Fruit Nut Chutney
Unit/Weight : 340Gr
Brand : Mida
Country : India
Chutney (also called chatney) refers to a wide-ranging family of condiments from South Asian cuisine and Indian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney.
Chutneys may be either wet or dry, and they can have a coarse to a fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil and are rarely sweet. Vinegar or citrus juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.
In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or peanut (groundnut) oil. In the present era, electric blenders or food processors can be used as labor-saving alternatives to the traditional stone grinding
Roasted Sweet Potato Salad with Chutney Vinaigrette
- 3 large sweet potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 3 tablespoons balsamic vinegar
- 2-1/2 tablespoons Fruit Nut chutney
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium garlic clove, minced (about 1 teaspoon)
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1 cup chopped scallions, white and green parts
- 1/2 cup sliced almonds, toasted
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes
- Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.
- Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.