Chutneys are traditionally served with curried foods. The sweet and tart flavor combined with a touch of spice compliments strong-flavored meats such as wild game, but also works well with beef, pork and chicken. Chutney perks up cheeses and sweeter versions make a fabulous spread for crackers and breakfast toast or bagels.
The difference between chutney and relish
Chutney and relish are often used interchangably as condiment terms. The confusion is understandable. Chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve, whereas relishes are hardly cooked, use less sugar if any, and are more crunchy to the bite.Using chutney
There are hundreds, if not thousands of possible combinations of ingredients for chutney. Most chutneys have a fruit base, but many non-sweet vegetables can also be used. Once you get the basic concept down, you can experiment with any number of fruits and/or vegetables. Use firm-fleshed, under-ripe fruits such as green mangos, bananas, peaches, apples, nectarines and apricots. Rhubarb and firm or under-ripe tomatoes are also good candidates. Soft fruits with delicate flavors such as raspberries, strawberries and others will cook down into more of a smooth jam and their flavor will be lost. Dried fruits work particularly well in chutneys since they retain their texture, yet contribute a tart flavor offset by the sugar and spices.Next page >Chutney cooking tips and hints > Page 1, 2, 3
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