What is the technical difference between chutney and pickle?
I want to know what the real difference is - i.e. does the addition of fruit make a pickle a chutney or is it something else?
Answers:
pickle has to be preserved, chutnet not.
chutneys can be made with fresh ingredients, and served immediately.
Pickles are best when they are allowed to sit for a few days.
Also generally chutneys are smashed so that the tastes mix; for pickles, there is no need, the preservation and the 'sitting' will do the job.
chutney generally is made from fresh spices and pickle is made from speices covered with vegetable or mango and deeped in oil and can be eat upto one year as it is covered with oil it won't be spoiled due to bacteria
The word chutney comes from the Hindi word chatni.Food historians believe that chutney have originated in Eastern India during or before the 15th and 16th century. a term for a variety of sweet and spicy condiments, originally from South Asia.
A chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation.
Pickling, or corning, is the process of preparing a food by soaking and storing it in a brine containing salt and/or acid (usually vinegar), a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle'.
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Answers:
pickle has to be preserved, chutnet not.
chutneys can be made with fresh ingredients, and served immediately.
Pickles are best when they are allowed to sit for a few days.
Also generally chutneys are smashed so that the tastes mix; for pickles, there is no need, the preservation and the 'sitting' will do the job.
chutney generally is made from fresh spices and pickle is made from speices covered with vegetable or mango and deeped in oil and can be eat upto one year as it is covered with oil it won't be spoiled due to bacteria
The word chutney comes from the Hindi word chatni.Food historians believe that chutney have originated in Eastern India during or before the 15th and 16th century. a term for a variety of sweet and spicy condiments, originally from South Asia.
A chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation.
Pickling, or corning, is the process of preparing a food by soaking and storing it in a brine containing salt and/or acid (usually vinegar), a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle'.
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