What is chutney?
Indian foodPhoto: ShutterstockThe first chutney rule is the absence of rules. This seasoning does not tolerate any canons. It can be made from any kind of fruit, vegetables, berries and even nuts and flavored with any occasional spice. Chutney are raw and boiled, sour and sweet, sharp and not very. Thick and dense, like jam, or liquid and viscous, like grandma's jam. It all depends on the culinary flavors of the chef and the nature of the dish to which the chutney is served. The main mission of this eastern seasoning is to play the appetite of the audience at the table and color the main course with its bright taste: boiled or baked meat, steamed vegetables and even fish stew. In short, everything that asks for an additional flavor accent. And in the company of toasts and cheese, chutney becomes an excellent snack. It is best to prepare chutney beforehand and before giving it to be properly insisted, so that all its components have time to pass each other their tastes and flavors. In the refrigerator, in a tightly closed jar, seasoning is perfectly stored for a week.
