The Best Chutney You Can Make with Leftover Mixed Pickle

Turn a few leftover spoonfuls of mixed pickle into a fantastic instant chutney. It’s a two-minute flavor miracle.

Take about 1/4 cup of mixed pickle (including veggies, oil, and spices) and place it in a small blender or mortar. Add a large handful of fresh coriander leaves, a few mint leaves, and a squeeze of lime or a tablespoon of water. Blend or pound into a coarse paste.

The result is a chutney with incredible depth—the fermented, spiced base of the pickle combines with the bright, herbal freshness of the coriander. It’s perfect as a dip, sandwich spread, or alongside grilled meats.

This hack solves the "last bit in the jar" problem deliciously. It works best with a pickle that has a flavorful masala, the kind you’ll find prioritized in a quality-focused mixed pickle.