What is Chutney? And, what can you do with it?
Originating in India, chutney was first used as a condiment served with curried foods. Many worldwide variations later, it can still be described as a condiment which usually consists of a mix of ...
...chopped fruits, vinegar, spices and sugar cooked into a chunky spread. It’s sometimes spicy-hot, and usually has a chunky spreadable consistency, much like a jam or jelly preserve. There are hundreds, if not thousands of possible combinations of ingredients for chutney. Most chutney’s have a fruit base, but many non-sweet vegetables can also be used. The most well liked herbs are coriander and mint. The most popular savory chutneys are tomato, red pepper, and green chilli.The most commonly used spices are ginger, cinnamon, cloves, nutmeg, allspice or cardamom. Fruits chutneys are most often made from mango, raisin, tamarind, citrus fruit, apricot or peach.
So, what can you do with it…
Chutney dresses up cheese when served on the side.
Mix with mayonnaise for sandwich spreads with meat.
Mix with non-fat sour cream, non-fat cream cheese, or low-fat crème fraiche for cracker spread, on a bagel or toast, or, to use as a fruit or vegetable dip.
Mix with a bit of olive oil for use as a marinade for meat.
It’s great used as a jam for breakfast or brunch.
Try it stirred into rice.
The fruit ones are even good poured over ice cream.
For Mango Chutney, I found the bottle shown at my local grocery store by the jams.
These sound good, too:
For “Tomato Explosion Chutney”, go to:
For “Green Chili Chutney”, go to:
For part of Jamie Oliver's "Jme pantry collection", Mango chutney, go to:
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