Giardigiò – Chutney “Maya”
Carrot and cumin chutney
To be combined with cow’s cheese, fresh Pecorino, fresh Ricotta, blue cheese, meat or cold cuts.
Jars: 100 gr., 200 gr.
Ingredients: Carrots, onions, orange peel, apple cider vinegar, curry, cumin seeds
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.
