What's your favorite chutney recipe

12 Evidence That Chutney Is Better Jam

Chutneypedia: Everything You Need To Know

The classic one Chutney has made its way out India found us in Europe. Fruit and vegetable chutneys are variations of the original, which are mostly made in India Coconut meat, spices and Herbs consists. And that's one thing above all: spicy!

In the Colonial times However, they not only brought the delicious basic recipes from India to England, but also exotic fruits. After months of traveling, you can imagine that the mangoes didn't look as crisp when they hit the UK. What did you do with the mushy fruit (you couldn't even think of smoothies)? Right that Mango chutney was born.

A lot has happened since the hour of birth. We get fresh fruit and vegetables in every season and can therefore experiment wildly with the ingredients.

The twin sister of the chutney, under the name Relish known, is by the way not exactly easy to distinguish. The biggest difference is that a chutney per se gets better the longer it cooks and therefore often looks like jam in the end. With the Relish, on the other hand, you don't leave the fruit and vegetable pieces on the stove for too long: they are chopped into small cubes and prepared, often without being heated at all.

What shouldn't be missing

In terms of taste, both are in the classic sense sharp, sweet and angry. You decide which flavor is dominant.

  • Most types of fruit naturally have enough sweetness. If the fruits are not very ripe yet, you should help a little. Brown sugar is particularly suitable for boiling down and preserves the fruit. But you can also go through it depending on your preferencehoney, syrup or alternative sweeteners replace. If you're in a hurry, you can Preserving sugar use, which binds the mass faster. However, this also distorts the taste, because the longer your chutney simmers on the stove, the better the flavors develop - every Indian would probably agree.
  • You can contribute the typical acidity in your sauce in different ways. A strong one vinegar is the most common way to use in British cuisine. You can also vary here: Apple Cider Vinegar, Red wine vinegar and Co. are just as suitable as their Italian colleagues Balsamic vinegar. Chutney existed in India long before vinegar was known there. Typical of the country is the use of fruit acid, e.g. Lemon or lime juice.
  • alcohol, for example in the form of Wine or beer, gives that certain something in terms of taste - but does not have to be on the list of ingredients. High-percentage schnapps has the practical side effect that it preserves the fruit particularly well and thus makes it last longer. However, vinegar and sugar also do this adequately.
  • Spice must be there - that much is certain. Therefore, you should by no means save on herbs and spices. ginger, cinnamon, Cloves, Mustard seeds, coriander, cardamom, Bay leaves and garlic are just a few ideas. Your chutney party only gets really cool if you chili, Jalapeno or pepper inviting.

So you have something of it for longer

It is not difficult to keep your chutney for several months. You need for that Mason jars with screw cap. But be careful: These not only have to be clean, but also sterile. It is worth the effort to boil the jars and lids before filling them.

When the chutney still hot is, you can Fill directly into glasses and this afterwards close immediately with a lid. The glasses should be preheated a little so that they do not burst.

Fill the glasses until just before the edge because the less oxygen there is in the end of the glass, the better the mass can preserve. Then turn the glasses upside down and let them cool for a few minutes.

Lo and behold: if you did everything right, you did about 6 monthssome of your work. It is best to store the jars in a cool, dark place. Once opened, you should put the chutney in the refrigerator and use it up within a few days, which shouldn't be difficult.

Pretty much best friends

The spicy chutneys have not only found a new home in England, but are now enjoying a large fan base all over the world. The small multi-cultural jars find asylum in street food markets as well as in the middle-class country house kitchen. No wonder, given the likeable and adaptable style. Chutney is quite open-minded, it feels just as good at your barbecue next to the meat as it does on a vegetarian cheese platter. Still not sure what to serve it for? Here are some ideas for you:

The Indian relatives

Celebrate your own street food festival

With meat and fish

Say cheese!

Hearty treats

12 chutney recipes to make you kneel down

Enough of the hard facts and information. Now it's time to get on the stove: don't chew for a long time, make chutney!

