Chutneys and Condiments
Grated coconut combined with spices makes for an exciting dip
Fresh chopped onion relish in spicy tomatoes and herb sauce to perk up your taste buds.
Sweet and sour tamarind dip to give an interesting zing to any taste.
Spicy mint dip with fresh herbs to add tangy sharpness to any taste.
Refreshing homemade yogurt dip with garden vegetables to cool down your taste buds.
Bitter sweet preserve of mangoes to add a twist to your taste buds.
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. 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.