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Chutney

Chutney (also called chatney) refers to a wide-ranging family of condiments from South Asian cuisine and Indian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and they can have a coarse to a fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Northern Indian languages use the word for fresh preparations only. A different word achār (अचार) applies to preserves that often contain oil and are rarely sweet. Vinegar or citrus juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.

Green Tomato Chutney

Green Tomato Chutney

A good way to use up those end-of-season unripe tomatoes is making our sweet and vinegary green tomato chutney. This chutney is wonderful when used as an accompaniment with cold meats and cheese or on a sandwich or burger.

Mango Chutney

Mango Chutney

Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinade, use with steak or chicken or just dip your fries in it. Or spread it on a baguette with some roast chicken and lettuce. Another great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.

Sooth Chutney

Sooth Chutney

Saunth (or sooth), is a sweet chutney used in Indian chaats. It is made from dried ginger (sooth) and imli (tamarind) paste. The chutney is brownish-red in colour. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavour to the chaat and is preferred in most parts of North India.

Damson Chutney

Damson Chutney

A heavenly way to deal with an abundance of damsons – this spicy damson chutney is the perfect accompaniment to roast meats. You can adapt the quantities directly to however many damsons you have – just watch the cooking time if you are making a different sized batch (less time for smaller, more for bigger).

Tomato Onion Chutney

Tomato Onion Chutney

The tangy tomatoes cut through the delicate sweetness of the onions, creating a perfect symphony of sweet and sour. The chutney is very easy to make and stays fresh for long, allowing you to make plenty to last for later.

Spicy Carrot Chutney

Spicy Carrot Chutney

Homemade chutney or relish adds vibrant flavour to meat, cheese, or sandwiches, and can help use up a glut of seasonal produce. Carrot chutney is a unique type of chutney where the sweet, salt and hot blends and gives a different taste.

Nectarine Chutney

Nectarine Chutney

An easy recipe for making nectarine chutney. The rosemary gives it quite a strong flavour so you can reduce the amount by up to half. The recipe states that it can be made with any fruit and works well with plums and apples.

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