What is chutney, I hear about it but I dont know what it is?

Chutney is similar in consistency to jelly, salsa or relish, and is used as a sweet and sour condiment. Usually made fresh, chutney contains fruit and sugar to give it a sweet taste, and almost all chutney contains vinegar and perhaps onions to give it a corresponding sour flavor. The ingredients are mixed together and then simmered slowly. While chutney is primarily sweet and sour, there can also be many variations of spices, often giving it a hot and spicy flavor.

Originating in India, chutney was imported from India to Western Europe in the 17th century. European reproductions of chutney were often called "mangoed" fruits and vegetables, as one of the most common fruits used in the making of chutney is the mango. The word chutney is derived from the East Indian word Chatni. The Hindi word for "to crush" literally means "to make chutney." This signifies the process by which chutney is made; often the ingredients are crushed together with a stone.

Like jams and jellies, chutney can be chunky or smooth. In India, spicy chutney is usually served with curry and often with cold meats and vegetables. Sweet chutney is a pleasant addition to bread or crackers and cheese, and can serve as a snack or small meal.

Some of the more popular ingredients for chutney, in addition to mangoes, are limes, apples, peaches, plums, apricots, tomatoes, lemons and even coconuts. Additional spices may include cloves, garlic, cilantro, mustard, cinnamon, ginger, cayenne pepper, jalapenos, tamarind and mint. Chutney is so diverse that it can be made with only a few of these ingredients or several, to make a variety of flavors and styles.

Onion Apple chutney

• 2 tablespoons olive oil

• 1 1/2 lbs red onions (sliced)

• 2 small apples, diced into 5ml cubes

• 5 g fresh ginger, peeled and finely chopped (I used about 5 gms)

• 1 garlic clove, crushed and finely chopped

• 150 ml cranberry juice

• 4 tablespoons light brown sugar

Directions

1.

Heat oil on a low heat in a large saucepan or saute pan, and add the garlic and ginger, fry for a few minutes but do not let the garlic burn.

2.

Add the rest of the ingredients stir well and bring to the boil.

3.

Lower the heat and simmer for approx 30-40 mins, until reduced to a sticky consistency.

4.

Transfer to a sterilised lidded jar and allow to cool.

5.

Use in salads and on sandwiches, this chutney tastes great on cheese salad sandwich with wholemeal or seeded bread.

6.

The quantities above will make enough to fill a large lidded glass jar or sealable container.

It is a fruit sauce. Usually as an accompaniment for meat or bread.

Here is an example: http://www.hotdishes.net/Groceries/Pataks_-_Chutne...

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