apple chutney with peaches and apricots
Our family apple chutney, or seb aroo aur kabani chutni. Made with apples, peaches and apricots, this is sweet and spicy chutney. It is an ideal accompaniment to almost every Indian dish.
chutney
Chutneys are a cooked, sweet-tangy condiment with a smooth or finely chopped texture.
The word chutney is derived from the Hindi chatni which means crushed. Chutney ingredients were usually crushed to a coarse texture using a stone mortar and pestle.
Chutneys are typically made from fruits or vegetables combined with spices, sugar, and vinegar, and are cooked down to a thick, jam-like consistency. Chutneys offer a complex balance of sweet, sour, savoury, and spicy flavours, and can be quite rich due to the slow cooking, which can take upwards of 30 minutes.
There are two types of chutneys – cooked and fresh. Cooked chutneys will last for at least a week in the refrigerator; the fresh ones will not.
Chutneys are believed to have originated in the Indian subcontinent around 500 BCE.
Serve some simple rice and dal, with one of these and you and your guests will be in heaven.
coconut chutney
Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
green chutney
Green chutney, hari chutni, or dhania chutni, is fresh chutney made from coriander and mint. It goes with almost everything.
mango chutney
This Bengali mango chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
tamarind and date chutney
Khajur imli ki chutni is one of the most common and instantly recognisable chutneys served throughout India. Tamarind and date chutney has a sweet and sour taste with a bit of chilli heat. The tamarind gives it a tang and the dates give it sweetness.