Chutney

[Anna Elizabeth Henry]

As autumn rolls in this weekend, I've noticed noticed a shift in recipes in various magazines and on cooking blogs I frequent. I've also found a fair number of chutney recipes popping up this fall. While I'm familiar with it, I never gave much thought to how long it's been around and where exactly it originated from. So, I poked around to discover chutney has a very interesting history that all began in colonial India when the British took up residence there.

The original chutney from India was call chatni in Hindi. Typically it was more of what we'd consider a relish today made from fresh fruits and spices. The British living in India naturally took chutney back to England along with another favorite - curry. Chutney caught on well and was even sold commercially very early on in the 19th century under the Major Grey's chutney brand. Major Grey was supposedly a British officer who loved his curries and crafted his very own brand of chutneys to accompany them. There are still Major Grey Chutneys sold commercially in both the US and in the UK.

In India, chutneys are served with almost every meal, especially when used more like a relish for curries, but they can also be used as a sauce for hot dishes - especially meat ones. Chutneys can be fresh (think something akin to pico de gallo) or cooked and can include a wide variety of ingredients ranging in flavor from sweet or sour, spicy or mild or any combination in between. Most of us are probably more familiar with a chunky chutney, but they can also be thinner and made not only with fruit, but with vegetables, too. Some popular ingredients - depending on if the chutney is sweet or savory are - mangoes, apples, pears, onions, lemon, tomato, raisins, coconut, vinegar, sugar, honey, citrus peel, garlic, ginger, mint, cinnamon, cilantro and hot chilies.

Here's a recipe from Taste of Home for Spiced Apple-Apricot Chutney -

Ingredients -

• 5 cups chopped peeled tart apples
• 3 cups chopped fresh apricots
• 1 cup chopped red onion
• 1 cup golden raisins
• 1 cup cider vinegar
• 1/2 cup packed brown sugar
• 1/2 cup apple cider or juice
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon pepper

Directions -

1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Uncover; simmer 35-45 minutes longer or until mixture reaches desired consistency, stirring occasionally. Transfer to a bowl; cool. Serve at room temperature or chilled. Cover and store in the refrigerator for up to 2 weeks.

 

[donna]

My Granny and Aunt made it. Thanks for thread.

 

[nyarb60]

Thanks for the recipe.

apples and apricots are my favorite fruit, I'll make this tomorrow and post
photos.

 

[nitrofd]

As autumn rolls in this weekend, I've noticed noticed a shift in recipes in various magazines and on cooking blogs I frequent. I've also found a fair number of chutney recipes popping up this fall. While I'm familiar with it, I never gave much thought to how long it's been around and where exactly it originated from. So, I poked around to discover chutney has a very interesting history that all began in colonial India when the British took up residence there.

The original chutney from India was call chatni in Hindi. Typically it was more of what we'd consider a relish today made from fresh fruits and spices. The British living in India naturally took chutney back to England along with another favorite - curry. Chutney caught on well and was even sold commercially very early on in the 19th century under the Major Grey's chutney brand. Major Grey was supposedly a British officer who loved his curries and crafted his very own brand of chutneys to accompany them. There are still Major Grey Chutneys sold commercially in both the US and in the UK.

In India, chutneys are served with almost every meal, especially when used more like a relish for curries, but they can also be used as a sauce for hot dishes - especially meat ones. Chutneys can be fresh (think something akin to pico de gallo) or cooked and can include a wide variety of ingredients ranging in flavor from sweet or sour, spicy or mild or any combination in between. Most of us are probably more familiar with a chunky chutney, but they can also be thinner and made not only with fruit, but with vegetables, too. Some popular ingredients - depending on if the chutney is sweet or savory are - mangoes, apples, pears, onions, lemon, tomato, raisins, coconut, vinegar, sugar, honey, citrus peel, garlic, ginger, mint, cinnamon, cilantro and hot chilies.

Here's a recipe from Taste of Home for Spiced Apple-Apricot Chutney -

Ingredients -

• 5 cups chopped peeled tart apples
• 3 cups chopped fresh apricots
• 1 cup chopped red onion
• 1 cup golden raisins
• 1 cup cider vinegar
• 1/2 cup packed brown sugar
• 1/2 cup apple cider or juice
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon pepper

Directions -

1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Uncover; simmer 35-45 minutes longer or until mixture reaches desired consistency, stirring occasionally. Transfer to a bowl; cool. Serve at room temperature or chilled. Cover and store in the refrigerator for up to 2 weeks.

Big fan of chutnet.