Chutney Indian Restaurant - Nottingham - Fine Indian Dining Restaurant

ABOUT US - CHUTNEY RESTAURANT

OUR FOOD

  • OUR RESTAURANTS FOOD IS SIMPLY BASED ON AUTHENTIC RUSTIC AND REAL INDIAN VILLAGE FOOD.
  • OUR MENU HAS BEEN SPECIALLY DEVISED TO INCLUDE FANTASTIC DISHES FROM THE VAST RURAL VILLAGES OF THE INDIAN ASIAN SUBCONTINENT WHERE THE FOOD IS ALWAYS OUTSTANDING AND DELICIOUS IN TASTE.

OUR SERVICE

  • ANY VISITOR TO THESE REMOTE RURAL VILLAGES IS TREATED WITH GENUINE KINDNESS AND AFFECTION
  • AT CHUTNEY WE ASPIRE TO REPLICATE SUCH HOSPITALITY IN OUR SERVICE.
  • AT CHUTNEY WE CONSIDER ALL VISITORS AS OUR GUESTS AND NOT CUSTOMERS.
  • OUR SUCCESS AND ENERGY IS BASED ON KNOWING THAT ALL OUR GUESTS RECEIVE SPECIAL CARE, ATTENTION AND SATISFACTION.

OUR CHEF

  • MULTI AWARD WINING CHEF OF INDIAN MALAYSIAN DESCENT.
  • EXPERIENCED, INNOVATIVE AND TALENTED CHEF WHO HAS WORKED IN INDIA, DUBAI, MALAYSIA, SINGAPORE AND INDONESIA.
  • THE FOOD MENU CHOICES REFLECTS OUR CHEFS HERITAGE AND WORKING EXPERIENCES.
  • OUR CHEF WAS DESCRIBED BY A LEADING CULINARY JOURNAL EXPERT AS "A CHEF WHO CREATES AMAZING YET SIMPLIFIES LIKE NO OTHER"

UNCOMPLICATED STYLE AND AMBIANCE

  • AT CHUTNEY WE AIM TO CREATE A RELAXED CASUAL PLACE FOR PEOPLE TO DINE.
  • WE MAKE ALL OUR DISHES UNCOMPLICATED USING ONLY TRADITIONAL INDIAN INGREDIENTS.
  • NO PRESERVATIVES ARE ADDED TO OUR FOOD
  • ALL OUR GUESTS RECEIVE FRESH QUALITY FOOD WITH REAL TASTE AND FLAVOUR.
  • ALL OUR GUESTS RECEIVE TRUE VALUE FOR MONEY.

WHAT IS A CHUTNEY ?

  • AT CHUTNEY WE MAKE ALL OUR CHUTNEY'S FRESH DAILY ON SITE WITH GREAT CARE AND PRIDE
  • A GOOD CHUTNEY TAKES TIME TO PREPARE AND SHOULD ALWAYS BE WELL APPRECIATED.
  • CHUTNEY IS BEST KNOWN AS A CONDIMENT TO OTHER FOODS.
  • CHUTNEY IS OFTEN DESCRIBED AS A SAUCE OR RELISH COMPOUNDED WITH BOTH SWEET & SOUR INGREDIENTS SUCH AS FRUITS, HERBS, SPICES AND OTHER SEASONINGS.
  • THERE ARE SO MANY VARIETIES OF A CHUTNEY.
  • A CHUTNEY MAYBE EITHER WET OR DRY AND CAN BE COARSE, PUREED OR FINE IN TEXTURE.

SOME TRIVIA & FACTS

  • DID YOU KNOW SOME CHUTNEYS BECOME BETTER IN TASTE OVER TIME JUST LIKE A FINE WINE OR A QUALITY CHEESE.
  • VINEGAR, CITRUS, TAMARIND, OR LEMON JUICE ARE ADDED AS NATURAL PRESERVATIVES TO MANY POPULAR CHUTNEYS.
  • SUGAR - ALTHOUGH AVAILABLE IN INDIA, WAS NOT WIDELY CULTIVATED AND HONEY WAS USED TO SWEETEN DISHES WHICH LEAD TO CHUTNEYS BEING USED AS MORE OF A DIPPING SAUCE RATHER THAN A CONDIMENT.
  • THE FIRST CHUTNEYS THAT WERE MADE IN INDIA WERE STICKY FRUIT BASED PRESERVE VARIETIES.
  • DID YOU KNOW THAT SOME VARIETY OF A CHUTNEY IS ONE OF THE MOST CONSUMED PRODUCTS IN THE ENTIRE WORLD.
  • THE MOST FAMOUS CHUTNEYS IN THE WORLD ARE FROM SOUTH INDIA AND PAKISTAN.
  • AT THE HEIGHT OF THE BRITISH EMPIRE CHUTNEY WAS REGULARLY BROUGHT BACK TO ENGLAND FROM ITS COLONIAL COUNTRIES SUCH AS INDIAN.
  • THE WORD "CHUTNEY" IS DERIVED FROM THE SANSKRIT (HINDI) WORD CATNI, MEANING TO LICK.
  • DID YOU KNOW THE TERM CHUTNEY ORIGINALLY ORIGINATED FROM SCOTLAND.

