Chutney as sweet or hot & spicy ??

Chutney…  As soon as heard the name of Chutney, it sounds Indian cuisine. It’s purely authentic flavors, which gathered from Asia. Traditional Chutney, which has the preservation method for vegetables and fruits, which has spicy or sweet flavors. Either mix of both.  I would rather call Chutney as a dipping thicken sauce with fruit bits. For Indians Chutney may refer in so many ways, for example; Coriander Chutney, Mint Chutney, Coconut Chutney, etc.… Those Chutney may  eat with Dosa, Idli, Rotti, Rice and etc… 

Sri Lankan Chutney, has hot spicy and sweet flavor on to it. Which made out with fruits, vinegar, Sugar and chili powder, cooked down to a reduction. Most of all it may only can eat with rice. 

The tradition of making Chutney has been spread around the world from the Caribbean and Southern America countries as a food preservation method.  But it has been various in Asian countries.  In Asia it has begun from India. As we Asians we use Chutney as a side dish besides the main course. But for the western world, it’s a condiment for pork, beef and fish. 

It’s not that defers from Asian to Western Chutney.  

Asian Chutney 

• Any fruit (I prefer raw mango or slim apple) 1.5 kg
• Vinegar 750 ml
• Sugar 500 g
• Chili Powder & chili Flakes (as much of hot and spicy you prefer, I always prefer more and more)
  Add altogether and simmer it, until it get the nice color of golden brown. 

Western Chutney 

• Any fruit (I prefer raw mango or slim apple, you may try apple too) 1.5 kg
• Vinegar 750 ml
• Sugar 500 g
• Nicely chopped onions 100-200 g
• Bit of parsley of final garnishing.  (It gives a good aroma)
  Follow the same process as Asian method. 

Trust me, I have tried both ways. Both have amazing flavors. 

Try the western Chutney marinated with pork or beef.  You can make quality, sophisticated food at home.