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14-September-2008 18:38:44 - Chutney This article is about the condiment. For the music native to Trinidad and Tobago, see Chutney music. Chutneys served in South Indian thaali Chutneys served in South Indian thaali Chutneys Chutneys Coconut chutney Coconut chutney Mango chutney Mango chutney Simple tomato chutney Simple tomato chutney Egg plant and lemon chutneys from Goa Egg plant and lemon chutneys from Goa Traditional grinding stone used for making chutney in India Traditional grinding stone used for making chutney in India Chutney Hindi: चटनी; Urdu: چٹنی British spelling or chatni Hindi, Urdu, Bengali or Tamil - சடà¯?னி is a term for a variety of sweet and spicy condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings. Chutney, as a genre, is often similar to the Indian pickle and the salsa of Latin American cuisine, or European relish. 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. 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.citation needed The use of a stone mortar and pestle is often regarded as vital to create the ideal chutney. It consists of a small stone bowl called a kharal or khal in Hindi, Tamil kal கலà¯?, 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. Contents 1 Types of chutney 2 Etymology 3 History 4 Chutney by Indian region 5 References 6 External links Types of chutney Many authentic chutneys contain significant amounts of fresh green chili peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys do require cooking. Popular chutneys include: Coconut chutney Onion chutney Tomato chutney Coriander Cilantro and/or mint chutney both are often called Hari chutney, where 'Hari' is Hindi for 'Green' Tamarind chutney Imli chutney Mango chutney made from unripe, green mangos Lime chutney made from whole, unripe limes Garlic chutney made from fresh garlic, coconut and groundnut Green tomato chutney. Common English recipe to use up unripe tomatoes Peach Chutney, predominantly in South African Mrs Ball's Chutney Chilli Chutney, predominantly in South African Mrs Ball's Chutney Peanut chutney shenga chutney in marathi In temperate countries, chutneys are sometimes made using local main ingredients such as apples, peaches or tomatoes. American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction. Flavourings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger. Spices most commonly include fenugreek, coriander, cumin and asafoetida hing. Etymology The word chutney is derived from synonymous Persian chÄ?shni چاشنى which has originated from Middle Persian Pahlavi of çÄ?shnik, sharing the same root with other Persian words such as chÄ?sht چاشت meaning a portion of food. 1 History Beginning in the 1600 chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called mangoed fruits or vegetables. In the nineteenth century, brands of chutney like Major Grey's or Bengal Club created for Western tastes were shipped to Europe. Generally these chutneys are fruit, vinegar and sugar cooked down to a reduction. The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork and fish. Chutney by Indian region Assam - coriander, spinach, tomato, curry leaf, chilli, radish, carrot, cucumber, beetroot, lentil, chickpea chutneys Andhra Pradesh - coconut, coriander, red chilli with grams, tomato, onion, and mango chutneys Gujarat - athanah and hot lime chutneys Haryana - tamarind chutney Himachal Pradesh - guava and eggplant chutneys Karnataka - coconut, coriander, green chili, mango, onion, peanut, tomato, tamarind,ridgegourd. Kerala - coconut, pudina mint, urad dal a kind of legume, mango, dry fish, shrimp, and onion chutney Maharashtra - hot raw mango chutney, guramba,panchamrit,Mirachicha Thecha. Dry chutneys made with Javas Flax seed,Solapuri Shengapeanut/red chili powder chutney, Karale Niger seedand Peanut/garlic Punjab - pudina mint chutney, onion chutney, tamarind chutney, mango chutney Tamil Nadu - coconut, coriander, red chilli with grams, tomato, onion, and mango chutneys Uttar Pradesh - coriander, garlic, mint chutney, sweet and sour mango, and peanut West Bengal - fruit mango, plum, apple, and apricot chutneys Nepal - tomato, potato, chutneys References Weaver, William Woys. Chutney. Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 417-418. 3 vols. ^ Dehkhoda Persian Dictionary External links Make Chutney in a hurry Collection of Indian Chutney Recipes Retrieved from http://en..org/wiki/Chutney Categories: Indian condiments | Pakistani condiments | Bengali cuisineHidden categories: All articles with statements | Articles with statements since August 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Dansk Deutsch Español Esperanto Euskara Ù?ارسی Français हिनà¥?दी Nederlands 日本語 Polski Português РуÑ?Ñ?кий SlovenÅ¡Ä?ina Svenska తెలà±?à°—à±? This page was last modified on 10 September 2008, at 12:53
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