Chutney is a versatile condiment that balances sweet and sour flavors, and can be made with a variety of ingredients. Non-reactive cookware is needed due to the use of acidic ingredients. Stick to traditional herbs and spices or get creative for a unique chutney.
As all foodies know, there’s nothing like chutney to bring out layers of flavor that are both subtle and bold in everything from wood-smoked grilled meat to vegetarian tofu-based delights. Most grocery stores carry one or two different types of chutneys, but making chutneys that boast a unique combination of flavors and textures puts a gold star in every home chef’s tall white hat. It’s important to know how to balance sweet and sour to sing the perfect duet, the types of cookware and cooking utensils needed to compose a breathtaking chutney, and which herbs and spices deliver the best high notes that will have diners to their feet in applause.
Unlike jam, chutney isn’t just about sweetness. The jam is spread on muffins, toast or other baked goods as a good morning or lunch. Chutney, on the other hand, is an intriguing condiment that walks a tightrope between sweet that purrs and sour that makes your cheeks pop. Rather than a spread, chutney advertises itself as a condiment and its goal in life is not just to enhance the foods it is served with but to make them leap into another dimension.
Making chutneys starts with the ingredients. Cha-cha of garlic, onion, vinegar and lime or lemon with mango, apricots or dried or fresh citrus in a basic chutney. Ginger and chillies give a spicy edge to some types of chutneys, while others explore the universe of every possibility with everything from pomegranates and star anise to rhubarb, figs and even prawns. With virtually no fruits, vegetables, spices or herbs off the table entirely, the trick to making a great chutney has everything to do with how one flavor complements another. One or two deep aromas should act as background music and the other aromas should be subtly layered note by note.
As most chutney recipes call for vinegar, lemon or lime juice, or other acidic ingredients, making chutney means using non-reactive bowls, pots, and utensils made from materials like glass or wood. Aluminum is to be avoided at all costs, as are brass, copper and iron. The use of these metals will affect the taste of the chutney as well as the colour.
First-time chutney cooks will be happiest making chutneys if they stick to the herbs, spices, and other flavorings that have been used successfully in millions of cuisines over hundreds of years. Cinnamon, nutmeg and cloves give the dressing a sweet personality, while ginger and cardamom ask it to dance. Mint can tone down an overly spicy shot, and coriander offers its own kind of serenity. It’s fine to use curry powder or prepared paste early on, but over time, creative cooks will want to come up with each chutney a little differently.
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