Sauces-Chutneys
Author
FAO - AGSLanguage
EnglishDocument Type
Instructional ManualPublisher
FAOPages
10Commodities
sauce, ketchup, sauce, tartar, sauce, patis, sauce sweet and sour, sauce, harissaTopics
Nutritional improvement of food productsYear
2007Document Url
http://www.fao.org/3/a-au118e.pdfChutneys are thick, jam like mixtures made from a variety of fruits and vegetables, spices, sugar and sometimes vinegar. Any edible sour fruit can be used as a base for chutney to complement the sweet taste from the sugar. The high sugar content has a preservative effect and vinegar is not always necessary, depending on the natural acidity and maturity of the fruits that are used. Most chutneys are boiled, which produces a caramelised syrup and alters the taste, colour and thickness of the product. Boiling also helps preserve the product through pasteurisation.