Chutney is a type of spread that takes a variety of forms and can be eaten with a wide range of dishes such as roti, added to seven curry, or even on pancakes. It is commonly used in Anglo- Indian cuisines made using fruit slices, spices, vinegar, and sugar (preferably demerara brown sugar which is a substitute for jaggery).
Fun Fact -Anglo Indian Cusine– Cuisine developed during British Raj with chutneys unique to the UK and elsewhere.
Origins
Chutney originates in the subcontinent of India over 2000 years ago. Unlike the preserved chutney that we can find today, chutney was made using fresh ingredients. It was adopted by the British and Romans which altered the dish into what we would see today. The method of fruit-maturing technique was adopted by the Romans in 30 BC and would also be responsible for the distribution of chutney in the Middle East. Chutney was also later popularized by burning in the 18th century by the British.
Fun Fact – The word chutney derives from Hindi chaṭnī, deriving from chāṭnā ‘to lick’ or ‘to eat with appetite’. In India, chutney refers to fresh and pickled preparations.
The First Bottled Chutney
First bottle of Chutney. Photo Source: https://en.wikipedia.org/wiki/Major_Grey%27s_Chutney#/media/File:Clear_Glass_Bottle_Full_of_Major_Grey%E2%80%99s_Sun_Brand_Chutney_From_the_1904_World%E2%80%99s_Fair.jpg
The first bottled chutney was made and distributed by a British officer named Gary Major. In 1982 it was the most popular brand of chutney sold in the United States of America. Major Grey’s Mango Chutney is manufactured by Sun Brand in India. It is made with mango, raisins, vinegar, lime juice, onion, tamarind extract (occasionally), sweetening, and spices.
How To Store Chutney
If the Chutney has been cooled off then you can place it into a jar. Unopened chutney can last for up to 1 year but ensure to place it inside your refrigerator as soon as it is opened.
How To Make Mango Chutney
Ingredients
- 1 large mango (about ½ kilo or 1 pound)
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- dash salt
- ⅓ cup water
- ¼ cup raisins
- 2 tablespoons water
- 2 teaspoons sesame oil
Preparation
- Peel the mango and cut it into large chunks. Place in a pot with the ground cumin, black pepper, salt, water, and raisins. Bring to a boil, lower heat, and cook uncovered for five minutes.
- Continue cooking until the mixture thickens, about three minutes. Remove from heat.
- Remove from heat and add to the chutney with the oil.
- Before you transfer it into your glass jars ensure that it has been cooled.
Photo of Mango Chutney. Photo Source: https://commons.wikimedia.org/wiki/File:Mango_Chutney.jpg
How To Make Souree Chutney
Ingredients
- One Souree
- 2 tbsp mustard oil
- 5 cloves of garlic
- 2 tsp pepper
- 2 tsp spoon salt
- 3 cups water
- 2 tsp ground masala
Preparation
- You can use a rolling pin to crush 5 cloves of garlic, grinding it finely.
- Add 2tbsp mustard oil to a pan and allow to heat.
- Add garlic to mustard oil along with 2 tsp pepper. Stir for a few seconds.
- In a pot, add three cups of water and bring to a boil.
- Peel and chop souree into bite-sized pieces.
- Add souree to water along with 2 tsp salt and 2 tsp ground masala. Stir for 5 to 10mins.
- Add your garlic and stir once more.
- Take off from heat and allow to cool before placing it in your jar.
References:
- https://makesandwiches.com/the-history-and-origin-of-chutney/#:~:text=The%20original%20use%20of%20chutneys,such%20as%20mangoes%20and%20apples).
- https://en.wikipedia.org/wiki/Major_Grey%27s_Chutney
- http://www.foodreference.com/html/artchutney.html
- https://en.wikipedia.org/wiki/Chutney
- https://www.timesofisrael.com/the-sweet-rosy-blush-of-the-mango/
