As many of you know--I'm a bit obsessed with food. I'm a Hufflepuff, after all--what else could you expect?
The first question I am usually asked is, "What is chutney? And, why did you choose it as your last name for HOL?"
I began my adoration of chutney a few years back. Chutney, for those of you who may not know, is a popular addition to a traditional Indian meal.
I had eaten Indian food a handful of times in my life--but had never really gotten the point of it. It took a while for me to fully understand, appreciate, and fall in love with the amazing variety of Indian dishes that are out there.
However, one particular dining experience was different. My Roommate and I were dining with a friend of ours who happens to be of Indian descent (although when she opens her mouth, a huge southern accent pops out!). We had been through quite a rough patch that day--and indeed the weeks leading up to the day.
We decided to hit her favourite Indian restaurant in town. And, this is where I fell in love with chutney and with Indian food.
What exactly is chutney, exactly--other than my last name? Chutney is a relish that is served in Indian culture. It's kind of like the salsa of Indian food. The original chutney of India (in Hindi it is called chatni) was a relish made from fresh fruits and spices.
In the colonial era, the British took it back home with them (along with many curry dishes). In India, chutneys are served with almost every meal that is served. Chutneys are also served as sauces for hot dishes (especially those of the meat variety).
Chutneys can be sweet or sour... spicy or mild... or any combination in between. Thin or chunky--they can made with fruits or vegetables--or both!
Some of the most common ingredients are mangos, apples, pears, onions, raisins, citrus peel, and hot chilies. Some of the common herbs and spices used in the creations are tamarind, lemon, vinegar, sugar, honey, garlic, mint, turmeric, cinnamon, and cilantro.
I believe that chutney represents the color and variety that is Indian cuisine. Like the beautiful silks of the saris worn by the inhabitants and descendents of India, chutneys shine and sparkle with a life of their own.
One of my favourite (and perhaps one of the simplest) of chutneys is an onion chutney. It is wonderful with Naan--a bread that is made fresh and cooked in a Taya (a type of heavy iron skillet or griddle).
I hope that you will all one day try some sort of chutney. It truly is a delicious dish--no matter what ingredients you choose to add.
To me, Indian food is comfort. The spices fill the air and envelope you in a blanket of warmth and friendship. Eating chutney is about coming home and being with friends. This is the reason that I chose Chutney as my last name for HOL.
If you have a yen to try my onion chutney--here is the recipe. I usually add a few chopped Roma tomatoes, as well. I serve on water crackers with a sharp cheddar cheese when I'm entertaining at home. It's my Southern version of serving chutney, I guess you would say.
Anya's Onion Chutney1 cup onions, chopped
1 teaspoon paprika
1 teaspoon tomato ketchup
1 teaspoon white vinegar
1/2 teaspoon salt
1/2 teaspoon hot red pepper powder
1/4 teaspoon cumin/coriander powder