The History of Chutney
The original Chutney of India (Hindi: chatni) was usually a relish made from fresh fruits and spices. During the colonial era the British took it home (along with curry dishes) to their Island, and thence to their other colonial possessions, including South Africa and the Caribbean Islands. During this long journey the concept changed, until the commercially made mango chutney ‘Major Grey’s chutney’ became the British standard chutney. Major Grey is a probably mythical colonial British officer who loved curries and made his own chutney to accompany them (no one has a copyright on his name – anyone can use it). These commercially made cooked chutneys are still popular in Great Britain, and are usually made of fruit (usually mangos, apples or pears), onions and raisins simmered with vinegar, brown sugar and spices for about two hours.

Chutneys are served with almost every meal in India, especially as relishes with curries, but also as sauces for hot dishes (especially meats). They can be fresh or cooked, and are made from a wide variety of ingredients. They range in flavor from sweet or sour, spicy or mild, or any combination of these; they can be thin or chunky and can be made with fruits or vegetables or both. Mangos, apples, pears, tamarind, onions, lemon, tomato, raisins, coconut, vinegar, sugar, honey, citrus peel, garlic, ginger, mint, turmeric, cinnamon, cilantro, and hot chilies are some of the ingredients used. (Not all together!)

Cooked mango or papaya chutneys are common in the Caribbean, and chutneys are also widely used in South Africa. They have become increasingly popular in the U.S., especially with the rise in popularity of Caribbean curries.

How to make Chutney? Just follow these procedure :
This easy South African Fruit Chutney recipe is one of the simplest I’ve come across, and is well worth the slight effort taken to prepare it.

CHUTNEY INGREDIENTS

· 1 lb brown sugar
· ½ lb dried pears
· ½ lb dried apricots
· ½ lb dates
· ½ lb dried apple rings
· ½ lb sultanas
· 4 cups water
· 1 clove garlic, crushed
· 2 cups cider vinegar
· ½ tsp chili powder
· ½ tsp turmeric
· ½ tsp freshly grated nutmeg
· ½ tsp freshly ground ginger

To make the CHUTNEY

Chop all the dried fruit except the sultanas.
Place the fruit and water into a large mixing bowl, cover and leave overnight.
Do not drain the fruit. Add the remaining ingredients place in a heavy bottomed saucepan.

Simmer over low heat, stirring constantly, until the sugar has dissolved.
Bring to the boil and then lower the heat.
Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.

Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.

Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.

This fruit chutney may be used in particular with curries, but also with any dish, which has rice as an accompaniment Can also be used to tasty up pasta dishes.

If you’ve never tried Fruit Chutney and cheddar cheese as a sandwich combination you’re in for a taste treat.

[via : africhef and foodreference]