Many prized bottles of this amber-toned delight have since unleashed its magical potpourri of flavours on the taste buds of chutney lovers, spurring us on to a chutney churning craze.
The spices that go into making chutney originate from South Asian cuisine, which give rise to the most fabulous tastes when combined with some mixture of vegetable or fruit.
Chutneys may be either wet or dry, and they can have a coarse to a fine texture. As they come in a range of tastes, depending on where the recipes originated and perhaps evolved, here are some recipes to try. They all look good – and must surely taste magical!
Wishing you many happy hours of ‘chutney on your mind’.