Sunday Breakfast and Dinner

15 Monday Aug 2016

Posted by Bob and Robin in 5-Stars, Bacon, Baking, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cast Iron, Cheese, Comfort Food, Corn, Desert Mountai Grass Fed Beef, Dinner For Robin, Eggs, Food Photos, Fruits, Heirloom Carrots, Herbs, Housemade Sauces, Idaho Eggs, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Recipe by: Robin and Bob Young, True Roots Produce, What's For Dinner?

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pork medalions, port wine, port wine reduction

These two items are so much fun to make. Somewhat quick. Somewhat involved. Always good. Give them a try. Enjoy!

Breakfast Potato Eggs Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes aare slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, salt and pepper. Bake at 425 degrees F until eggs are set. Remove an let cool 5 minutes. I used the convection for baking these. Top with Salsa or Pico de Gallo.

Breakfast Potato Cups

Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes are slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, rendered bacon pieces, some salt and pepper. Bake at 425 degrees F until eggs are set. Remove and let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.

Breakfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Heirloom Carrots, Fresh Corn Pork medallions with Port Wine and Herb Reduction

Heirloom Carrots
Fresh Corn
Pork Medalions
with
Port Wine and Herb Reduction

Port reduction – Using the cast iron skillet that the pork was done in, add 1 T Olive Oil, 2 c Port Wine, 1 T fresh Sage chopped, 2 t fresh Thyme and 2 T Heavy Cream. Stir to release the bits of pork that remain in the pan and the wine is reduced to 1 cup and starts to thicken slightly. Place 1 T of the reduction under the pork and 1 T on top of the pork.

Chili Rellenos

07 Sunday Aug 2016

Posted by Bob and Robin in Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Cheese, Classic Cuisines, Cooking Styles, Eggs, Ethnic Foods, Food Photos, Grilled Vegetables, Idaho Eggs, Local Farmers Markets, Mexican Food, Photos By: Bob Young, What's For Dinner?

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chili rellenos, poblano peppers

Ah yes! Chili Rellenos. Robin makes the best I have ever eaten. It must be in the soft peak egg whites. Mine were good, but not that good. Here is a link to Robin’s Chili Rellenos. Fun to make. More fun to eat! Just takes a little time. And if you want to, you can roast the peppers over charcoal to give them an interesting twist. I used the stove. The eggs and the peppers came from our local farmers market.

Roasting the poblanos on the gas stove.

Frying the stuffed peppers in a neutral oil. I used Crisco. And in the stuffing, I used the Mexican blend cheese, available at most grocery stores, two of the egg yolks, cilantro chopped, corriander, cumin, sea salt and fresh ground black pepper.

The finished product on a bed of Bib lettuce. On these we used a enchilada sauce, but you could use pico de gallo or a salsa.

The finished product on a bed of Bib lettuce. On these we used a enchalata sauce, but you could use pico de gallo or a salsa.

Visiting The Melting Pot

04 Thursday Aug 2016

Posted by Bob and Robin in 4-Stars, Atlantic Salmon, Boise Adventures, Brocolli, Buy Idaho, Cheese, Cooking Styles, Dinner at The Melting Pot, Dinner With Robin, Eggs, Fondue, Green Salad, Idaho Greens, Photos, Photos By: Bob Young, Ravenswood Winery Zinfandel, Restaurant Reviews, Restaurants, Salads, Salmon, Seafood, Special Dinners, What's For Dinner?

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Atlantic Salmon, Fondue, salmon

Visit The Melting Pot in Boise for a fun dinner or Happy Hour. Good food with a fun presentation. And yes, the kids are welcome! 4-Star restaurant in Boise. And here is a link to their extensive Fondue Menu. Check it out! More importantly, I think, is “just what is a fondue?”
According to the Cambridge dictionary, “a hot dish prepared by keeping a container of either hot oil or melted cheese over a flame at the table and putting pieces of meat in the oil to be cooked or pieces of bread into the cheese.”
And from Justhungry.com, “In Switzerland, ‘la fondue’ means a cheese fondue and nothing else. Other types of dip-bits-of-food-in-a-communal-pot dishes are specifically called fondue-something, e.g. fondue bourgignonne (bits of beef filet fried in a pot of oil), fondue chinoise (thin slices of beef or other things cooked in a pot of broth), and so on.”
The cheese fondue at The Melting Pot consists of, “CLASSIC ALPINE – rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95” Delcicous. Here is what we had to complete this 4-Star evening. Enjoy!

