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Indians crave an array of intense flavours on the same plate.
Alongside their curries they like to have one or two zesty
condiments to liven up the meal, cool down the heat of the
main dish or sweeten the palate.
Chutney is the typical Indian relish. Whether
it's sweet, sour or tangy in taste, chutney is made from a
mixture of fruits, herbs and spices. They are usually prepared
from fresh ingredients, which means they need to be eaten
straight away or stored in a refrigerator to preserve. Pickles,
on the other hand, contain a combination of salt and a riot
of spices which preserve seasonal fruits and vegetables in
a piquant sauce.
Origins and History
Chatni is an East Indian umbrella term used
to classify a whole range of condiments. Indians have sought
ways to spice up and add variety to their cuisine for centuries,
and countless varieties of chutney have developed over the
course of time. Favourite recipes are guarded jealously and
passed down through the generations from mother to daughter.
Pickles serve a similar function to chutneys but became more
popular in areas where poor refrigeration meant that it was
impossible to store condiments for more than a day. The salt
and acid which gives pickles their characteristic sharpness
preserves the seasonal fruits at room temperature for an indefinite
period of time.
Serving Suggestion
Chutneys and pickles range in texture from the crisp and chunky
to the distinctly runny. All are gelatinous to a certain extent
but it depends very much on the ingredients used and the methods
of preparation employed. Mangoes, raisins, coconuts, tomatoes,
garlic, and onions are all popular ingredients, and making
chutney is an ideal way to use up oddly shaped or small fruits.
Chutneys and pickles contain next to no fat. The have some
nutritional value because of the vegetables and fruits they
contain, and unless they are of the sweet variety are low
in calories.
You can buy chutneys and pickles in Asian stores and supermarkets
throughout the world, but they are often overly acidic and
lack the rich blending of flavours that characterises good
chutney. Fresh home-made condiments take some beating.
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