Chutney Spicy Sweet Condiment European Relish Latin American Salsa Indian Pickle

The spicy and sweet condiment that originated some where in South Asia is called as Chutney. It is made with fresh fruits or vegetables. Chutney can be categorised with European relish, Latin American Salsa and Indian pickle.

The Persian word chashni is often referred as the root of the word chutney. Chashni had its origin in Middle Persian Pahlavi named cashnik. The word chast also is said to have derived from the word chashni. The word chast implies part of food. In the sixteenth centuries chutney were exported to France and England. In the 1900s, chutneys were branded as Major Grey’s or Bengal Club. They had western flavor abs were exported to European countries.

Chutney can be wet it can also be dry. Dry chutney is available in powder form. Indians prepare chutney for eating fresh. They mostly use the seasonal fruit or vegetable as the main ingredient. There is no preservative in Chutney as it is meant to be consumed on the day it is prepared. The phrase to make chutney has a dialect meaning to mash. The dialect has originated from the process of making chutney. Stone mortar and pestle are the major equipment of making chutney. Mortar is a small bowl or flat stone piece. Pestle is a round stick made of stone or wood that crushes the ingredient on mortar.

The chutney that is popular in Europe and North America has added preservatives for storing. Lemon juice, vinegar and vegetable oil mainly acts as the preservative. Green chilli pepper is often applied to many types of chutney. The chutneys, which have vegetables as the main ingredient is prepared in a mixer and sometimes, do not require cooking. It is always necessary for the fruit chutney to be cooked. Tomato, apple and peach often form the key ingredient of chutney. The chutneys of Europe and America are mostly made up of sugar, fruits and vinegar. Seasonings are compulsory for chutney. Seasonings include ginger, onion, tamarind, garlic, salt and sugar.

Spices like asafoetida, cumin, coriander and fenugreek are also used in chutney. A special type of chutney with dry fruit named Mrs. Ball’s chutney is made in South Africa. The culture of preparing chutney spread in Europe when the British had established colonies at different parts of the world. The chutney of South America and Caribbean islands influenced the British most. South America and Caribbean islands till the present days use chutney for seasoning fish, pork and ham. Chutney