The English word chutney comes from Hindi chatni. In India, chatni is used as a condiment and side dish and sometimes as a first course accompanied by crunchy lentil cakes. It is more than likely that the Arabs learned this recipe from the Indians and took it to Sicily where it became the bittersweet caponata. Along the way, he lost the Indian spices that are so defining in their flavor but were extraordinarily expensive in the Middle Ages. The desire of the Europeans to reach Indian spices without crossing the Ottoman Empire was the trigger for Portuguese expeditions around Africa and later motivated Christopher Columbus's trip to America.
There are several types of chatni. There are chanti of vegetables and fruit. So we have chatni garlic, tomato, red pepper, coconut, mango etc, etc. They all present the contrast between the sugar candy - or the one that provides the same fruit - and the sour of the vinegar always seasoned with spices.
It is possible to find packaged chatni but it is so easy to do that it is worth spending a few minutes. If you like Indian food, when you cook it and the aroma invades the house it will seem to you that you have been suddenly transported to Mumbay or Delhi.
INGREDIENTS
6/8 large ripe tomatoes
1 large purple onion (sweet type)
1 red pepper (scalded)
Half a glass of apple cider vinegar
Half a glass of water (optional)
2 tablespoons brown sugar
Salt
Ground black pepper
Cardamom
Cinnamon powder
Saffron
Clove
Chili or hot pepper (optional)
You remove the skin and seeds of tomatoes. Roast the red pepper - or you buy it packaged. You finely chop all the vegetables and take them to a casserole. There are people who prefer to boil the vegetables in their own juice. If you don't see it clearly, pour the half glass of water in addition to all the other ingredients. For spices there is no exact proportion, but never use more than half a teaspoon of each. If you want to make a spicy chatni, add chili, hot pepper or tabasco, but it is not necessary.
It is left on a very low heat until the vegetables are cooked and a thick but not dry sauce is formed. It is necessary to be stirring to avoid that the sugar sticks in the base of the casserole.
The combination of cardamom, saffron, clove and cinnamon is essential to give the recipe that unmistakably Indian aroma. If you like spicy, add the mentioned chili, hot pepper or tabasco.