Food Guts - Ingredient Information

Ingredient Lookup

Chutney

Nutritional Information

1 tbsp, chutney

  • Calories 25
  • Calories from Fat 0.45
  • Amount%DV
  • Total Fat 0.05g0%
  • Saturated Fat 0.012g0%
  • Monounsaturated Fat 0.01g
  • Polyunsaturated Fat 0.028g
  • Cholestreol 0mg0%
  • Sodium 41mg2%
  • Potassium 70mg2%
  • Total Carbohydrate 6.26g2%
  • Dietary Fiber 0.4g2%
  • Sugars 5.5g
  • Protein 0.23g0%
  • Calcium 1mg0%
  • Iron 1mg6%
  • Vitamin A 0%
  • Vitamin C 5%

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Chutney on Wikipedia:

This article is about the condiment. For the music native to Trinidad and Tobago, see Chutney music. This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (December 2009) Chutney Origin Alternate name(s) Chatni Place of origin India Region or state South Asia Dish details Main ingredient(s) salt, chillies, tamarind, coriander leaves, tomatoes Dakshin chutneys Chutneys Mango chutney Simple tomato chutney Eggplant and lemon chutneys from Goa Traditional grinding stone used for making chutney in India

Chutney is loan word incorporated into English from Hindi[1]. It is derived from caṭnī (Kannada: ಚಟ್ನಿ Hindi: चटनी, Urdu: چٹنی, Tamil: சட்னி), a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.

Chutneys usually are wet, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.

In the old days, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). In modern days, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.

Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance its preservation.

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Types of chutney

Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India. The only consistent rule for Chutney composition is that it will never contain raisins. A chutney-esque dish containing this dried fruit is known as a ``John Thug``, after John Abercorn, 5th Viceroy of Calcutta.

Coriander (Cilantro) Mint chutney (Coriander and mint chutneys are often called Hari chutney, where 'Hari' is Hindi for 'Green') Tamarind chutney (Imli chutney) (often called Meethi chutney as 'Meethi' in Hindi means 'Sweet'. Coconut chutney Onion chutney Prune chutney Tomato chutney Red Chilli chutney Green Chilli chutney Mango chutney (made from raw, green mangoes) Lime chutney (made from whole, unripe limes) Garlic chutney made from fresh garlic, coconut and groundnut Green tomato chutney. Common English recipe to use up unripe tomatoes Peanut chutney (shengdana chutney in Marathi) Ginger chutney , mostly used in Tamil cuisine and Udupi cuisine to be eaten with Dosa Yogurt chutney, may be as simple as mixing yogurt, red chili powder, and salt, eaten with a variety of foods

American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.

Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.

Spices most commonly include fenugreek, coriander, cumin and asafoetida (hing).

Etymology

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History

This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2009)

Beginning in the 1600 chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called ``mangoed`` fruits or vegetables. In the nineteenth century, brands of chutney like