Chutneys often accompany Indian meals.
Chutneys are used as condiments to main dishes. They originated from India and are often referred to as Asian chutneys. Essentially, chutneys are clever blends of different fruits/vegetables, spices and herbs. They are combined and cooked down, quite like preserve, to intensify flavor. It is best to pick one main ingredient, then add spices and vary different taste elements for best results. Even though there are many different types of chutneys, the method of preparation is rather basic, with emphasis given to the selection of ingredients, as these ingredients give chutney its character and intended taste.
Main Ingredients
Chutney usually combines fruits, vegetables and even nuts to make a thick puree-like consistency that burst with flavor. A variety of fruits can be used. Among the popular picks include mango, lemon, limes, apples, peaches, plum and nectarines. Vegetables include rhubarb, tomatoes and carrots. Nuts add crunch and texture to the mix. Examples include cashews, macadamias, walnuts and pecans. The fruits, vegetables and nuts are chopped according to your preference for size.
Herbs and Spices
Herbs and spices are used to make chutney flavorful and tasty. Herbs can be robust or subtle; sometimes the chutney may just use herbs as the main ingredients, as in mint chutney or cilantro chutney. Garlic, onion and ginger are often added to enhance the overall flavor. Spices such as curry, turmeric, cinnamon, cardamom, star anise, cumin or coriander are favorites. Chili flakes or fresh chilies can be added to give it a spicy hit. Powdered spices can be used, but whole spices are normally put in little sachets or tied in muslin cloth and added the chutney to impart flavor.
Elements
Sour, sweet, salty or spicy---these elements are used to make chutney a delicious savory treat. The different taste elements come from the choices of ingredients used. The sweet element comes from fresh fruits or dried fruits such as raisins, currants and cranberries. Sugar may be added for more sweetness. Lemon, lime, tamarind or vinegar are used to impart the sour flavor. Salt, white pepper, or black pepper may also be added to bring balance to the overall flavor.
Method
The method of preparation is rather simple. To begin, a little oil is heated in a pan and garlic, ginger, onion or chilies are saut ed until tender. The main ingredient (chopped fruit, vegetables or herb) is added and saut ed for a minute or two. Add spices and 1/2 cup water (or fruit juice). Add the different elements of taste: sugar, vinegar, salt. Mix all the ingredients thoroughly, then bring it to a boil. Lower heat and allow to simmer for 30 to 40 minutes until the flavor comes together and the chutney attains a thick consistency like jam.
Consideration
It is best to use a stainless steel pan or one that's enamel-coated, as the acidic elements may interact with copper, brass or iron pans to give a "metallic" flavor. Chutney should be cooled before putting it in air-tight containers to ensure longer shelf life.
Tags: fruits vegetables, different taste, different taste elements, main ingredient, make chutney, method preparation, method preparation rather
