Chutney belongs to the condiments variety, generally linked with Indian foods but the spicy / tangy flavours taste good with foods from many other cultures. We can buy them at grocery stores but nothing to match the home-made chutneys or sauces!
The word derives it's origins from the Hindi words "chatni" meaning crushed. Originally, the raw materials were crushed by hand or with mortar and pestle in to a thick flavoured paste. And usually retained it's flavours since it was made fresh before every meal, no preservatives!
Chopped Chillies - 1 cup
Finely grated green apple - 1 cup
Finely chopped onion - 1 cup
Finely chopped red capsicum - 1 cup
Finely chopped cherry tomatoes - 1 cup
Chopped prunes - 1 cup
Brown sugar - 1/2 to 1 cup
White Sesame Seeds - 1 or 2 teaspoons
Vinegar - 1/2 cup (as needed to cover ingredients evenly)
All purpose flour - 1/2 to 1 tablespoon
Salt to taste
Use an oil spray to grease a pan lightly
Saute the sesame seeds in medium heat for 5 minutes
Add all other ingredients to this and cook in simmer heat in a saucepan until all ingredients are tender.
Choose a small thick bottle (250g) and store the sauce straight from the pan without cooling.
a. Seed the chillies if you like it mild, else leave some seeds on chillies
b. Choice: You may or may not use flour to thicken.
These days Chutney is used as an accompaniment with curries, meats, certain desserts, salads and most commonly as sides for appetizers, with finger foods!