridge for up to 2 weeks.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 49Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 90mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.