Category:Chutney recipes

| South Asian cuisine |  United Kingdom cuisine |

Chutney was originally an Indian term for varieties of sweet or savory condiment spreads. Chutney can be made from fruits. vegetables, herbs, juices, milks or ferments, and is usually spicy, cooked, thick and slightly chunky. Depending on the recipe; salsas, relishes, pickles, dipping sauces and preserves might also be called chutneys.

Chutney is one of the food types spread around the world by British colonization. Vinegar was added to the recipe for English-style chutney. Vinegar is a preservative, giving autumn fruit a long shelf life. Indian pickles use | mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt vinegar or  cidar vinegar which produce a milder flavor. Chutneys have a wide variety of forms. A common variant in Anglo-Indian cuisine uses a tart fruit such as tomato,  cidar  apples,  rhubarb or damson  plum pickle. In British culture mild chutneys are often eaten with hard cheese or with cold cuts of meat. (Rewritten from | Chutney on Wikipedia 2021-Jan).