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The word chutney is more familiar in BritishEnglish, whereas in the USA chutneys aresomewhere between a jam, a relish, a jelly, and apickle; but in India, that's just the top of the chutney pot. Chutneys are varied and abundant.Zine ChutneyIn the picture above, this type of sweet mangochutney is a British concoction that becamepopular in 19th century British India. Yes,people in India makes mango chutney, but maynot recognise the British bottled variety.Pickle and Relish
The word chutney comes fromHindi चटनी / cha ṭ n ī /, derivingfrom चाटना / ch ā ṭ n ā / 'to lick' or 'toeat with appetite'.In India, chutney refers to fresh and pickledpreparations. It can include such forms as a spicycoconut dip, a tomato relish, a ground peanutgarnish or a dahi or cool raita yoghurt.If you are hard up or in a hurry, a quick snack meal is roti/chapati /naan -flat breads - and chutneys. So, chutney can mean a liquid sauceor a selection of dry condimentssuch as caraway seeds and sweet and spicy curry nuts.An Anglo-Indian Word
A bit on the sideChutney is not a word for sweet and sticky stuffin a glass jar, but the Anglo-Indian idea ofchutney comes largely from a fictitious MajorGrey and the excellent Sharwood’s maintainsthis fiction for ignorant foreigners.
Mango Chutney Recipehttps://www.simplyrecipes.com/recipes/homemade_mango_chutney/This is about as simple as it gets. You need noculinary skill to make it. Be daring.
History and Fablesof Anglo-Indian foodThe first Indian restaurant in England, theHindoostanee Coffee House, opened in 1809 inLondon, as described in The Epicure's Almanackof 1815. A room was set apart for smokinghookahs with oriental herbs. In 1815, ArthurWellesley became Duke of Wellington after hisvictory at Waterloo. He was an old India handwho insisted on eating rice with every meal. Onhis return to London, after defeating Napoleon,he wanted a curry with chatni or chutney.
Shah Jahan and ChutneyA tall tale from the Indian court relates that once,when the Mughal emperor Shah Jahan fell ill, hishakims recommended that he eat a dish whichwas spicy and flavourful, yet easy to digest. Thuswas invented the chaat — built on a foundationof lentils and pulses, but finished with a dribbleof spicy mint and coriander chutney and sweet -sour date and tamarind chutney. The last twoingredients — the chutneys — were whatgave chaat its name, since both are said to havecome from the Sanskrit word chaatni —which means to lick.
So, what else can you dowith chutney?1. Have it on a sandwich – add it to chicken salad2. Serve it alongside a cheese, and/or preserved,cured meat platter3. Mix it into ground beef or pork and use formeatloaf or sausage roll filling4. Serve it on the side of a meat pie or anempanada5. Eat it with any kind of cooked pork dish (e.g.chops, tenderloin, ham, etc.)
Relish Garnish Dip6. Serve it with grilled sausages7. Serve it with roasted chicken orturkey8. Serve it with paté9. Warm goat cheese or brie, pourchutney over it and serve10. Mix it with Greek yogurt tomake a dip11. Purée it and glaze meat,roasted sweet potatoes, butternutsquash, etc.12. Purée it and use as a dippingsauce for egg rolls, samosa, anyfried food!13. Purée it and add it to salad dressing 14. Serve it with a grilled cheese sandwich 15. Serve it on the side of Indian dishes likecurry 16. Serve it on a burger, especially a cheese orveggie burger etc etc etc
Branston - pickle or chutneyBranston is a village near Burton upon Trent inEngland. There, in 1922 , Crosse &Blackwell started to make Branston Chutneywhich they renamed Branston Pickle to show itwasn’t foreign muck. Then in the USA it becameBranston Relish. There you go.The popular Eastern European dill pickle, madefrom gherkins and a mound of dill weed, ispreserved in salt brine and vinegar.Do not credit recipes that insist onfine malted and flavoured vinegars: cheap, plain,white vinegar will do – though fancyfoodies will shriek at the peasant proposal.
BBC Food RecipesThe BBC Good Food Guide is eminentlysensible. Save your old jam jars and similar glassvessels. Sterilize them with boiling water and asmall cup of white vinegar.https://www.bbcgoodfood.com/recipes/collection/pickles-jams-and-chutneys-recipes53 Chutney Recipes for plain and simplekitchens. Anyone can do it. The longer you leavechutney to mature, the better it tastes.
ChaatChaat, or chāt is a family of savoury snacks thatoriginated in India, typically served as an horsd'oeuvre or at roadside tracks from stalls or foodcarts across South Asia in India, Pakistan, Nepaland Bangladesh. With its origins in UttarPradesh, India, chaat has become immenselypopular in the rest of South Asia. Wikipediahttps://en.wikipedia.org/wiki/ChaatDahi Puri Chaat (Street Food)
Make Your Own ChutneySteve Mongkutsanpaper@proton.meIt tastes better than shop stuff. You get thesatisfaction of making you own grub. You knowwhat goes in it. Use good quality 5% vinegar. This is a San Paper Zinehttps://www.sansap.com/