Chutney

Chutney was imported from India to Europe during the XVII century. The word comes from the Hindi word chatni, to crush – and that’s how chutney is made: fruits or vegetables are crushed, and then cooked with sugar and other ingredients (often spices, such as cloves, garlic, coriander, mustard, cinnamon, ginger, pepper, tamarind and mint – though there is a wide variety of other possibilities). While still uncommon in Italy, chutney is widely spread in the English culinary tradition. The French make large use of it too, as a combination for cheese, meat and appetizers.

Chutney is an ideal dressing for vegetables, rice or meat-based main courses. Sometimes the spices are toasted, conferring aroma. The addition of sugar and vinegar gives it a sweet and sour taste. Different amounts of each make it possible to have saltier or sweeter chutney.
Our Mediterranean interpretations have a reduced amount of spices
  • Amal

    Amal

    Onion, apple and ginger chutney

  • Hari

    Hari

    Pepper and mustard seeds chutney

  • Maya

    Maya

    Carrot and cumin chutney

  • Salman

    Salman

    Pumpkin, cinnamon and chili chutney

  • Samir

    Samir

    White cauliflower and chili pepper chutney

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