Chatni or chutney are sweet-and-sour sharp condiments which are made of fruit/vegetables which follow or accompany a long or short repast in the Orient, especially in the Asian subcontinent Vinegar, sugar and spices are always imported ingredients of chutneys because they guarantee the preservation of the chutney. Its consistency is thick like a dry compote or a good marmalade. Even though India is definitely its country of origin, the mode of its preparation has been changed, according to the ingredient which is easily available in the place where it is being made. That is what makes chutneys so versatile. They can be sweet,sour or pungent. You can adapt your recipes to make your own personalized version of the chutney to suit the occasion and the purpose, by coordinating and modulating the spices and he the ingredients accordingly.

This term is derived from the word chatni which means literally "highly spiced." In the East of India.

It became very popular in England when returning old Indian hands brought the taste of India back to England. Apples replaced mangoes in chutneys. In the United States, chatni has to accompany the Thanksgiving turkey as an integral part of the Thanksgiving dinner. So do not be surprised if you see cranberry chutney .

Traditionally, chutni is used as an accompaniment to the curry which is the main course of the lunch or dinner. You can serve it warm, lukewarm or cold with white meat, with game, in an ap?ritif upon toasted bread with fried potatoes, rice, barbecues, etc.

Chutney tips and hints

# Most common chutney spices: ginger, cinnamon, cloves, nutmeg, allspice, cardamom.

# Most common chutney fruits: raisin, mango, tamarind, citrus fruit, apricot, peach.

# Most common herbs: coriander, mint.

# Most chutneys will contain some onion and many also include garlic.

# Mix chutney with cream cheese, sour cream or creme fraiche for cracker spread or fruit dip.

# Mix chutney with a bit of olive oil and use it as a quick marinade or glaze for meats.

# Keep in mind that the sugar in chutney will carmelize. Add the final glaze when the meat is nearly done to avoid charring and flare-ups on the grill.

# When using a chutney mixture as a marinade, be sure to boil it again and cool before using it as a glaze.

# Mix with homemade or packaged mayonnaise for accenting cold meats or poultry.

# Most chutneys will last weeks in the refrigerator due to the acid/vinegar content.

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If you wish to preserve them, be sure to use recommended instructions for canning in a water bath, usually 10 minutes in sterlized jars.

# Use non-reactive pots when making chutneys. The acid in the mixtures will react to iron, copper and brass causing discoloration and pitting to the pot and imparting a metallic taste to the chutney.

# Wooden spoons or plastic utensils are recommended for the same reasons as non-reactive pots.

Here are some traditional recipes of the different varieties of chatnis.

Cumin Seed Chutney (Zeere Waali Chatni) Recipe

Servings: 6

Ingredients

1 tablespoon cumin seeds

3 centiliter garlic; peeled

1 sea salt; to taste

1 dried red chilli; whole

6 tablespoon fresh lemon juice

Directions: How to Cook Cumin Seed Chutney (Zeere Waali Chatni)

This chutney enhances the taste of kababs and tikkas no end. One of the premier sour chutneys of India, it is made in a jiffy. Serve freshly made, and chilled.

1. Place the first four ingredients on a sil-batta (alternatively use an electric grinder or mortar and pestle), and grind very coarsely.

2. Add the lemon juice and blend thoroughly.

3. Chill before serving.

Dhanya Chatni (Fresh Coriander Chutney) Recipe

Servings: 1

Ingredients

1/4 cup lemon juice

1/4 cup water

1/4 lb coriander stems & leaves; washed, coarsely chopped

1/4 cup coconut; finely chopped

1/4 cup onion; finely chopped

2 tablespoon ginger root; finely chopped

2 teaspoon chile, red, hot; chopped

1 teaspoon sugar, granulated

1 teaspoon salt

1/4 teaspoon pepper, black

Directions: How to Cook Dhanya Chatni (Fresh Coriander Chutney)

Combine lemon juice, water and 1/2 cup coriander in blender; blend at high for 30 seconds until pureed. Scrape sides, add 1/2 cup coriander. Repeat until all the coriander has been pureed. Add coconut, onions, ginger, chili, sugar, salt and pepper. Blend again. When perfectly smooth, taste and add more sugar or salt if desired. Serve immediately or keep tightly covered in refrigerator up to 1 week.