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Old 08-10-2014, 01:17 PM   #11
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Chutney typically has sweet, savory, and acidic elements. What you describe as "fruit salsa" would certainly qualify.

What we call ketchup is technically speaking a tomato chutney.
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Old 08-10-2014, 05:02 PM   #12
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I've always thought of chutneys as having some acidic component, whether it be from fermentation (lactic acid), vinegar, lemon juice, tamarind, etc.
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Old 08-10-2014, 06:01 PM   #13
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Quote:
Originally Posted by Steve Kroll View Post
Chutney typically has sweet, savory, and acidic elements. What you describe as "fruit salsa" would certainly qualify.

What we call ketchup is technically speaking a tomato chutney.
Yes, it is. There are one or two extant recipes for tomato ketchup from the early 1800s which follow the same procedure that I use for my chutneys. The only difference is that tomato ketchup is sieved and most home-made chutneys aren't.
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Old 08-10-2014, 06:11 PM   #14
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Originally Posted by AlisonC View Post
I've always thought of chutneys as having some acidic component, whether it be from fermentation (lactic acid), vinegar, lemon juice, tamarind, etc.
Yes, it's the vinegar that preserves it. However, fermentation is something you don't want as for whatever reason (poor quality vinegar, insufficient boiling, poor sealing, poor storage, etc.,) it happens it means the chutney has gone off.

I'm thinking of having a go at preserved lemons for middle eastern dishes. The bought ones are s-o-o expensive for what they are.
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