Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Chutney shopping experience:

1. Compare - without doubt the biggest advantage that the Chutney offers shoppers today is the ability to compare thousands of Chutney at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.

2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about

3. Testimonials - don't know anybody that has bought a Chutney? Wrong! If the Chutney is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.

4. Questions - Got a question about Chutney then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....

5. Reputation - Never heard of the company selling Chutney? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Chutney and build up a picture of their reputation for sales, returns, customer service, delivery etc.

6. Returns - still worried that even after all of the above your Chutney wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.

7. Feedback - happy with your Chutney then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.

8. Security - check for the yellow padlock on the Chutney site before you buy, and the s after http:/ /i.e. https:// = a secure site

9. Contact - got a question about Chutney, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.

10. Payment - ready to pay for your Chutney, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.

A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. Chutney may be dry or wet; dry chutney is generally in the form of powder.

In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa (sauce) of Latin American cuisine, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food. The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the process of making chutney often involves the crushing together of the ingredients.

The use of a stone chutney maker is often regarded as vital to create the ideal chutney. It is a small stone bowl (called a "kharal" or "khal" in Hindi), or a flat piece of stone (called a "sil") on which the ingredients are crushed together with a rounded stick of stone or wood (called a "batta", pronounced with a hard 't').

Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.

Types of chutney Many authentic chutneys contain significant amounts of fresh green chilli peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender (device), while many fruit chutneys do require cooking. Popular chutneys include:

• Coconut chutney
• Onion chutney
• Tomato chutney
• Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney, where 'Hari' is Hindi for 'Green')
• Tamarind chutney (Imli chutney)
• Mango chutney (made from unripe, green mangos)
• Lime (Citrus aurantifolia) chutney (made from whole, unripe limes)
• Garlic chutney made from fresh garlic, coconut and groundnut
• Green tomato chutney. Common English recipe to use up unripe tomatoes

In temperate countries, chutneys are sometimes made using local main ingredients such as apple (fruit)s, peaches or tomatoes.

American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.

Flavourings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.

Spices most commonly include fenugreek, coriander (spice), cumin and hing (asafoetida).

In South Africa there is a traditional commercial variety, Mrs Ball's Chutney, that is made with dried fruit.

History Beginning in the 1600 chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables. In the nineteenth century, brands of chutney like Major Grey's or Bengal Club created for Western tastes were shipped to Europe.

Generally these chutneys are fruit, vinegar and sugar cooked down to a reduction.

The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork and fish.

Chutney by Indian region

• Gujarat — athanah and hot Lime (fruit) chutneys
• Haryana — tamarind chutney
• Himachal Pradesh — guava and eggplant chutneys
• Karnataka — coconut, coriander, green chilli, mango, onion, peanut, tomato, tamarind,ridgegourd.
• Kerala — coconut, pudina (mint), urad dal (a kind of legume), mango, dry fish, shrimp, and onion chutney
• Maharashtra — hot mango chutney, guramba, and panchamrit,Mirachicha Thecha, Flax seed, Karale (Niger seed), Peanut/garlic
• Punjab (India) — pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney
• Tamil Nadu — coconut, coriander, red chilli with grams, tomato, onion, and mango chutneys
• Uttar Pradesh — garlic, sweet and sour mango, and peanut
• West Bengal — fruit (mango, plum, apple, and apricot) chutneys

References

• Weaver, William Woys. "Chutney." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 417-418. 3 vols.

External links

• Collection of Indian Chutney Recipes
• ♠ Chutney recipes on Click2cook - Indian Cuisine made easy '

A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. Chutney may be dry or wet; dry chutney is generally in the form of powder.

In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa (sauce) of Latin American cuisine, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food. The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the process of making chutney often involves the crushing together of the ingredients.

The use of a stone chutney maker is often regarded as vital to create the ideal chutney. It is a small stone bowl (called a "kharal" or "khal" in Hindi), or a flat piece of stone (called a "sil") on which the ingredients are crushed together with a rounded stick of stone or wood (called a "batta", pronounced with a hard 't').

Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.

Types of chutney Many authentic chutneys contain significant amounts of fresh green chilli peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender (device), while many fruit chutneys do require cooking. Popular chutneys include:

• Coconut chutney
• Onion chutney
• Tomato chutney
• Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney, where 'Hari' is Hindi for 'Green')
• Tamarind chutney (Imli chutney)
• Mango chutney (made from unripe, green mangos)
• Lime (Citrus aurantifolia) chutney (made from whole, unripe limes)
• Garlic chutney made from fresh garlic, coconut and groundnut
• Green tomato chutney. Common English recipe to use up unripe tomatoes

In temperate countries, chutneys are sometimes made using local main ingredients such as apple (fruit)s, peaches or tomatoes.

American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.

Flavourings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.

Spices most commonly include fenugreek, coriander (spice), cumin and hing (asafoetida).

In South Africa there is a traditional commercial variety, Mrs Ball's Chutney, that is made with dried fruit.

History Beginning in the 1600 chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables. In the nineteenth century, brands of chutney like Major Grey's or Bengal Club created for Western tastes were shipped to Europe.

Generally these chutneys are fruit, vinegar and sugar cooked down to a reduction.

The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork and fish.

Chutney by Indian region

• Gujarat — athanah and hot Lime (fruit) chutneys
• Haryana — tamarind chutney
• Himachal Pradesh — guava and eggplant chutneys
• Karnataka — coconut, coriander, green chilli, mango, onion, peanut, tomato, tamarind,ridgegourd.
• Kerala — coconut, pudina (mint), urad dal (a kind of legume), mango, dry fish, shrimp, and onion chutney
• Maharashtra — hot mango chutney, guramba, and panchamrit,Mirachicha Thecha, Flax seed, Karale (Niger seed), Peanut/garlic
• Punjab (India) — pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney
• Tamil Nadu — coconut, coriander, red chilli with grams, tomato, onion, and mango chutneys
• Uttar Pradesh — garlic, sweet and sour mango, and peanut
• West Bengal — fruit (mango, plum, apple, and apricot) chutneys

References

• Weaver, William Woys. "Chutney." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 417-418. 3 vols.

External links

• Collection of Indian Chutney Recipes
• ♠ Chutney recipes on Click2cook - Indian Cuisine made easy '