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Chutney
Preserves

(Or chutny, chutnee, chatna, from the Hindi chatni.)

An Indian-style pickle condiment. Defined in the OED as "A strong hot relish or condiment compounded of ripe fruits, acids, or sour herbs, and flavoured with chillies, spices, etc." Now almost universally a cooked preparation of fruits or vegetables in a spiced sauce, kept as a cold accompaniment to meats, cheese etc. Now often softer, milder or sweeter than the 19th Century versions.


Selection of chutneys
Image: Keith Hall


Before the mid-19th Century 'chutney' was pretty much synonymous with 'mango chutney - a fruit considered wildly exotic enough to be worth making imitation versions of. 'Sketches Of India' by Henry Moses (1850 - mistakenly printed '1750'); "The number of mangoes that a practised person may eat with impunity is really astonishing. A little pale brandy is taken afterwards by way of security and a bath to get rid of the jaundiced complexion is sometimes absolutely necessary. A delicious pickle is made from the fruit before it is quite ripe and it enters very largely into the composition of chutnee a curious mixture much used in curries and Indian made dishes. "

See also:
Apple and Green Pepper Chutney
Apple and Tomato Chutney
Apple Chutney
Apple Chutney
Apricot and Orange Chutney
Apricot Chutney
Autumn Chutney
Banana Chutney
Beef Wellington
Bengal Mango Chutney
Careless Gooseberry
Celery Chutney
Coconut Chutney
Colonel Skinner's Chutney
Coriander Chutney
Devils on Horseback
Dower House Chutney
Elderberry Chutney
Figgy Chutney
Fresh Tomato Chutney
Fruit Chutney
Gooseberry Chutney
Green Tomato Chutney
Hell Balls
Lavender Chutney
Leveller Gooseberry
Major Grey's Chutney
Marrow and Tomato Chutney
Mint Chutney
Peach Chutney
Rhubarb Chutney
Tomato and Onion Chutney
Tomato Chutney








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