The chutney has been an important part of Indian cuisine since before 500 B.C., with each region relying on a distinctive spice blend to preserve locally cultivated or foraged produce. "Chutney" or chatṭnī, in Hindi means “to lick”, which is precisely what diners will be doing as they lick their plates clean – not wanting to waste a single syrupy morsel! Tomatoes have also been a ubiquitous part of Indian cuisine since the 1600s and a mainstay of our larders today. When the sweet fruitiness of tomato is married to piquant Kashmiri chilies in this versatile chatṭnī, you will not feel the need to reach for ketchup. Perfect spread in sandwiches, it is a flavorful accompaniment to soft cream and goat cheeses. This crimson compote dresses up a simple roast chicken and we particularly love it dolloped next to a hunk of quiche or frittata. Whether jazzing up charcuterie or simply applied on toasted ciabatta, this chutney can become a plate-side companion at every meal.
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