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History - CHUTNEY
The original chutney of India (Hindi: chatni)
was usually a relish made from fresh fruits and spices. During the colonial
era the British took it home (along with curry dishes) to their Island,
and thence to their other colonial possessions, including South Africa and
the Caribbean Islands. During this long journey the concept changed, until
the commercially made mango chutney 'Major Grey's Chutney' became the British
standard... Major Grey [was] probably a mythical colonial British officer,
who loved curries and made his own chutney to accompany them (no one has a
copyright on his name - anyone can use it). These commercially made cooked
chutneys are still popular in Great Britain, and are...made of fruit (usually
mangos, apples or pears), onions and raisins simmered with vinegar, brown sugar
and spices for about two hours.
Chutneys are served with almost every
meal in India, especially as relishes with curries, but also as
sauces for hot dishes (especially meats). They can be fresh or
cooked, and are made from a wide variety of ingredients. They range
in flavor from sweet or sour, spicy or mild, or any combination
of these; they can be thin or chunky and can be made with fruits
or vegetables or both. Mangos, apples, pears, tamarind, onions,
lemon, tomato, raisins, coconut, vinegar, sugar, honey, citrus
peel, garlic, ginger, mint, turmeric, cinnamon, cilantro, and hot
chilies are some of the ingredients used. (Not all together!)
Cooked mango or papaya chutneys are
common in the Caribbean, and chutneys are also widely used in South
Africa. They have become increasingly popular in the U.S., especially
with...Caribbean curries.
