Discovering Chutney
The delicious and delightful addition to any summer dish!
Not really a sauce or a dip, Chutney is in a class of its own. It's most frequently made with fruits, tomatoes, vinegar, sugar, honey and spices and its constitution can be thick or thin. Originally from India, it is often referred to as a relish and can be sweet, savory, or even spicy. The English word chutney derives from the Hindi word "chatni," which can be translated as a verb for "licking." Chutney has been used for hundreds of years throughout Asia and Europe and in the United States it is most notably an addition to many dishes in Southern Cuisine.
More substantive than a condiment and more flexible than a spread - chutney is a great pairing for a plethora of foods - including meats, fish, vegetables, cakes, cheeses and sandwiches. If you are looking for a great way to jazz up your summer dishes, grab some chutney. You can find it in most grocery stores. For more flavors and variety try your local farmer's markets or online. Soon you'll find it is a great addition to nearly every meal.
Here are multiple ways to add chutney to your festive food celebrations this summer:
Fancy Friday Night Dinner
Marinate sweet corn on the cob in a sauté of melted butter and chopped garlic. Grill for 15 minutes, turning after every 5 min, then slice the corn off the cob. Season with salt and pepper. Serve as a side dish sprinkled with chopped parsley and a scoop of mango chutney and a dollop of sour cream on top. Pair it with steak and a light white wine like Vernaccia.
Saturday Morning Breakfast
Prepare whole wheat pancakes with a side of sausage. Serve apple chutney as a dipping sauce on the side. Pair with fresh apple cider over ice.
Simple Saturday Afternoon Snack
Spread a plate with water crackers, sliced Gouda cheese and peach chutney. Pair it with iced lemonade.
Saturday Night Casual BBQ Dinner
Prepare grilled chicken breasts and/or a meaty fish like salmon or sea bass on the grill. Wrap russet potatoes in aluminium foil and place on grill as well for at least 50 minutes. Toss chopped red leaf lettuce, kirby cucumbers and grape tomatoes in a 1/4 cup of freshly squeezed lemon juice, 1 tsp salt, 1 tsp pepper and dress it with olive oil. Serve plum chutney as a condiment for the potatoes and/or a spread for the meat or fish.
Sunday brunch
Prepare eggs over easy, layer them over a square piece of cornbread, topped them with chutney and crème fraiche!
