Made by the traditional slow-cook method, chutney originated in India. Beginning in the 1600's, chutneys were shipped to European countries as luxury items. Chutneys were prized for the healthful qualities of the spices in them as well as for the balanced blend of exotic flavors which made them so popular. Recipes became family heirlooms which were handed down through generations. This recipe was given to me by my late friend, Nan. Her mother kept the original recipe secret, even from her own family by intentionally omitting an ingredient. Of course, she could never remember which ingredient she left out; eventually the family managed to reassemble the recipe to its original sublime taste which we now offer to you as Bardshar Chutney (in honor of her family).

People realized the healthful quality of spices and that food lasted longer without spoiling by cooking rich mixtures of spices into them. This chutney is wonderful with poultry, meat, and vegetable entrees, in hors d'oeuvres, leftovers, and sandwiches. It is also a perfect base for sauces, marinades, dressings, and glazes.

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