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Thursday, March 16, 2017

Chutney

I happened upon an Indian takeout place today for some tandoori chicken and naan. On the way out I picked up some mango and tamarind chutney in tiny plastic cups.

The el cheapo naan was pretty dense and tough. I would have tossed it out if there weren't the two little cups of watery, sugary liquid to dip it with. Almost unconsciously, I finished a big piece of the lousy bread.

What the hell is chutney? Who invented this stuff to trick people into eating flavorless, nutrition-less, boring and bland starch? Perhaps it's a testament of the ingenuity of ancient people who crushed, boiled, ground, and fermented natural food stuff into unrecognizable shapes.

Substantively, chutney contains hardly anything more than a bit of minced fruit, sugar, and water. And yet, its effect is transforming and transcendent, like a pinch of curry or saffron or a few slices of ginger. It's ... magic.


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