Punjabi Cuisine

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. zSB(3,3);if(!z336){var zIsb=document.getElementById(adsb);if(zIsb){zIsb.style.display=inline;zIsb.style.height=0px;zIsb.style.width=0px;}var zIss=document.getElementById(adss);if(zIss){zIss.style.display=inline;zIss.style.height=0px;zIss.style.width=0px;}} 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.