A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damsonpickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.[1]
Etymology
The word chutney derives from Hindi चटनीchaṭnī, deriving from चाटनाchāṭnā 'to lick' or 'to eat with appetite'.[2][3] In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.
In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator.
In Tamil Nadu, thogayal or thuvayal (Tamil) are preparations similar to chutney but with a pasty consistency. In Andhra Pradesh, it is also called pacchadi. In Kerala it is also called chammanthi and in Telangana it is called tokku or also pacchadi. Thengai chutney, a coconut-based chutney, is the one being referred to when only 'chutney' is said.
Medicinal plants that are believed to have a beneficial effect are sometimes made into chutneys, for example pirandai thuvayal[4] or ridged gourd chutney (peerkangai thuvayal or beerakaaya tokku).[5]
Bitter gourd can also serve as a base for a chutney which is like a relish[6] or, as a dried powder.[7]
Occasionally, chutneys that contrast in taste and colour can be served together—a favourite combination being a green mint and chili chutney with a contrasting sweet brown tamarind and date chutney.[8][9][10][11][12]
Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onion or ginger.[13] Western-style chutneys originated from Anglo-Indians at the time of the British Raj. They recreated Indian chutneys using English orchard fruits—sour cooking apples and rhubarb, for example. They would often contain dried fruit: raisins, currants, and sultanas.
They were a way to use a glut of ripened fruit and preserving techniques were similar to sweet fruit preserves using approximately an equal weight of fruit and sugar, the vinegar and sugar acting as preservatives.
South Indian chutney powders are made from roasted dried lentils to be sprinkled on idlis and dosas.[14] Peanut chutneys can be made wet or as a dry powder.[15][16]
Major Grey's Chutney is a type of sweet and spicy chutney popular in the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably had resided for a period of time in the Raj. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the UK and the US.
Similar in preparation and usage to a pickle, simple spiced chutneys can be dated to 500 BC.[20] Originating in India,[21] this method of preserving food was subsequently adopted by the Romans and British thanks to their encounters and contacts with the Indian subcontinent. As greater imports of foreign and varied foods increased into northern Europe, chutney fell out of favour in Britain. This combined with a greater ability to refrigerate fresh foods and an increasing number of glasshouses meant the British consumption of chutney and pickle was relegated to army usage and individuals residing in colonial India. Chutney resurged in popularity in England around the 1780s as an appetizer.
Diego Álvarez Chanca brought back chili peppers from the Americas to Spain in 1493. He had sailed with Columbus. After discovering their medicinal properties, Chanca developed a chutney to administer them. In the early 17th century, officials of the East India Company on the Indian subcontinent subsisted on preserved foodstuffs such as lime pickles, chutneys and marmalades. (Marmalades proved unpopular due to their sweetness. They were also rare due to a lack of available sugar.) Beginning in the 17th century, fruit chutneys were shipped to various European countries as luxury goods. These imitations were called "mangoed" fruits or vegetables, the word 'chutney' being associated with the working class in these countries.[20]
Major Grey's Chutney is thought to have been developed by a British officer who had travelled to the Indian subcontinent. The formula was eventually sold to Crosse and Blackwell, a major British food manufacturer, probably in the early 1800s.[22] In the 19th century, types of chutney like Major Grey's or Bengal Club that catered to Western tastes were shipped to Europe from the Indian subcontinent. Generally, these chutneys are fruit, vinegar, and sugar cooked down to a reduction.
Coconut chutney, horsegram chutney, chana dal chutney, onion chutney, red chilli chutney, garlic chutney, capsicum chutney, urad dal chutney, cowpea chutney, chilli, peanut, tomato, tamarind, mango, uriddal, pudina (mint), heeray kayi (ridge gourd),[23]badane kayi (eggplant), uchellu (niger seed), bende kaayi (okra or ladyfinger), agashi (flax seed), bitter gourd (Haagalakayi), ginger chutneys. Also chutneys are made from the peels of pumpkin, bottle gourd, ridge gourd and bitter gourd in Karavali and Malenadu regions of Karnataka state in India.
Hot raw mango chutney, coconut chutney, muramba, panchamrit, mirachicha thecha: dry chutneys made with oil seeds such as with till (sesame seed), javas (flax seed), solapuri shengadana (peanut/red chili powder), karale (Niger seed), peanut/garlic (lasun), roasted dudhi (bottle gourd) skin chutney, tamarind chutney
Coriander seed and leaf, garlic, roasted onion, cooked tomato, mint, radish, amla (gooseberry), sweet and sour mango, green chili, boiled potato and pickled mango, red chili and jaggery chutneys
Weaver, William Woys. "Chutney". Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 417–418. 3 vols. ISBN0-684-80568-5.
Dahiya, Ashish. Food of Haryana: The Great Chutneys Vol. 1. India. ISBN978-93-81818-05-3.