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14
votes
5answers
4k views

What is a Chutney?

Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstanding. I often hear the buzzword on food ...
7
votes
6answers
15k views

What's the difference between chutney and relish?

I was out last night at a friend's house, they served what I would call chutney. I said, "This chutney is amazing". To which they replied, "Do you mean the relish?" Awkward! What is the difference ...
7
votes
1answer
2k views

What are the basic ratios for making a chutney

I'm looking to make a apple chutney from 6.5 kg of apples. I can't really find a recipe that I'm happy with, so I'm going to just wing it. What are the basic ratios for a generic chutney? For ...
3
votes
2answers
595 views

My chutney will not freeze, help!

Weeks ago I made a chutney of local ground cherries with onions and raisins. It came out very syrupy but I figured it will still be good in small doses with meats. I was recently on vacation when ...
3
votes
2answers
893 views

Can I convert jam into chutney?

I made a rhubarb jam a little while ago, basically rhubarb, sugar and grated ginger. Its quite gingery. I've now made some duck terrine and fancy serving it with some chutney. I have some ...
3
votes
1answer
2k views

What is the difference between a salsa, a sauce, a gravy, and a chutney?

Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lines separating them appear to get ...
2
votes
2answers
372 views

My chutney is too thick

I made two batches of chutney a week ago, one with tomato, apple and raisins, the other one with plum and cranberries. Making the chutney I added all the usual spices, sugar, vinegar etc. but I tried ...
1
vote
4answers
3k views

What can I use instead of swede (rutabaga) when making pickle relish

I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering. Unforunately, I can't ...