Bottled chutney
(Taken from the book “The complete South African Book of Food and Cookery” written by Sannie Smit and Margaret Fulton)
“This word (chutney) is derived from the Hindustani (word) “chatni”, which describes a well-seasoned relish or pickle that originated in India. Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat, cheese or as a sandwich filling.

Chutneys require long, slow cooking to bring out all the flavors, to tenderize the fruits and to give the chutney its characteristic color and smooth texture. Boil chutney uncovered and stir from time to time to prevent it from burning. Although the sugar and vinegar act as preservatives, the chutney should be poured in dry, hot, sterilized jars and sealed immediately while still hot. Due to the acidity of the vinegar, chutney should not be cooked in brass, copper or iron saucepans. Also avoid using metal lids that have not been covered by a non-corrosive material, to seal the jars. Chutney should be kept for at least 6 weeks before use since the flavor improves with keeping. Store for up to two years in a cool, dry and dark place.”

I have posted a recipe for green tomato chutney (adapted from this same cookbook) and will be posting several more over time. Here is the link and I’ll put the others here as I post them.
Green Tomato and Apple Chutney:

People often ask me this as they seem to always have half a bottle lurking somewhere at the back of the fridge. In SA we use a lot of chutney and not only as an accompaniment to curries which is what most people think is its only use. I always use it with curries of course, but here are some other uses:

1. Eat it with cheese. Hard cheeses go especially well with chutneys. This is often called a Ploughmans lunch.
2. Toasted cheese and chutney sandwiches. Very much in the same vain, but a different taste sensation. Place some cheese on a slice of bread, spread with chutney and place under a heated grill until the bread is toasted, the cheese has melted and is a bit bubbly and the chutney hot.
3. Bobotie: A traditional SA dish that has to have chutney in (my opinion) and served on the side. . Watch this blog for the recipe which will follow shortly
4. Meatloaf: Add it to the meat mixture and then spread some on top before baking it in the oven. Watch this blog for the recipe which will follow shortly.
5. Chicken: Another SA dish that is not only easy but also delicious. Quick to make with only 5 ingredients, it’s a real crowd pleaser. Watch this blog for the recipe which will follow shortly.
6. Pork: I adapted this recipe off a packet of something I don’t remember. We love it as has anyone who has ever tried it. This recipe will too soon follow. (Hold on there Jane, I’m having a molasses week!)
7. AND then last night while reading one of bazilian recipe files (no crime stories for me – unless you, like I, include not cooking wonderful food a crime…), I came across a whole list of ideas from Mrs Balls chutney (the most popular chutney in South Africa and the world as far as I’m concerned). So that too will be posted asap…come on, patience is a virtue!

Now that I’ve got you started, I’m off to lunch. Adios amigos!
Bottled chutney

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Chutney is also a musical genre from Trinidad.


- Carlton from Dating Truths

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