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| CHUTNEY |
COOKING
INFORMATION |
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Chutney
The
original chutney of India (Hindi: chatni) was usually
a relish made from fresh fruits and spices. During the
colonial era the British took it home (along with curry
dishes) to their Island, and thence to their other colonial
possessions, including South Africa and the Caribbean
Islands. During this long journey the concept changed,
until the commercially made mango chutney 'Major Grey's
chutney' became the British standard chutney. Major
Grey is a probably mythical colonial British officer
who loved curries and made his own chutney to accompany
them (no one has a copyright on his name - anyone can
use it). These commercially made cooked chutneys are
still popular in Great Britain, and are usually made
of fruit (usually mangos, apples or pears), onions and
raisins simmered with vinegar, brown sugar and spices
for about two hours.
Chutneys
are served with almost every meal in India, especially
as relishes with curries, but also as sauces for hot
dishes (especially meats). They can be fresh or cooked,
and are made from a wide variety of ingredients. They
range in flavor from sweet or sour, spicy or mild, or
any combination of these; they can be thin or chunky
and can be made with fruits or vegetables or both. Mangos,
apples, pears, tamarind, onions, lemon, tomato, raisins,
coconut, vinegar, sugar, honey, citrus peel, garlic,
ginger, mint, turmeric, cinnamon, cilantro, and hot
chilies are some of the ingredients used. (Not all together!)
Cooked
mango or papaya chutneys are common in the Caribbean,
and chutneys are also widely used in South Africa. They
have become increasingly popular in the US, especially
with the rise in popularity of Caribbean curries.
See
James' website for Apple Chutney Recipe and Mango Chutney
Recipe
Some
chutney recipes on Hub-UK:
Use
the search box to find more recipes or uses for chutney.
 This
article is from Chef James Ehler of Key West, Florida.
James
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, and the New Bern Golf and Country Club, North
Carolina.
He
is now webmaster and cook at the Blue Heaven Restaurant
in Key West while he works on his Food Encyclopedia
(five years so far). It is well worth paying a visit
to James' food reference website which is a useful resource
well worth Bookmarking - to visit either website just
click on their title:
The
Food Reference Website
The
Blue Heaven Restaurant, Key West, Florida
©
James T. Ehler, 2001
All rights reserved
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