Giardigiò – Chutney “Amal”
Onion, apple and ginger chutney.
The original recipe’s taste is particularly intense – it contains spicy paprika or chili and mustard seeds. Our interpretation of this recipe replaces tropical fruit with local products. What makes it different from a typical onion compote is the delicate taste of red onion combined with ginger and cider vinegar.
It is great with meat and cold cuts in general, Gorgonzola cheese, cow cheese, Pecorino cheese and fresh ricotta cheese.
Jars: 100 gr. / 200 gr.
Ingredients: Red onion, apples, bay tree, ginger, chili pepper, apple cider vinegar
Chutney was imported from India to Europe during the XVII century. The word comes from the Hindi word chutney, to crush – and that’s how chutney is made: fruits or vegetables are crushed, and then cooked with sugar and other ingredients (often spices, such as cloves, garlic, coriander, mustard, cinnamon, ginger, pepper, tamarind and mint – though there is a wide variety of other possibilities). While still uncommon in Italy, chutney is widely spread in the English culinary tradition. The French make large use of it too, as a combination for cheese, meat and appetisers.
Chutney is an ideal dressing for vegetables, rice or meat-based main courses. Sometimes the spices are toasted, conferring aroma. The addition of sugar and vinegar gives it a sweet and sour taste. Different amounts of each make it possible to have saltier or sweeter chutney.