I, the sheltered, had never heard of chutney in my small town that was nestled at the foothills of the Blue Ridge Mountains. Growing up, fancy foods were things like burgers with all the fixin’s, or bacon squash, fried cabbage with beef fat, or fresh caught deep fried catfish. These often were so good, condiments and extras were hardly needed when butter, salt, and fat were at hand.
Southern American cuisine in some areas, especially the foothills, will consist of flavor-packed food but nothing too fancy. On top of that, changing things up just wasn’t always an option. Now, it is easier than ever to gain access to worldly ingredients but when I was young this was not the case. When I got married, I was welcomed into a South African family. Although there are lots of similarities and things I like and dislike in both as far as food goes, one my favorites was the introduction of chutney. Gotta have that Blatjang for the bobotie, ya’ know.
What is Chutney
Let’s start with the basics, in case you are new to using the ingredient powerhouse that is Chutney. Or dive down below for some of your custom versions of well known recipes using chutney as a big source of flavor.
The direct meaning of chutney translates is - a spicy sauce or relish made of fruits, herbs, pepper, and other seasoning. It comes from the Indian words “chatna” and “chatni” meaning “lick” and “sauce” respectively. Once you have had and added chutney to your meals you will agree that it is indeed the sauce to be licked!
This delightful additive is a unique South Asian culinary treasure that has captivated taste buds globally. Traditional chutneys are made from locally sourced ingredients and various regions, cultures, and countries have made their own adaptations. Utilizing things such as local fruits, vegetables, herbs, and spices, giving each their own signature flavors.
The practical origins of chutney stemmed from the need to preserve seasonal produce. Unique flavor profiles were created through the blending of acidic, sweet, and spicy ingredients, which helped extend the shelf-life of the chutneys. Providing the right punch of delicate flavor to dishes from any culture. The versatility of chutney allows people from all over the globe to experiment with endless flavor combinations.
What is the history of Chutney
The roots of chutney can be traced back to the Mughal empire. The Mughal era brought feasts and culinary influences from Central Asia. Here, they thrived in India. Early chutney recipes incorporated local fruits and herbs that were known for their medicinal properties as well as their flavors. Chutney provided a way to enrich foods during the more scarce monsoon season.
As global trade continued to expand, chutneys gained popularity beyond their South Asian roots. Different societies adapted the recipes to reflect their own local ingredients and tastes, making chutney a truly universal condiment. Unique Chutney recipes are now found in Caribbean, Latin American, and European cuisines, showcasing how flexible this food item can be.
What Cuisine or Region Uses the Most Chutney?
While chutney is enjoyed all over, India undoubtedly has the most diverse varieties. Indian chutneys can vary greatly by region, with over 1,000 unique recipes. From the coconut chutneys of the south to the tamarind chutneys of the north, each state has its own culinary traditions.
While South Asia remains the region most closely associated with chutney, the popularity of these condiments has spread far beyond those borders. Caribbean cultures have developed their own unique mango and papaya based chutneys to complement their vibrant cuisine. Latin American countries have also embraced chutney. Even in Europe and North America, chutneys have become a staple condiment for meat dishes and cheese plates.
What Can I Put Chutney On?
Literally everything and anything! Almost any dinner can use it as an additive in the making, side dishes like fried onions or mashed potatoes, and used as the main flavor profile in a toasted chicken snack sandwich.
Common chutney types include:
Mint
Tomato
Tamarind
Onion
Coconut
Mango
Spiced Apple
Walnut
My personal favorite is peach and it is the one used exclusively in our household. The types of chutneys available are virtually limitless - fruit-based, vegetable-based, garlic, and more. It is the perfect complement to everything from rice dishes to grilled meats.
Can You Make Chutney at Home?
Homemade chutney is an easy and rewarding cooking project that allows you to control the ingredients and customize the flavors exactly to your taste preferences. Fresh, seasonal produce forms the base of the chutney, which is then enhanced with aromatic spices and herbs.
The balance between sweet, sour, and spicy elements is what gives each chutney its unique character. Preparing your own chutney also makes a wonderful homemade gift to share the flavors of your kitchen. Chutneys keep well in the refrigerator for several weeks.
Common Chutney Ingredients:
Fruits (mango, pineapple, tomatoes)
Vegetables (onions, peppers)
Fresh herbs and spices
Vinegar or citrus juice
Sugar (optional)
Rose petals
You will need basic canning materials to do this at home unless you are seeking just to make something fresh and usable for the next few days. Generally you will combine your basic ingredients together in a large pot and boil to your desired consistency. To achieve a thicker texture this will need to be done for upwards of 1.5 to hours while stirring often. You will need to stir to prevent burning at the bottom of the pan.
There is really no wrong way to make chutney as long as it tastes good! The great thing about making it yourself is the ability to experiment with global flavors and create unique taste combinations. Signature recipes allow you to put your personal stamp on this versatile condiment.
