The word chutney is derived from the Indian term chatni, which is a spicy relish. Fruits or vegetables or a mixture of both are cooked very slowly with sugar, herbs and spices (eg ginger, chilli, coriander) and vinegar to make chutney. A wide variety of different types are available including mango, apricot, ginger and garlic, apple and walnut and spiced peach.
Uses: Serve chutneys with cold meats, cheeses, pork pie and in sandwiches. A selection of chutneys and relishes are often served as an accompaniment to an Indian meal.
To store: Chutneys have a long shelf-life (up to 2 years) and should be stored in a cool, dry place.