Chutneys have a long history and the varieties are even more widespread. There are fruit and vegetable chutneys, some hot, some not. The American and European chutneys generally consist of fruit along with vinegar and sugar cooked down to a reduction with added flavorings such as salt, garlic, tamarind, onion, and ginger. The origins of chutney are thought to be South Asian, especially India. The word chutney derives from the Sanskrit word “catni” which means “to lick”. In fact the word chutney seems to be derived from the Indian word “chatni”. During the colonial era, the British took the recipes back home to England. Chutneys are served with most Indian meals. They can range from a chuncky version to one that is near liqufied. Chutneys can be made from many combinations of fruit (usually mangoes, pears, and apples) and various vegetables. The types are usually grouped into sweet or hot forms. Both the sweet and the hot varieties normally contain spices, including chili, but have a seemingly infinite variety of flavors.
Some of the more popular (and domestically available) ingredients in chutneys are:
- Mangoes
- Apples
- Pears
- Tamarind
- Onions
- Lemon
- Tomato
- Raisins
- Coconut
- Vinegar
- Sugar
- Honey
- Molasses
- Citrus Peel
- Garlic
- Ginger
- Cloves
- Mint
- Turmeric
- Cinnamon
- Cilantro
- Hot Chilis
One popular chutney recipe know in England and elsewher is Major Grey’s Chutney. This recipe is suppose to have originated back in the late 1800s and has been around ever since. Several British companies continue make it commercially available and there is also a commercial form of the product sold in India. Apparently, it is not commercially available in the U.S. There is no actual man called Major Grey; however, the chutney recipe lives on:
Major Grey’s Chutney
4 cups chopped mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup ginger root grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 T. mustard seed
1 T. dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro
Directions
- Combine mangoes, sugar, vinegar, onions, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes and cook for about 30 minutes, stirring often
- Add cinnamon, cloves, allspice and cilantro and cook for about 10 minutes longer until chutney starts to thicken
- Ladle the chutney into a hot jar leaving 1/2″ head space
- Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2″
- Wipe jar rim removing any residue
- Seal with lid and band
- Process 10 minutes in hot water bath or refrigerate