But, don't worry! You don't have to make your own. There are tons of delicious varieties on the market. My personal favorite is Mrs. Balls Original Recipe but there are brands like Taj, Stonewall Kitchen, Rani, and so many more.
There is No Such Thing as Too Much Chutney
Here we will provide a quick rundown of a few of our favorite recipes that use chutney. In our house we never measure chutney, we just pour it in until it looks right. We also have picky eaters in our home so I will include additions that you can add or remove that maybe our personal recipe doesn’t call for. For all our recipes add more or less of various ingredients to suit your specific needs.
Beef Stroganoff - 4 Servings - Prep & Cook 45 Minutes
1 lb beef chunks - cut into thin slices
1 half large onion - cut into thin slices
1 cup of mushrooms - cut into slices
1 to 2 cloves of garlic - diced
½ cup of butter or / exchanged with ½ cup of olive oil
¾ cup of beef broth or stock
1 cup of rice - cooked in your preferred method
Worcestershire sauce
Peach chutney
Salt
Pepper
Thyme
Sour cream
Teaspoon+ of cornstarch or 2 tablespoons of flour
Begin by cooking the onions first with a little olive oil or butter until they are tender. Once tender add the mushrooms, garlic, and rest of the butter or olive oil. Cook until everything is soft, melted, and tender. You do NOT want to cook away the delicious olive oil or butter (it adds flavor late). Set aside.
Take beef slices and cook them on medium - high heat. As it begins cooking add your preferred amount of Worcestershire sauce (I add a lot, probably an unhealthy amount but it cooks nicely). Continue cooking the meat while stirring it around until it is tender and brown. Now add ½ cup of beef broth and here begins our first addition of chutney. Add as much as you see fit. Stir and turn the heat down to simmer. Add a dash of salt, a pinch of pepper, and your choice of Thyme or other seasonings. Cover and let sit for 10 minutes.
After 10 minutes, remove the cover and stir. Now add the onion and mushroom mixture and stir. Add more chutney if desired. Add the remaining broth and the cornstarch or flour. Turn up the heat and bring to a boil while stirring. Once it hits a boil, turn it back down and add some sour cream.
Now you can either eat it while it is more liquid-y in texture or you can allow it to thicken. For an even thicker stroganoff, add more cornstarch / flour.
Once you are ready, taste test, add anything else you like. You can eat it as is in a bowl or serve over white rice, brown rice, pasta noodles, or vegetable noodles.
Chicken A La King - 4 Servings - Prep & Cook 45 Minutes
1 to 2 lb chicken breasts cu into bit size chunks
1 half large onion - cut into thin slices
1 cup of mushrooms - cut into slices
3/4 cup chicken broth or stock
salt
pepper
cornstarch or flour (as thickener)
Sour cream
Very similar to the stroganoff, begin by cooking the onions. Get them nice and tender by cooking them with a little bit of olive oil or butter. After they are soft, add the mushrooms and a little bit more olive oil. Cook until everything is soft and tender. Set aside.
Take the chicken pieces and cook them on medium - high heat with a nice amount of olive oil. Cook the chicken while stirring it around until it starts to crisp. You do not have to let it start crisping, but we think it adds a depth of flavor when it starts to crisp. Now add the chicken broth and, you know what's next, chutney. Add as much as you see fit. Stir, and add in the onions and mushrooms. Mix in the cornstarch or flour and turn the heat down to simmer. Add a dash of salt and a pinch of pepper. Cover and let sit for 10 minutes.
After 10 minutes of "soaking up the flavors" add some sour cream and mix well. Serve over rice, pastas, or eat as is.
Beef and Sesame Cabbage - 4 to 6 Servings - Prep & Cook 45 Minutes
1 lb. ground beef
1 whole head of cabbage - shredded / thin sliced
Toasted sesame oil
Olive oil
Chutney
Sesame Seeds
1 cup of cooked rice
This one is pretty easy. Start by cooking up the beef until fully cooked on medium high heat. Drain any grease. Add a small amount of Sesame Oil to the meat and stir. Let it sit.
Then in a separate pan start cooking up the shredded cabbage. Here you use olive oil to start with and I use it very liberally. After it is cooked, mix in the beef. Add a touch more of Sesame Oil if you so desire and stir completely.
Serve on top of rice, Add a nice dollop of chutney and sprinkle on a few sesame seeds.
The Kitchen Witch Says
The versatility of chutney allows it to adapt to local ingredients and flavor profiles in every corner of the world. As globalization continues to bring diverse cultures together, the tradition of chutney-making is becoming more widespread than ever before. New to the scene of kitchen witchcraft and taking hold of my household's food consumption, this kitchen witch comes to the fact that there is no such thing as too much chutney.
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