Chutney is a sauce that comes from the Indian gastronomic culture, it is a combination of spices, oils and unique aromas that make it the ideal most traditional Indian dressing. Etymologically, Chutney comes from a word in the Hindi language “Chatny”, “Make Chatny” which means, to crush, if we put it into practice, the Chutney is prepared by crushing, crushing the ingredients to form a paste, a cream.
For Western cultures, in order to make it understandable, a Chutney is the equivalent of a stew of vegetables and condiments, in some regions of America and Europe it is known as antipasto, however they are where fish and seafood are used, aubergines and red vegetables. Chutney is the perfect accompaniment to fritters or flour cakes, as well as tortillas and the popular papadam.
One of the most common Chutney in India is garlic chutney and coconut chutney, both accompanied by a rich diversity of flavors, but the ones that cannot be missing are ginger and curry leaves, this chutney is It is based on various oils that can be traditional or normal, the most folkloric include mustard, sunflower, and other aromatic seeds. In the United States, Chutney is widely distributed as a typical Indian product, but unlike the local preparation, imported Chutney includes preservatives such as vegetable oil, vinegar, and lemon juice.
Chutney and Papadam are considered by many chefs worldwide to be emblems of gastronomic culture. There is an enormous diversity of this type of jam and they are varying depending on the regions and the products that can be obtained for their preparation. Spicy, sweet, acidic, salty, even for a specific type of contour, Chutney are always made with enough raw material to make it into a cream, however, they cannot be considered as a fine mixture like Tomato Sauce Ketchup or Mayonnaise, in the vast majority of these preparations we can find large pieces of the ingredients.
