    
Chutney
 Green Tomato Chutney
© Denzil Green
Commercial varieties may include ingredients such as ginger, mangoes, raisins, spices, sugar, tamarind and vinegar.
Though generally the version thought of as Indian started with mangos, North American versions evolved over the years with people's mothers and grandmothers basing theirs on tomatoes, beets, apples, rhubarb or blackberries, etc.
Though usually served with Indian food, Chutneys are now also very popular with Caribbean curries.
History
 Apple Chutney
The Victorians found that they liked their cold meats with Chutneys as much as they did with curry, and Chutneys began appearing on fashionable sideboards even when Indian-style food wasn't present.
In October, 2003, researchers at the Royal Society of Chemistry in the UK tested two jars of Chutney put down in 1969 by a woman in Norfolk named Joy Tomkins, who had just found them in the back of her cupboard after 34 years. The chemists pronounced the jars still safe to eat, because Mrs Tomkins followed correct preserving procedures (take a bow, Women's Institute) and the Chutney had a very high acidity that prevented bacteria from growing. Though if that's how often she goes through her cupboards, she probably should have had everything else tested, too.
Language Notes
Chutney comes from a Hindi word "chaatna" which means to taste. A "chatni" is either an appetizer or a side-sauce.
Also called:  Chutney (German)
See Also
Relish, Sauces
Other entries for Pickles
Branston Pickle, Caperberries, Capers, Chutney, Cocktail Onions, Cornichons, Kimchi, Pearl Onions, Pickle Juice, Pickled Eggs, Pickled Onions, Pickled Walnuts
Other entries for Preserves
Jams, Jelly, Mostarda di Cremona, Olives
Related Recipes
Coconut and Coriander Chutney
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