Mixed Fruit Chutney Recipe



The chutney, also called chatney or chatni is a spicy sauce by thick consistency used as a condiment in Indian cuisine. The name comes from the Indian word chatna which means to lick. Sometimes the chutney is prepared with a base of yogurt, sometimes with vinegar, lemon juice or sugar, and there are two types of chutney, one savory and one sweet, the taste tends to remain always bitter sweet and spicy.

The chutney can be prepared raw, without cooking ingredients or simply marinate, or cooked, as it was a jam pan or jumping in the ingredients chosen. In India, it is used as a condiment to accompany the main dishes of meat, fish, vegetables or rice.

Chutney is an exotic rarity equally lost in the unexplored continent of Indian cuisine. In short, the chutney is nothing more than a sweet and sour sauce accompaniment for this fruit or vegetable contains more sugar and vinegar to give the sauce its distinctive flavor.

Originally from India, the chutney was imported into Europe in the 17th century and the word comes from the verb in the first chatni meaning strongly spiced and is well adapted. Hindi consideration of the verb make chutney or crush just because tradition has it that the ingredients are crushed together to form a single compound.

The chutney is mainly composed of spices ginger, saffron, cumin, turmeric, chili, mango, coconut, apple, pear, peach or pumpkin, tomato, beet, carrot. The tomato chutney is a delicious variation of this typical sauce of Indian origin, ideal for livening up dishes taste more neutral.

Since the seventeenth century, by importing, even western palates could enjoy this accompanying sauce, a little jelly like a bit like relish, but with a texture and a unique taste. Prepared in sweet or savory version, chutney, along with the Indian gherkins, is much more than an accompanying sauce.

If the mango chutney in the home version is actually higher than the industrial, because in addition to the quality of spices and other ingredients also has a long cooking over moderate heat, it is true that especially in the United States and in Great Britain there are brands that depopulate still, the first of these the one marketed under the name of Major Grey by Crosse & Blackwell.

The figure of this major is shrouded in myth, it seems he was an officer of the Bengal Lancers, transplanted from Britain to the eastern region of India who baptized the name of the garrison, as well as a true gourmand.

While in Bengal discovered the existence of the chutney which was a preparation much to his taste. At this point, the sources have divided some claim that he created a recipe using mango, raisins, garlic, sugar and spices, while others, more realistically, give this role to his personal chef, a native Bengali.

To whoever it was for the authorship of the recipe, Major Grey, his cook, or who knows, we must recognize that the preparation had so much success that was later sold to an English company, the Crosse & Blackwell, who began to produce the mango chutney, although over time the original was then modified with the introduction of dyes and ingredients doubts as powder dehydrated onion that certainly does not have a positive effect on the taste and I guess that does turn in his grave Major Grey and his cook.

Chutney is one of the fundamental components of the meal and is part of the gastronomic cuisine of this country. Its preparation is simple just choose a fruit, a spice or a vegetable, add sugar, vinegar and cook for a long time until the mixture will thicken. Then there are those who prefer more liquid and who prepares to preserve the pulp.

There are many variations of chutney depending on the mix of spices, fruits, and vegetables that we use; also a lot also depends on the basis choice yogurt, vinegar or lemon juice. Also the color and texture change depending on the ingredients chosen. In India certainly the most widespread is that of mango which is divided into Avakkai Mangai, Shilpi, Thuvaiyal Mangga, Chanti Khasa, Major Grey's chutney.

We also find other types of chutney whose base is not the mango but another fruit or vegetable Hari chutney, Dahi chutney, Thengai chutney, Pudina ki chutney, Autumn Chutney, Hussaini tamatar qoot, Sonth ki chutney, Chutney Tandoori, Blatjang.

And still, you can make chutney with carrots, cucumbers, eggplant, pumpkin, sesame, dates, onions, garlic, peanut, orange, cranberry, and so on. Lately, the chutney came from the law in kitchens of great chefs who reproduce in his own personal version and have made a new culinary fashion. Preparation of a chutney at home is very simple, you can also vary the spices according to taste.

Ingredients

6 tomatoes
1 cup pineapple
1 cup grapes
1 apple
1 carrot
1 cup mango pulp
1 tsp tamarind
1 tsp lime juice
1 cup dates
5 cherries
10 cashewnuts
20 raisins
1 tsp ginger
1 tsp fennel seeds
1 tsp black salt
1 tsp cumin powder
1 red chilli
1 bay leaf
1 cup water
Sugar to taste
1 tbsp mustard oil

Recipe Method

Chop all the vegetables and fruits and set aside.

In a wok, add the oil and then the bay leaf and saute for 1 min. Throw in the fennel seeds and ginger. Add the cashew, chopped seedless dates, raisins. Fry for a few seconds. Add the tomatoes. Stir around till they are almost mashed. Add the sugar to taste. Add the pineapple, apple, carrot, cherries, grapes, mango pulp, tamarind pulp and little water.

Cook till they all integrate and keep sauteing till the the gravy thickens. Add a pinch of black salt, lime juice, cumin and the chilli flakes. Mix well. Take it out and garnish with extra cashews. Set it aside in fridge, chill and serve.