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.
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
