Chutney World-Easy Recipes
By Students’ Academy
Chapter 1: Introduction
The word Chutney brings a tingling, sour and spicy sensation to the mouths of the people who are acquainted with the taste of the Indian spices and pickles. Chutney is a borrowed word incorporated into English from Hindi-Urdu describing a condiment used in South Asia and other South Asian cuisines.
Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.
Chutneys can be prepared either wet or dry, 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 Pakistani Pickle/Achar 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.