Click here for chutney recipes

Chutney is the anglicized form of the Hindi word Chatni, a variety of spicy relishes and condiments which can be found in Indian cookery. You may be familiar with chutney bought in a jar, with a jam like consistency, but traditionally chutney is prepared from fresh ingredients.

There are two distinct categories of chutney: wet and dry. Wet chutney comes in both freshly-made and cooked varieties. The fresh kinds are made for immediate consumption, while the cooked versions last much longer. Dry chutney can be kept for as long as a year.

Chutney comes in a range of flavours: 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, tomatoes, raisins, pears, lemon, tamarind, apples, coconut, citrus peel, sugar, vinegar, turmeric, cinnamon, cilantro, mint, ginger, and chillies are some of the ingredients used. There are many textures of chutney, ranging from coarsely chopped preserves to smooth sauces and jam-like consistencies.

In the west, chutney is considered a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting spreads for bread and are often served with cheese. In India a meal can be considered incomplete if it doesn’t have even a small dollop of chutney. Rather than just being seen as a side dish the chutney can be essential to the character of a meal. For example, “Idli,” a steamed cake of lentil and rice flour, is rarely, if ever, served without coconut chutney.

Chutney is now popular all over the world. You can find recipes from Africa, from the Caribbean, from Europe, and from England. Many people believe chutney can assist with digestion. They are easy to make, and the fresher the better.

Follow this link to recipes here at Krishna.com Food Channel, and try your hand at making fresh chutney to offer to Krishna and to please your friends.

Click here for chutney recipes

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