silly question

[some guy]

What is chutney, and how is it served? I was looking for T-Day recipes, and Lildreamer316 has a post with links to web sites, and following those, I found a Cranberry Chutney recipe, which sounds interesting, but what do I do with it after I make it? Is it a dip? Stand-alone side dish? Spread it over something?

PLease and thanks.

Recipe:
CRANBERRY CHUTNEY
8 servings

If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!
12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice, preferably fresh
1/2 cup chopped dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey or maple syrup, to taste
Place all the ingredients except the honey in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.

Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.

If some one tells me what to do with this after it's made, I will probably make it for T-Day, and if it's good, I will add it to the sticky recipe thread here. Or some one else can make it and add it to that thread. :)

I don't want to add it, if it's nasty tasting. :D

[Goblinmonger]

1. I'm going to give it a shot

sounds like it would be tasty; though entirely different than what we expect in cranberry sauce (i.e. I would still make traditional, too). I mean, there's basically nowhere neart the amount of sugar in there that goes into trad cranberry sauce (usually it's a cup of sugar for 12 oz cranberries). I guess there's OJ. I think I'm going to make it this weekend (I LOVE the time of year when you can get fresh cranberries in the store).

[some guy]

5. thanks

I hope you enjoy it. I hope I enjoy it.

[flvegan]

2. Chutney is more of a condiment than anything else, I think.

This would serve more as a gravy or something like that. Sounds good over a tasty stuffing.

[some guy]

6. okay thanks

condiment - yes, that's what I think too, only I couldn't remember the word. :)

[Ellen Forradalom]

3. Chutney is of Indian origin

It is a sweet and spicy condiment. The most commonly available here is mango chutney. I often have it with Indian food such as samozas and choley.

"Chutney, as a genre, is often similar to the salsa 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. " (http://en.wikipedia.org/wiki/Chutney). Seen that way, even the traditional cranberry sauce is a form of chutney.

I think that recipe sounds yummy and I would totally try it. Be sure to put out some regular cranberry sauce for the stodgy traditionalists, though.

[some guy]

7. thanks

good idea to also have trad cranberry sauce, though I don't know why. It seems it's on the table every T-Day, but most of it is left over at the end of the meal.

I've had it, just as cranberry sauce, I wasn't all that impressed. Over stuffing, as FLvegan suggested, though sounds like a good idea.

[livetohike]

4. It's usually served on the side with other Indian style foods

Once it's made you can keep it in a clean jar in the refrigerator and it keeps a long time. I use it as a quick appetizer - just spread it over a block of cream cheese and serve it with your favorite crackers.

[some guy]

8. thanks

given the way my family wolfs down (not at all) regular cranberry sauce, I expect to need to be able to refrigerate the leftovers.