English Chutnee

Chutney (or chutnee) was another Anglo-Indian recipe with roots in India, but filtered through the British experience. The name came from the Hindu chatni, which was a composite pickle, using sweetening agents, spice and vinegar to preserve and pickle mixed fruit and vegetables. Unlike jam or fruit cheese, or plain pickled vegetables and fruit, chutneys were complex and exciting, but also had texture. They kept well on long journeys and could be used to pep up plain meat or cold pies