Chutney would have totally been voted “most popular” in high school: Both sweet and sour, this sauce of Indian origin gets along with everyone, from ever-popular roasted lamb to creamy brie cheese.
The sweet notes come from the use of fruits such as mango, pear and apple, as well as additions of honey or sugar syrups. Vegetables such as tomatoes, onions and pumpkin can also be used to make chutney.
Then come the tangy tones, from lemon juice or a strong vinegar.
And last but not least, spices and herbs give a hint of the exotic: ginger, cinnamon, cloves, mustard seeds, coriander, turmeric, garlic and chilli powder can all be used in the mix, according to the German centre for nutrition.
Everything must be cooked down, similar to how jam is made, and then kept in a clean screw-cap glass jar.
Mango chutney (main image, above) is the best-known of its kind for newbies: Dice garlic and onions into small pieces, then heat them with some honey. Toss in chilli powder, garlic and mango pieces, then quench the whole thing with some white wine. Cook until the fruit is soft, then stir in salt and white wine vinegar to taste before moving the mixture to a jar.
If the chutney remains there, unopened, it will last about six months. – dpa