A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for
a variety of sweet and spicy condiments, originally from South Asia. The chutney is known by name Bajji in
Tulu and Gojju in Kannada. Chutney may be dry or wet. Dry chutney is generally in the form of powder.
In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients
are locally traditional or available at the time. It would not normally contain preserving agents, since it is
intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa of Latin
American cuisine, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit
with seasonings added, to be used as a condiment for another food.
The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the
process of making chutney often involves the crushing together of the ingredients.
The use of a stone chutney maker is often regarded as vital to create the ideal chutney. It is a small stone
bowl (called a "kharal" or "khal" in Hindi), or a flat piece of stone (called a "sil") on which the ingredients are
crushed together with a rounded stick of stone or wood (called a "batta", pronounced with a hard 't').
Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil,
vinegar, or lemon juice are used to enhance the keeping properties.
| This chutney is great with pork, chicken, lamb and turkey. You may also enjoy it with cheese and crackers. It is also delicious in sandwiches. We do have a friend that loves it on pancakes. Click on recipes below for more ideas!! |
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| Cotton Mountain Kitchen |