To me, some of the most interesting combinations of ingredients are often found in chutneys and relishes. I love trying to figure out exactly what’s in that chunky mixture and savoring each flavor that pops out and stands up for itself.
Chutney originated in India where its Hindu name chatni means, “strongly spiced”. Brought home by the British in the colonial era, it was then introduced to the other British owned lands of South Africa and the Caribbean Islands. During this time, commercially made mango chutney called ‘Major Grey’s Chutney’ became a standard fare in Britain.
Chutneys are usually slow cooked preserves that are matured for several weeks before they are considered ready to eat. The ingredients that form chutney can vary widely from vegetables to fruits to nuts, for added texture, and all sorts of spices. Limes, mangoes and apples are the traditional fruits used for chutneys and warm spices such as cinnamon, ginger, cardamom, cloves, and allspice are the best chutney spices. Many other ingredients can be used as well, such as pears, tamarind, lemon, raisins and coconut; however, there is a common formula for every chutney: they all include and acid, spices and a sweetener.
Relishes are chutneys as well. They are usually made from finely chopped raw ingredients that are ready to eat right away, while chutneys are usually aged. Crisp, crunchy vegetables are ideal, as is corn, which can be enjoyed year around when used in a relish. Brown or white mustard seeds are favorite spices of relishes.
Chutneys and relishes can vary in flavor from sweet to sour, spicy to mild, to any combination of these. Served with most every meal in India, chutneys go perfectly with foods such as curries, meats or cheeses. The most flavorful combinations of chutneys and food are those that are directly opposite or in direct contrast to each other such as sweet chutney and fiery curry, or mild chutney and strong cheese. In other words, they compliment each other.
When making chutney at home it is best to follow a few simple guidelines to produce the best, most flavorful product. First, use mellow vinegars such as cider, wine or citrus vinegar. The flavor of plain white vinegar is much too harsh. Secondly, it is best to use enamel or stainless steel saucepans. Iron, brass or copper saucepans may react negatively to the acidity in the vinegar and produce a bitter taste. Also, using a wooden spoon to stir and making sure all jars are sterilized and have vinegar-proof lids, is a must. Lastly, keeping chutneys for a month before using them will allow enough time for the flavors to blend and become a wonderful creation to be proud of.
Chutneys and relishes are basically very easy to make at home. Their wonderful color, tantalizing aroma and beautiful presence in glass jars make for wonderful gifts. A ribbon tied around the lid and a simple homemade label completes the package. That is, if you can stand to part with it.
This article appears in March 2024.