Tangy chutneys are charming condiments for curries and roasted meats, perfectly piquant spreads for breads and lively pairing partners for cheeses.
Chatting about Chatni
Called “chatni” in India, these sweet and spicy relishes are often served as a condiment to add zing to blander foods like rice and breads. Chutneys are made with spices, vinegar, herbs, fruit and/or vegetables in countless configurations.
The sweet and spicy fruit chutneys popularized in the West are just one of many traditional varieties. Each region of India boasts its own specialties: walnut chutneys are cherished in Kashmir; coconut chutneys in the south; and tomato versions rule throughout India.
English colonizers brought chutneys from India back to Britain, where they evolved to suit English tastes. English styles are characterized by sweet pickled fruits cooked to the consistency of jam. Mango is the most popular by far.