Traditional mango chutney

Probably the most prominent of all chutneys - and rightly so. Mango chutney has everything a chutney should bring: it tastes sweet, hot and sour. By the way, in some regions of India it is spooned pure as a dessert. To the recipe

Quick fig chutney with cinnamon

What else can top a hearty cheese platter? That's right: fig chutney with cinnamon. And it's done faster than you can say “delicious”. To the recipe

Fruity peach chutney with cranberries

Summer in a glass: This fruity chutney is the perfect companion for your next barbecue party, with spicy meat or bread - your guests will lick their fingers afterwards. To the recipe

Hot plum and red wine chutney

Is it christmas yet? Not really, but the spicy plum and red wine mix goes just as well with a summer barbecue skewer as it does with a winter roast. This chutney is always in season! To the recipe

Vegetable chutney with green tomatoes

It doesn't always have to be fruit in the chutney. A perfect accompaniment to naan bread: This fiery vegetable chutney with green tomatoes, celery and a bunch of coriander - taste bomb! To the recipe

Pulled sauerbraten with cider marinade and pear chutney

A little bit of wisdom: what takes a long time will finally be good. This applies to both chutney and sauerbraten. And especially for both together. To the recipe

Apple chutney with rhubarb and rosemary

From now on you do it like the British royals and eat apple chutney non-stop. However, it also tastes like a king with a down-to-earth roast or soft cheese. To the recipe

Potato cookies with coriander chutney

Avocado always works - even in a chutney. Along with a load of cilantro, it parks on crispy potato cookies before it lands in your mouth. To the recipe

Onion chutney with parsley

Tears of joy roll down your cheek while cutting onions? Then wait for the scent of this onion chutney to waft through your kitchen. Only for real onion lovers. To the recipe

Sweet and spicy greetings from the kitchen: zucchini chutney

"A flavor bomb, please!" If you say these words, with a little luck you might be served this sweet and spicy zucchini chutney. If not, cook it yourself quickly. To the recipe

Pear and cranberry chutney with ginger

You can't tell how spicy it is, but this chutney has it all. Thanks to sushi ginger! Dried cranberries defuse the fiery fruit pulp. To the recipe

Pumpkin and orange chutney with ginger

In the middle of summer, you don't like to think that autumn is next in line. But it also brings good things with it, for example pumpkin. And you process that into chutney as the first official act. To the recipe

Help, my chutney is too ...

…delicious? Okay, that doesn't always work right away. Sure: You can stick to a recipe strictly, but that doesn't mean that everything always works right away. Here and there you make a mistake when it comes to the quantities, you are briefly distracted and hey presto: Dirty! But you can usually still save a lot and you don't have to despair right away. And by the way: It doesn't necessarily have to be your fault that your chutney tastes so different than expected. Put it on the ingredients, because depending on their freshness and quality, they are differently hot, sour or runny.

…sharp!

It happened to me myself. My girlfriend and I made chutney together - and we both seasoned it with chili. A classic example of “too many cooks spoil the chutney”. Even one or two Indians would have reddened their heads if they tried it, not to mention us.

The solution: With Coconut milk and honey we were able to counteract this and save our chutney. Basically all mitigate Dairy products the heat, but remember that you should use the chutney soon. Also starchy foods like potatoes can take away the heat from the chutney without spoiling the taste too much.

…angry!

Sour doesn't always make fun. Sometimes being angry can also make you angry. For example, if your chutney doesn't show the sweetness you want and your face grimaces when you taste it. But that's not really a problem, because with something sugar or honey you can remedy this very quickly. A little tip: Be very careful when dosing, otherwise you will quickly have too much of a good thing.

…liquid!

If your chutney is too runny, you probably didn't cook it long enough. So back in the pot with it! When cooking, make sure that you take the lid off the pot, because this is the only way to remove the excess Evaporate the liquid.

Of course, you can also cheat and take some of the liquid off with a ladle. You can also include the chutney additional fruit, for example apples, thicken. But let me tell you: the aromas unfold the longer the mixture simmers - it's worth it.