The term chutney comes from the East Indian chatni, meaning "strongly spiced," and is described as a condiment which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread. Most chutneys are on the spicy-hot side, but it's easy to adjust the heat factor if you make your own.
While, chutneys are traditionally served with curried foods and are widely known as a condiment originating in India, the concept has spread across the world. Chutneys have been adapted to local tastes, just like any method of food preparation might. Sweet, tart flavored chutneys when combined with a touch of spice compliment strong-flavored meats such as wild game, but work as well with beef, pork and chicken. Chunky, spicey, fruity chutney can perk up most cheeses while sweeter versions make an awesome spread for bagels, toast or crackers (along with a little cream cheese....yum).
The term chutney is sometimes confused with the term relish although the two are different. Chutneys tend to be more savory, while relishes can be be pickled.. In general, chutneys have a chunky spreadable consistency much like a preserve, whereas relishes are hardly cooked, use less sugar if any, and are more crunchy to the bite.
There is a nearly endless possibility of combinations of ingredients for chutney. Chutneys generally have a fruit base but you may also use vegetables. After making some chuneys of your own using recipes, you will get the basic concept down. After that you can experiment with your own combinations. The best results will come from using firm-fleshed, under-ripe fruits. Rhubarb and firm or under-ripe, even green tomatoes would be a good choice. Dried fruits work well as they retain their texture and contribute to the flabor. While softer fruits, like berries will cook down and lose much of their texture and their subtle flavors will be lost when combined with the sugar and spices used to make chutneys.
