Catch a Fire Mango Chutney is an authentic Jamaican chutney and has a very distinctive flavor. The opening act of Catch a Fire Mango Chutney presents the sweet tartness of pineapple, cinnamon and ginger creep in during intermission, and the final act of this play uses the scotch bonnet pepper to entice your taste buds into a standing ovation. Try spreading on your next bagel along with cream cheese, glaze a roasted rack of lamb, or set it out at your next dinner party with cheese and crackers.
Visitors to Peppers of Key West often ask what the difference is between a chutney and a salsa. It's actually a pretty simple answer. There isn't much technically. Chutneys and Salsa's are both mixtures of base ingredients, spices, and herbs. When we think of salsa, we think of the more traditional tomato based versions used in Mexican and southwestern fare. That said, fruit based salsa's are on the rise. The word chutney has origins in southern Asia, specifically India. The preparations are essentially the same, but chutney's are not based with tomato. Instead they emily various fruits. In some cases, they are actually dry mixes without a wet fruit component. Those are probably more attune to what we would consider a dry rub. Chutney's range from sweet to savory, just like salsa, and the uses are about the same- though chutneys work better with Asian cuisine than salsa's do and generally can cross over to southwestern fare pretty easily.
At Peppers of Key West, we particularly like using authentic chutney's on fresh fish grilled to perfection. We cook the fish with the chutney and add some fresh uncooked chutney after the meal is finished.
