Chutneys (and a few pickles)

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Indian chutneys are meant to be eaten pretty fresh – perhaps keep for a week in fridge. They should be really quick to make – a tiny bit of frying and a quick whizz in a mixer, and if you have the patience a quick tiny ‘talimpu’ on top. And they can be made with pretty much anything – any bits of vegetable (or even I suppose, cooked meat) or even some vegetable peel. One usually makes small amounts of chutney – to keep it quick and simple.

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Unlike the British meaning of chutney - which usually implies a sweet and savoury mix  (I never eat them so I don't really know!) - Indian chutneys are usually just savoury. 

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Pickles on the other hand, are long lasting. But not usually involving vinegar - preserved just with salt, possibly some form of sourness (lemon or green mango for instance), some form of heat (like chilli powder or mustard) and possibly oil. The medium to high acidity created by these ingredients kills off most bacteria.

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