chutneys

Chutneys are an integral part of Indian and Nepalese cuisine and serve a variety of functions. As an accompaniment to curries, rice or bread, they reduce the spiciness and enrich the dishes with an additional, often fruity and spicy component. The range extends from green chutneys with coriander and mint to spicy versions with red chili peppers.

A typical traditional method of preparation is to freshly grind or puree the ingredients. This preserves the intense aromas of the ingredients such as tomatoes, onions, ginger or spices and gives the chutney an unmistakable freshness.

The British brought chutneys to Europe during the colonial period, where vegetable and fruit chutneys prevailed. It became common to preserve chutneys in jars to benefit from a long shelf life. Today, tomatoes and mangoes are often used, for example. Depending on the region and the ingredients used, chutneys are either cooked like jam and preserved for storage, or pureed cold and eaten fresh.

Regardless of the recipe, the fascination of chutneys lies in their variety of flavors, textures and levels of spiciness. They add an incomparable touch to every dish and make it an authentic taste experience.