Chutneys are one of those foods that nearly every one has a version of. But I associate them primarily with Irish and Indian food. My Irish grandfather adored chutneys, however, the first time I had this wonderful condiment was in an Indian restaurant.
But we do learn something new everyday. I whipped up this batch when a friend of mine who lives in Alabama was visiting.
“What are you making?” she asked.
“Chutney,” I responded.
“Huh. I thought that was a southern thing,” she said.
“Really? Chutneys are popular in Alabama?” I asked.
“Are you kidding me? I’ve never been to a barbecue without one,” she said.
So I checked “learn something new today” off of my to-do list, and the two of us happily dug into this batch of spicy and citrusy chutney.
It’s perfect with pork, chicken, on sandwiches, or even with sliced baguette as a party appetizer. I hear it’s also great at barbecues.