Chutney

chutney

Origins and historical of chutney.

International and regional variations of the condiment and traditional preparations/dishes utilizing the condiment.

How is the condiment served? What is it served with? How is it used in cooking? How is the condiment made?

Chutney is a gluten-free, spicy or savory condiment originating in India.

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It’s used to provide balance to an array of dishes, or highlight a specific flavor profile.

Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

Mango chutney recipe:

Heat 1 tbsp vegetable oil and ½ tsp red chili flakes in a pot over medium heat.

add 1 medium chopped onion and cook until translucent and soft.

Add ¼ cup chopped fresh ginger and 1 clove of garlic, minced, and cook until fragrant, 30 seconds to a minute.

Add 4 lbs roughly chopped mango (peeled and pitted), ½ cup golden raisins, 1 ½ cups sugar, ¾ cup white vinegar, 1 tsp garam masala, ½ tsp mustard seeds, and 1 tsp salt.

Stir well to combine, and bring to a boil. Once boiling, reduce heat and allow to simmer up to an hour until chutney resembled a thick syrup.

Place in a clean glass jar and allow to cool completely to room temperature before covering and storing in the fridge.

Avoid soft fruits with delicate flavors such as raspberries, strawberries, and similar because they will cook down into more of a smooth jam and their flavor will be lost.

Dried fruits work particularly well in chutneys since they retain their texture, yet contribute a tart flavor offset by the sugar and spices.

As a rule of thumb, use 6 1/2 pounds of fruit per 32 liquid ounces of vinegar, and 2 pounds of sugar. Adjust the content of vinegar and sugar depending on the tartness and acidity of the fruit you’re using. For sweet mangoes use less sugar, for tart apples or quince use less vinegar.