RE: Chutney Recipes - Broad Parameters

[Guest guest]

Chutney is a condiment. An offset flavour to meats. It is meant to be eaten in small amounts. The problem with a concentrated food such as chutney is the temptation to indulge in the savoury-ness.

A savoury is a highly spiced and/or an intense flavour. In history, savouries were called sweetmeats, chutneys, condiments and candies. In good eating, a savoury is an enhancement, not a food to nourish. Care should be taken to know oneself's intentions with any food that is "created" for the effect it gives. Also it should be noted that highly flavoured items were meant as an appetiser. To create hunger!

-------Original Message-------

From:

Date: 05/31/04 19:40:35

Subject: [ ] Chutney Recipes - Broad Parameters

Hi folks:On the weekend I took a look at a variety of chutney recipes to try to establish in my own mind what the recipe inventors were really trying to do.This is what I concluded. Taking the middle of the road recipe they were, by weight:~50% Various fruits~15% Raisins~15% Vinegar of some kind (malt?)~15% Sugar~ 5% VegetablesSince most of us would substitute something else for the sugar, the proportions of the other components would have to be modified accordingly. For example, if sucralose were to be used as sweetener the proportions might be: 60%/17%/17%/0.025%/6% perhaps.The cooking instructions were essentially: "simmer for one hour".Among the flavorings listed in some of the reviewed recipes were: allspice; cayenne; cinnamon; cloves; cumin; lemon juice; juniper; nutmeg; vanilla. (Juniper should probably be avoided by anyone susceptible to mood swings).I made half a large saucepan of chutney using the above proportions without any of the flavorings listed and it was still delicious. I will be experimenting on the batch I made with various combinations of flavorings in coming weeks.Hopefully the above principles/formula would permit a recipe to be tailored to include whatever the chef believes to be the healthiest foods etc., and using their own choice of flavorings.Rodney.

[Guest guest]

What I notice the most is the ingredients have contrasting flavors.

Usually, I find foods with flavors that lean towards sweet, spicy or

salty & spices that enhance & /or compliment those flavors.... but not so

much contrast.

Today, I read article about about Ayurveda & flavors as it pertains to

health. According to this article, balance of tastes are an important

guide for balancing an individual's diet. Quote from article: " In

order to have a balance in the diet, you should have all six tastes at

every meal. The six tastes are: sweet, sour, salty, pungent, bitter,

and astringent. The article continues a bit about food dominated by one

element that must be balanced as part of physiological balance. So

perhaps the varying chutney mixes have the goal of balancing with

whatever flavor the main dish carries.

Rodney wrote:

>Hi folks:

>

>On the weekend I took a look at a variety of chutney recipes to try to

establish in my own mind what the recipe inventors were really trying to do.

>

>This is what I concluded. Taking the middle of the road recipe they

>were, by weight:

>

>~50% Various fruits

>~15% Raisins

>~15% Vinegar of some kind (malt?)

>~15% Sugar

>~ 5% Vegetables

>

>Since most of us would substitute something else for the sugar, the

proportions of the other components would have to be modified accordingly. For

example, if sucralose were to be used as sweetener the proportions might be:

60%/17%/17%/0.025%/6% perhaps.

>

>The cooking instructions were essentially: " simmer for one hour " .

>

>Among the flavorings listed in some of the reviewed recipes were:

>allspice; cayenne; cinnamon; cloves; cumin; lemon juice; juniper; nutmeg;

vanilla. (Juniper should probably be avoided by anyone susceptible to mood

swings).

>

>I made half a large saucepan of chutney using the above proportions without any

of the flavorings listed and it was still delicious. I will be experimenting on

the batch I made with various combinations of flavorings in coming weeks.

>

>Hopefully the above principles/formula would permit a recipe to be tailored to

include whatever the chef believes to be the healthiest foods etc., and using

their own choice of flavorings.

>

>Rodney.

>

>

>

[Guest guest]

Sounds like nonsense to me, esp. the " sweet " and the " salty " - in fact

sounds like the SAD.

on 6/2/2004 7:53 AM, apricot85 at apricot85@... wrote:

> Today, I read article about about Ayurveda & flavors as it pertains to

> health. According to this article, balance of tastes are an important

> guide for balancing an individual's diet. Quote from article: " In

> order to have a balance in the diet, you should have all six tastes at

> every meal. The six tastes are: sweet, sour, salty, pungent, bitter,

> and astringent. The article continues a bit about food dominated by one

> element that must be balanced as part of physiological balance. So

> perhaps the varying chutney mixes have the goal of balancing with

> whatever flavor the main dish carries.

>

[Guest guest]

Satisfying taste cravings is a wonderful way (consistent with

high quality CR living) for bringing satisfaction to what

could be an otherwise austere diet.

Here are two taste categories that nobody hardly ever thinks of:

Neutral and Specific!

*** A " neutral " tasting food has no taste.

*** A " specific " tasting food is one of a myriad of flavors --

like butterscotch, rum, coffee, mint, raspberry, lemon, and

dozens and dozens more.

That is why guar and cellulose [ " neutral " ], the 66 LorAnn flavors,

cocoa, and the food spices (eg cinnamon, ginger, ...)

[ " specific " ] appeal so much to CRFolks. They provide color

to a bleak world that Non-CRONies satisfy with extra fats and

with extra carbs (calories).

CR is a world full of happiness and delight. Approaching CR with

" adventure " is a pleasing way to reassure the public with a message

that encourages people everywhere to join us on the CR bandwagon.

CR people are creative people and adventurous.

Penetrating insights like Apricot's below awaken us to wonderful

creative worlds of opportunities. Soups and puddings and flavors

and spices and seasonings are the world we CRFolks live in.

They make us happy -- and full -- with almost no calories.

They deliver. -- Warren

==========================

-----Original Message-----

From: apricot85 [mailto:apricot85@...]

Sent: Wednesday, June 02, 2004 4:54 AM

Subject: Re: [ ] Chutney Recipes - Broad Parameters

What I notice the most is the ingredients have contrasting

flavors. Usually, I find foods with flavors that lean

towards sweet, spicy or salty & spices that enhance & /or

compliment those flavors.... but not so much contrast.

Today, I read an article about Ayurveda & flavors as it

pertains to health. According to this article, balance of

tastes are an important guide for balancing an individual's

diet. Quote from article: " In order to have a balance in

the diet, you should have all six tastes at every meal.

The six tastes are: sweet, sour, salty, pungent, bitter,

and astringent. The article continues a bit about food

dominated by one element that must be balanced as part of

physiological balance. So perhaps the varying chutney mixes

have the goal of balancing with whatever flavor the main

dish carries.