Chutney - History

History

Similar in preparation and usage to a pickle, simple spiced chutneys can be dated as far back as 500BC. Originating in Northern Europe, this method of preserving food was subsequently adopted by the Romans and later British empires, who then started exporting this to the colonies, Australia and America.

As greater imports of foreign and varied foods increasing into Northern Europe the chutney fell out of favour. This combined with a greater ability to refrigerate fresh foods and an increasing amount of glasshouses meant chutney and pickle were relegated to military and colonial use.

Diego Álvarez Chanca brought back chili peppers from the Americas. After discovering their medicinal properties, Chanca developed a chutney to administer them. This coincided with the British Royal Navy's use of a lime pickle or chutney to ward off scurvy on journeys to the new world.

In the late 15th and early 16th century, British colonization of the Indian subcontinent relied on preserved food stuffs such as lime pickles, chutneys and marmalades. (Marmalades proving unpopular due their tartness and a lack of available sugar.)

Beginning in the 17th century, chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables, the word 'chutney' still being associated with the lower working classes.

In the 19th century, brands of chutney like Major Grey's or Bengal Club created for Western tastes were shipped to Europe.

Generally these chutneys are fruit, vinegar, and sugar cooked down to a reduction.

The tradition of chutney making spread through the English speaking world, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork, and fish.