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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in ginger (11)

Saturday
Nov132010

Tomato relish with ginger, coriander and chilli

Does anyone know the difference between chutney and relish?

I have tended to use the terms interchangeably, but with a preference for ‘relish’ since I think the double meaning is rather fitting; I certainly take delight in eating it.  I have always called this recipe a relish, but before posting it I wanted to check that I was using the right term.

I started by looking in the River Cottage Handbook No.2: Preserves by Pam Corbin. She begins by explaining that we “learnt about chutney-making from our Indian colonies in the nineteenth century, and authentic Indian chutneys are usually fresh preparations served with spicy foods”. So far so good, on this point I can find a general consensus. She continues,

The British interpretation of chutney is rather different: rich, highly spiced, sweet-sharp preserves, based on vegetables and fruit which are chopped small and cooked for a long time to create a spoonable consistency and mellow flavour. They often feature dried fruits too, which contributes natural sugar and textural contrast.

Relishes she defines as sitting somewhere between pickles and chutneys,

these are made from diced or chunkily cut fruit and vegetables but they are cooked for a shorter time than a chutney. They can be spicy, sweet, sour (or all three), may be eaten soon after making and should be kept in the fridge once opened.

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