SOME CHUTNEY HISTORY

SIMILAR IN PREPARATION AND USAGE TO A PICKLE, SIMPLE SPICED CHUTNEYS CAN BE DATED AS FAR BACK AS 500 BC. ORIGINATING IN NORTHERN EUROPE, THIS METHOD OF PRESERVING FOOD WAS SUBSEQUENTLY ADOPTED BY THE ROMANS AND LATER THE BRITISH EMPIRES, WHICH THEN STARTED EXPORTING TO ITS COLONIES OF AUSTRALIA AND AMERICA.

AS GREATER IMPORTS OF FOREIGN AND VARIED FOODS INCREASED INTO NORTHERN EUROPE THE CHUTNEY FELL OUT OF FAVOUR. THIS COMBINED WITH A GREATER ABILITY TO REFRIGERATE FRESH FOODS AND AN INCREASING AMOUNT OF GLASSHOUSES MEANT CHUTNEY AND PICKLE WAS RELEGATED TO MILITARY AND COLONIAL USE.

SOME HOME RECIPES

OUR FAMOUS - HOME-MADE APPLE, CARROT & GINGER CHUTNEY

OF ALL VARIETIES OF HOMEMADE CHUTNEY, APPLE AND CARROT CHUTNEY HAS A TANGY, SWEET FLAVOUR MOST SUITED TO CHEESES SUCH AS CHEDDAR, CHESHIRE OR WHITE STILTON.

THIS CHUTNEY IS TASTY ENOUGH TO BE ENJOYED WITH CURRIES AND SIMILAR SPICED DISHES

INGREDIENTS

225G/8OZ ONIONS, CHOPPED
900G/2LB APPLES, CORED AND CHOPPED
110G/4OZ CARROTS, TOPPED, TAILED AND DICED
2 GARLIC CLOVES VERY FINELY DICED
110G/4OZ SULTANAS, OR RAISINS
50G/2OZ FRESH GINGER, PEELED AND GRATED
15G/1/2 OZ GROUND CORIANDER
15G/1/2 OZ PAPRIKA
15G/1/2 OZ MIXED SPICE (ALLSPICE)
15G/1/2 OZ SALT
PINCH OF CAYENNE PEPPER
340G/12OZ BROWN SUGAR
750ML/1 1/4 PINTS MALT VINEGAR

METHOD

PUT THE ONIONS, APPLES, CARROTS AND GARLIC INTO A PRESERVING PAN WITH THE VINEGAR.
COOK GENTLY UNTIL ALL SOFTENED, THEN STIR IN ALL THE OTHER INGREDIENTS. SLOWLY BRING TO THE BOIL, THEN SIMMER FOR 1/2 HOUR, STIRRING FROM TIME TO TIME TO STOP THE CHUTNEY STICKING TO THE PAN.
WHEN IT IS THICK ENOUGH THAT YOU CAN DRAW A WOODEN SPOON ACROSS THE BASE OF THE PAN AND LEAVE A CHANNEL BEHIND IT THAT DOES NOT IMMEDIATELY FILL WITH LIQUID
THE CHUTNEY IS NOW READY.
TURN INTO STERILISED JARS, SEAL AND COOL
(THERE SHOULD BE ENOUGH TO FILL 12 JAM-JARS)
STORE IN A COOL, DARK CUPBOARD FOR AT LEAST 2-3 WEEKS BEFORE EATING.


FOR RESERVATIONS AND ENQUIRIES

TEL: 0115 924 1743


0115 948 3366

MOB: 07967 02 9455

EMAIL: chutneyrestaurant@hotmail.com


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