The word chutney comes from the Indian word chatni or catni, which means “strongly spiced”. In the Indian version of chutney we refer to mixing fruit or vegetables with spices cooked together to accompany main meals. Each region of India has its own selection of chutneys, with the most popular chutney of mango and lime.
The chutney has been incorporated in British cooking and spreaded internationally, with the exception that now the raw materials of each region are the main components of which can become a chutney.
It is about a sweet and sour jam from fruits or vegetables, which is slowly cooked with sugar and vinegar accompaniment.
Serving suggestions for chutney and sweet and sour jams
Chutneys accompany almost everything: cold or hot meat, sliced poultry, cold meats, cheeses, eggs or vegetables. They match with crackers or fresh crispy bread and relish sandwiches or toasts. They may, however, be added when cooking other dishes and enrich their flavor.
1. At any boring sandwich, it is the most “life” you can spread up into its components and to transform its taste.
2. With cheese, oil cheese of Mytilene, Crete gruyere and bread as an appetizer at the start or finish of a good meal or dinner.
3. As a salad dressing, stir together with yogurt, oil, lemon, salt. Particularly suited to mixed salads as cabbage or Chinese cabbage or iceberg (generally salads that have grip).
4. In white rice, along with chopped fresh lemon, green onions and parsley. The white rice is juicy with great taste.
5. In grilled steak it is certain that fits perfectly, as with all the grilled meat, even chicken fillet grilled.
6. If diluted with a little bit of water, they can perfectly accompany the spring rolls and also glaze finishing roast meat e.g., shank, turkey etc.
7. A single tablespoon of chutney can transform the sauce of every cooked food!