Chutney, the continuation...and a Mango Chutney Recipe!

We just couldn't let the argument die, partly because we like the excuse to keep finding yummy new chutney recipes! So here's another installment in the Salsa, Chutney, Relish argument, with a focus on Chutneys this time. Enjoy, and feel free to add your 2 cents!!

Chutneys are generally considered to be either sweet or hot. Chutneys may also be dry or wet while citrus juice or vinegar may be used as a natural preservative. This is where the delicious and vast array of balsamic vinegars here at Spice Traders Mercantile makes the chutney experience so exciting! Think of all the amazing flavor combinations you could try!

There are millions of variations on a chutney, and everyone has their own thing. Most will start with a fruit base, some a non-sweet vegetable such as zucchini or cucumber. Some tips to creating your very own chutney creation are to select fruits/veggies that are not completely ripe and have a firm flesh. Avoid soft fruits such as berries as they will lose their flavor when cooked and reduce down to more of a jam texture flavor. Chutneys are CHUNKY! Try dried fruits, as they hold up well when cooked and mixed with vinegars, etc. Their flavor tens to balance well with the spices and sugar. Firm eggplants, tomatoes, and rhubarb work well if you want to give veggies a try. Most recipes also include onion and garlic as well.

Some popular SPICES to include in your chutney experiment are available here at STM: allspice, cardamom, cinnamon, cloves, coriander, cumin, fennel, ginger, lemon zest, mustard seeds, nutmeg, orange zest, peppercorns and pepper flakes. 

When using spices in a chutney, it is best to use whole spices, as they hold their shape and don't create a cloudy or muddy appearance to the blend.

Some popular fruits found in chutneys are apples, apricots, bananas, green mangoes, nectarines and peaches, cranberries, oranges, plums, pears, pineapple and tamarind.

Mango Chutney

1/2 c sugar
1/4 c STM peach white balsamic vinegar
2 mangoes (about 2 cups) peeled and diced
1/4 c sweet onion, diced
1/4 c golden raisins
2 tsp STM granulated ginger
1/4 tsp STM Tellicherry pepper, ground
pinch STM aleppo chili pepper

Combine sugar and vinegar in a sauce pot, bring to a boil and simmer until sugar dissolves. Add mangoes, onion, raisins, ginger, ground pepper and chili pepper and simmer, uncovered, until mixture becomes slightly thickened. Cool and pour into a glass jar or bowl. Refrigerate until chilled, serve as a relish for meats, tacos, with crackers and cream cheese, or anything else your heart dreams up!

....or try this amazing idea! Mango Chutney, Prosciutto and Paneer "Pizza"

Let us know your FAVORITE uses for chutney, and what your favorite kind is to enjoy!