BS: What makes a chutney?

Subject: BS: What makes a chutney?
From: michaelr
Date: 20 May 09 - 07:46 PM

I gather you can make chutney from many fruits and vegetables - but how? Is it a combination of sweet and sour? Or sweet and spicy? All input appreciated.

Cheers,
Michael

Subject: RE: BS: What makes a chutney?
From: Q (Frank Staplin)
Date: 20 May 09 - 08:04 PM

A not bad explanation in Wikipedia.
Chutney

Rarely use them (store-bought, not fresh), so will leave the recipes and recommendations to others.

Subject: RE: BS: What makes a chutney?
From: Rapparee
Date: 20 May 09 - 09:40 PM

Well, that's what Chut gets down on when he's knighted by the Queen.

Subject: RE: BS: What makes a chutney?
From: Peace
Date: 20 May 09 - 09:53 PM

"What makes a chutney?"

A cook.

Subject: RE: BS: What makes a chutney?
From: michaelr
Date: 20 May 09 - 10:22 PM

Ah, you comedians! So helpful...

Subject: RE: BS: What makes a chutney?
From: Charley Noble
Date: 20 May 09 - 10:33 PM

Ginger, ginger, ginger!

Charley Noble

Subject: RE: BS: What makes a chutney?
From: Rapparee
Date: 20 May 09 - 10:37 PM

Ginger who??

Subject: RE: BS: What makes a chutney?
From: Charley Noble
Date: 21 May 09 - 05:15 PM

Ginger Whose! Who's on first.

Charley Noble

Subject: RE: BS: What makes a chutney?
From: Bill D
Date: 21 May 09 - 05:34 PM

There's many forms of chutney, but the ones I get are usually slightly sweet and are used to add flavor and a bit of 'cooling' effect to hot Asian dishes. Lots of Mangos in my favorites.

Subject: RE: BS: What makes a chutney?
From: open mike
Date: 21 May 09 - 06:19 PM

http://www.youtube.com/watch?v=Xhbpy7JhRXE

Subject: RE: BS: What makes a chutney?
From: open mike
Date: 21 May 09 - 06:25 PM

most chutney contains vinegar and sugar.(sweet & sour)
some have raisins.

http://homecooking.about.com/od/howtocookwithcondiments/a/chutney.htm

Subject: RE: BS: What makes a chutney?
From: maire-aine
Date: 21 May 09 - 06:31 PM

For anybody interested, here is my apple-ginger chutney . It's about 1/3 of the way down the thread.

Regards,
Maryanne

Subject: RE: BS: What makes a chutney?
From: open mike
Date: 21 May 09 - 06:51 PM

scrolling free version of above recipe
My apple-ginger chutney is cooking now.
I remembered why I only make this stuff
every 10 years or so-- coring/peeling/chopping
a peck of apples takes a long time. My hands
are going to be so stiff tomorrow. What I need
is an apprentice (ha-ha). It starts out in 2 kettles
(I don't have one big enough for the whole thing),
and it needs to cook down by 1/3 to 1/2 before I
can it. Because it has so much sugar in it, I have
to be nearby to stir it every so often.

Gingered Apple Chutney

6 medium-sized onions, peeled & quartered
2 cloves garlic, peeled
1 lb golden raisins
8 lbs tart-firm apples, pared, cored & cut into 1" chunks
(I used Cortlands this time)
1 lb dried currants
1 lb crystallized ginger, coarsely chopped
(bought at Williams-Sonoma)
1 T grated orange rind
1 t grated lemon rind
2 quarts cider vinegar
2 lbs light brown sugar
1 T dry mustard
1 T Salt
¼ t cayenne pepper (optional, but not for me)

Put onions, garlic & raisins through a food chopper
fitted with a coarse blade. Combine with all remaining
ingredients in a large, very heavy enamel or stainless
steel kettle. Set uncovered over a moderately high heat
& bring to a rolling boil. Lower heat slightly,
so mixture boils gently, then cook uncovered for 4½
to 5 hours, until very thick, glossy & dark. Watch the
kettle closely toward the end and stir frequently, to
prevent mixture from sticking & burning.

About ½ hour before chutney is done, wash & rinse
8 pint preserving jars & their closures. Immerse jars
in a kettle of simmering water until needed; set
closures in a pan of simmering water, turn off heat &
let stand in the hot water until needed.

Ladle hot chutney into hot jars, filling to within ¼" of
the top. Run a thin-blade spatula or knife around the
inside edge of jars to release trapped air bubbles.
Wipe jar rims & seal.

Process for 10 minutes in a boiling water bath (212°F).
Remove jars from water bath & cool to room
temperature (not in a draft). Check seals, then label &
store on a cool, dark, dry shelf. Makes 8 pints.


thanks to maire-Ann

Subject: RE: BS: What makes a chutney?
From: Backwoodsman
Date: 22 May 09 - 09:42 AM

BeJayzus! Follow that one and you'd have chutney to chutney dogs with! Talk about industrial quantities! :-)

Subject: RE: BS: What makes a chutney?
From: maire-aine
Date: 22 May 09 - 04:50 PM

LOL. Yes, it does make a generous amount, but I give some away as gifts too.

Subject: RE: BS: What makes a chutney?
From: michaelr
Date: 22 May 09 - 09:01 PM

Thanks all for the input.

Subject: RE: BS: What makes a chutney?
From: Peace
Date: 23 May 09 - 01:57 AM

Michael,

There are about 100,000 recipes on-line. The chutneys I have eaten have gone mostly with Eastern foods (Indian, Pakistani, etc.) and I think there are as many chutney recipes as there are pizza or spaghetti sauce recipes.

Personally, I thought when HP Sauce changed their label that the fall of Western civilization couldn't be far behind. So far it don't look good . . . .

Subject: RE: BS: What makes a chutney?
From: michaelr
Date: 23 May 09 - 12:55 PM

Hewlett-Packard makes sauce?

Subject: RE: BS: What makes a chutney?
From: Peace
Date: 23 May 09 - 04:00 PM

LOL, ya daft bugger. Best laugh so far today. Thank you.

Subject: RE: BS: What makes a chutney?
From: open mike
Date: 24 May 09 - 02:05 AM

http://www.youtube.com/watch?v=C2A6YPowfwk
http://en.wikipedia.org/wiki/HP_Sauce