Homemade Chutney Shelf Life: How Long Does It Really Last?

When you make homemade chutney, a fresh, tangy condiment made from fruits, vegetables, spices, and vinegar or oil. Also known as Indian chutney, it’s a flavor booster that turns simple meals into something special. But once you’ve blended your mango, coconut, or tomato chutney, the big question isn’t how good it tastes—it’s how long it’ll last. Unlike store-bought versions with preservatives, homemade chutney doesn’t come with an expiration date printed on the jar. So how do you know if it’s still safe to eat?

The answer depends on three things: chutney storage, how you seal and refrigerate it, the acid content, like vinegar or lemon juice that stops bacteria, and whether you used clean tools and jars. Most fresh chutneys last 2 to 3 weeks in the fridge if stored in airtight glass containers. Oil-based chutneys, like coconut or peanut chutney, can last up to a month because oil acts as a natural barrier. But if you notice mold, a sour smell that’s not just tangy, or a fizzy texture, toss it. No second chances.

Freezing is your best friend if you make big batches. Portion it into ice cube trays, freeze, then pop the cubes into bags. You’ll have ready-to-use chutney for months. And don’t forget the chutney spoilage, the subtle signs that tell you it’s gone bad. A change in color? Maybe. A slimy layer? Definitely not. A sharp, off smell? Throw it out. You don’t need to guess—trust your nose and eyes. And if you’re unsure, it’s always better to make a fresh batch. Chutney is quick to whip up, and fresh flavor makes all the difference.

People often confuse chutney preservation, the methods used to extend freshness with canning. But unless you’re pressure-canning with proper sterilization, don’t assume your fridge-stored chutney is shelf-stable. Even if it looks fine after a month, the flavor fades. The best chutney is the one you make fresh, then eat within weeks. That’s why most of the recipes on this site focus on small batches, perfect for daily use. Whether you’re pairing it with dosa, samosa, or rice, the goal is flavor—not longevity.

Below, you’ll find real advice from people who’ve made chutney for years—how to store it right, what ingredients help it last longer, and what mistakes ruin it fast. No fluff. Just what works.