European Stars And Stripes (Newspaper) - October 25, 1986, Darmstadt, Hesse                                Chutney the perfect flavor lift by Betsy Balsley los Angeles times he dictionary dismisses Chutney As a relish made of fruits spices and  Hal Little do they know. Chutney is the Ambrosia that turns a Plain unadulterated piece of broiled Chicken into a glorious and memorable meal. It is the Sweet or spicy or pungent condiment that gives the perfect flavor lift to such Bland foods As scrambled eggs steamed Rice with vegetables or simple seafood dishes. And it performs additional miracles when added to innocuous salad dressings or even to some Batter breads. Chutneys Are flavor enhancers of East Indian origin. In general westerners tend to think of chutneys As a bottled Chunky fruit mixture seasoned with a most unsubtle amount of Ginger Root and Chiles. Technically these products really Are not True chutneys according to Julie Sahni Indian chef Cookbook author and teacher. Sahni says in her latest Book classic Indian vegetarian and Grain cooking William Morrow & co. $22.50that the fruit and vegetable chutneys so popular in the Western world really Ara a form of Pickle. The difference Between Chutney and Pickle both of which May contain Salt vinegar sugar seasonings spices and vegetables or fruits is the texture. Chutney. Can be in the form of a sauce dip thick Pulpy spread or finely minced preserve while a Pickle contains clearly distinguishable pieces of vegetables or fruit she explains. Semantics notwithstanding the mixture indians consider a Pickle and we think of As a Chutney is a condiment that fits nicely into today s simple a sauced and often unseasoned menus. Some of the following chutneys Are spicy hot others Are sweetly mild. Each has characteristics that make it Ideal for specific uses. Curry sauce with Chutney it cup minced onion 3 Tablespoons butter or Margarine 3 Tablespoons flour 1 Tablespoon Curry powder 1 Teaspoon Salt i Teaspoon sugar it Teaspoon finely minced peeled Ginger 1 cup Coconut milk 1 cup milk m cup Chutney Cook onion in butter unlit tender. Acid flour Curry powder Salt sugar and Ginger and blend Well. Slowly add Coconut milk and regular milk to onion mixture. Cook Over Low heat stirring constantly until sauce is smooth and thickened. Stir in Chutney. Serve hot. Makes about 3� cups. Chutney for Curry 5 cups Cut fruits apples pears peaches candied fruit Peel Etc 1 Lemon seeded and finely chopped 1 cup chopped dried apricots 2 cups Brown sugar packed 2 cups cider vinegar 1va cups raisins 1 Clove garlic minced it cup minced onion 1va Teaspoons Salt it Teaspoon Cayenne Pepper 4 ounces candles Ginger chopped Combine Cut fruits Peel Lemon apricots Brown sugar vinegar raisins garlic onion Salt Cayenne and Ginger in Large Saucepan. Simmer uncovered until fruit is Lender but not Mushy about 1 i hours. Stir occasionally with wooden spoon during cooking period. Ladle into hot sterilized Pink jars leaving / Inch hear space. Seal according to manufacturer s directions. Process in boiling water Bath 10 minutes. Makes about 3 pints. Note fruits May be used in any proportion or amount. Select under Ripe pears and do not Peel them or apples if used. Tomato Pear Chutney 3vi cups chopped peeled tomatoes 3 cups chopped peeled firm pears 3 cups chopped peeled firm apples 1 cup chopped Green peppers a cup chopped onion Ivi Teaspoons Salt 1 cup raisins 1 Teaspoon dry Mustard it cup vinegar to cup Honey Combine tomatoes pears apples Green peppers onion Salt raisins Mustard and vinegar in Large enamelware or stainless steel Saucepan. Bring to rolling boil reduce heat and simmer 30 minutes stirring occasionally. Add Honey and mix Well. Simmer 30 minutes longer or until thickened stirring often. Ladle boiling Chutney into hot sterilized a pint or pint jars leaving about a Inch head space. Seal according to manufacturer s directions. Process in boiling water Bath 10 minutes. Store away from Light in Cool place. Makes about 2v pints. Melon Chutney 4 quarts finely chopped peeled Cantaloupe or other melons 1 cup raisins 1 cup chopped onions 1 Clove garlic minced 2 to 3 cups Brown sugar packed 5 cups vinegar i cup Mustard seeds 2 Tablespoons ground Ginger 2 Tea Powitt Mil ,. 1  Stem removed. Combine Cantaloupe raisins onions garlic Brown sugar vinegar Mustard seeds Ginger Salt and Chile in heavy Saucepan. Cook stirring frequently until thick about 40 minutes. Remove Jalapeno from mixture and discard. Ladle boiling Chutney into hot sterilized pint jars leaving about a Inch head space. Seal according to manufacturer s directions. Process in boil pm water Bath 10 minutes. Makes about 6 pints. Carrot Chutney 3 cups carrots Cut Julienne water 1 cup raisins 2 cupa Brown sugar packed 1 cup granulated sugar 1 cup vinegar 1 Lemon thinly sliced 1 Teaspoon Salt i Teaspoon ground cloves it Teaspoon ground Nutmeg i Teaspoon ground Ginger 1 Teaspoon ground cinnamon Par boil carrots in water to cover just until tender. Reserve 2 cups cooking liquid. Combine reserved liquid carrots raisins Brown sugar granulated sugar vinegar Lemon slices Salt cloves Nutmeg Ginger and cinnamon in heavy Saucepan. Cook Over Low heat stirring occasion by. Until mixture thickens about 45 to so minutes. Ladle into hoi Ster bad a pint or pint jars leaving about i Inch head space. Seal according to manufacturer s directions. Process in boiling , molasses Apple Chutney 3 cups peeled tart wp4es Vuk cup water Tocu Moussea 2 Tow Espoo to Teaspoon ground Ginger 1 cup raisins place apples in heavy sauce stand add molasses. Blend vinegar Curry powder and of her an stir into apples. Add raisins cover and bring mixture t boil reduce heat remove cover and simmer Gotty until apples Are tender about 15mlnut�. Stir. Occasional. Lade Chutney into hot Starin rvs pint or i and Seal according to manufacturer Colw. Process  Page 14 the stars and stripes