"chutney" news and stories

• New ideas for Thanksgiving, including Turkey Sausage, Leek Stuffing, Roasted Japanese Yams, and Liquid Pumpkin Pie.
• And if you're cooking turkey this year, here's how not to screw it up.
• Meatless meals that are go for you and the planet.
• The wonderful world of Brussels Sprouts.
• Mmmm...cranberry chutney.
• A look at Alice Waters' new book.
• How to make a better pecan pie.
• More recipes this week: Minestrone, Mashed Potatoes, and Ginger-Cranberry Sauce.

I was at a local food event today which show cased regional and local food products made by small / family businesses and farms. Every now and then I run across a product so good I have to share the news. The Bombay Emerald Chutney Company has not just one, but five great products. Their gourmet line of "Royal" Chutneys are fantastic: Royal Mint Chutney, Royal Tomato Chutney, Royal Plum Chutney, Royal Cranberry Chutney, and their new Royal Pomegranate Chutney. It's a Mom and Pop company who make their chutney by hand from their own family recipes using all natural ingredients that they personally buy themselves, and they have no preservatives.

My favorite is the Mint Chutney, made from Coriander, Lime Juice, Mint Leaves, Green Chilies, Salt & Spices. You would think that from such few and simple ingredients the flavor would be simple, but it's not. It has a very complex taste with just the right balance between the tangy lime, fresh mint, salt, and a nice but not lethal dose of spices. The Tomato Chutney has a very solid, summer ripe tomato presence, with the lemon, spices, salt, and cilantro bringing it all together.

Chutney is becoming a more and more popular condiment, but most people don't know exactly what it is - in large part because there are so many different kinds of chutney available.

Chutney, in its basic form, is a condiment that contains fruit, vinegar, sugar and spices. It originated in India and was discovered by the Western world when British soldiers and colonists brought recipes back to England, along with other popular Indian foods, such as curries. It can be thick and chunky or smooth, and has a heat level that can range from very sweet to very spicy. The mixtures can be either cooked or uncooked and virtually all of them rely on the addition of chilies for heat. Mango chutney is probably the most popular variety, in part because mangoes are a popular fruit in India, but also because it was the first chutney that was widely available to Europeans.

Broadly, a chutney is basically a type of relish and there are really and endless number of variations that can be made on the theme, such as Fresh Peach Chutney, Melon Apple Chutney, Green Tomato Chutney and (of course) Mango Chutney.