How Long Does Chutney Last? Shelf Life, Storage Tips & Signs It's Gone Bad

When you make chutney, a tangy, spicy condiment made from fruits, vegetables, herbs, and spices, commonly used in Indian cooking. Also known as Indian relish, it’s the flavor booster that turns plain idli, dosa, or rice into something unforgettable. But once you’ve blended it, squeezed the lime, and bottled it up—how long does it actually last? This isn’t just about food safety. It’s about keeping that bright, punchy taste alive so your meals don’t turn dull.

Fresh chutney, typically made without preservatives and using raw ingredients like coconut, coriander, or tamarind, lasts about 5 to 7 days in the fridge if stored in an airtight container. If you freeze it, you can stretch that to 3 months without losing much flavor. But cooked chutney, like mango or tomato chutney that’s been simmered with sugar and vinegar, lasts longer—up to 2 to 3 months in the fridge. The acid and sugar act like natural preservatives. And oil-based chutney, such as coconut or peanut chutney with a layer of oil on top, can stay good for weeks because the oil blocks air and bacteria.

Here’s what you need to watch for: if your chutney smells sour beyond its usual tang, looks moldy around the edges, or separates into watery layers with a weird texture, it’s gone bad. Never taste it if you’re unsure—spoilage doesn’t always smell like rot, but it always tastes wrong. Always use a clean, dry spoon to scoop it out. Wet spoons introduce moisture and bacteria, which is the #1 reason homemade chutney spoils fast.

You’ll find plenty of tips in the posts below—how to make chutney that lasts longer, what ingredients help preserve it naturally, and which pairings work best with fresh versus aged chutney. Whether you’re storing coconut chutney for your morning dosa or keeping a batch of tamarind chutney for samosas, you’ll learn how to make every drop count.