Window sign at 6th and Main Streets in Boise.

Main bar. A large variety of beer and wine.

Main bar. A large varity of beer and wine.

I you wish in season, a nice patio.

A 2013 Ravenswood Zen of Zin for us!

APPLE BACON SPINACH
Fresh spinach, crimini mushrooms, sliced egg, spicy pecans, Granny Smith apples and apple bacon vinaigrette
Gluten Free 5.75

And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don’t really call it a Caesar Salad. (Those were the Waiters words.) The above salad was delicious!

CLASSIC ALPINE - rich, sweet-yet-earthy Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95

CLASSIC ALPINE FONDUE
rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina
Melted with: White wine, garlic, fresh nutmeg
Gluten Free $8.95

Stirring the Classic Alpine Fondue

Classic Alpine Fondue

Hmmm. It was good!

ATLANTIC SALMON FILET
potato, mushroom and brioccoli

21.50

How To Make a Caesar Salad Dressing

03 Wednesday Aug 2016

Posted by Bob and Robin in Anchovy, Caesar Salad, Cheese, Classic Cuisines, Eggs, Food Prep, Garlic, Green Salad, Local Farmers Markets, Oils, Olive Oil, Photos, Recipe by: Robin and Bob Young, Recipes, Recipes - Salad, Salads, Seafood, What's For Dinner?

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anchovies, anchovy, caesar salad dressing

Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.

Caesar Salad Dressing

Source: adapted from and photo from – http://www.thekitchn.com/
Makes: 1 cup

Ingredients:
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper

Directions:
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.

Meals for Robin

02 Tuesday Aug 2016

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Alaskan Salmon, Appetizers, Asian Food, Asparagus, Avocado, Bacon, Basil, Beets, BFM, Boise Farmers Market, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Comfort Food, Cream Sauces, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Eggs Over Easy, Eggs Sunnyside Up, Greens, Housemade Sauces, Housemade Soup, Idaho Bacon, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Vegetables, Local Markets, Lunch For Robin, Omelet, Photos By: Bob Young, What's For Dinner?

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Love the beaming smile she has in this photo! After she got home from the hospital, I had to change the meal plans, somewhat. Watch the sugars, not totally eliminate them. Keep the carbs to 60 or so a day, which is not hard to do. Keep the calorie count to a max of 2000 per day. That’s harder, but not impossible. Here are some of the dishes I came up with. Enjoy! All made from scratch with mostly local products from the Boise Farmers Market – eggs, sausage, Acme Bake Shop Breads, Fruit, Salsa, Pico de Gallo. We’ll start with breakfast.

2-Egg Cheese Omelet with Pico de Gallo
Bacon
Acme Whole Wheat Toast
Fresh Canteloupe

Sausage Gravy on Acme Sourdough Toast
Over-Easy Eggs

Strrawberry Waffles with Strawberry Sour Cream Topping Sunnyside Up Egg

Strawberry Waffles with Strawberry Sour Cream Topping
Sunnyside Up Egg

Idaho Polenta Acme Bake Shop Toasted Whole Wheat BFM Strawberries Pico de Gallo Soft Scrambled Eggs

Idaho Polenta
Acme Bake Shop Toasted Whole Wheat
BFM Fresh Strawberries
Pico de Gallo
Soft Scrambled Eggs

Lunch and “Tea Time”

Grilled Spam and Cheese on Acme Sourdough Toast
Housemade Cream of Tomato Soup with Basil

Bacon Wrapped Avocado
Oven Fried Chicken

Salsa
Sour Cream
Canteloupe Cubes
Blue Corn Chips
Corn Chips

Dinner

Braised Scallops in Garlic Butter Zucchini and Baby Turnip with Rainbow Chard Medley Braised Salmon and Halibut in a Tarragon Cream Sauce

Braised Sea Scallops in Garlic Butter
Zucchini and Baby Turnip with Rainbow Chard Medley
Braised Salmon and Halibut in a Tarragon Cream Sauce

Fresh Tamale with Pico de Gallo and Shaved Red Onion
Cauliflower with Cheese Sauce
Baby Beets and Cauliflower in Brown Butter Sauce

Steamed Asparagus Halibut with Tarragon Cream Sauce

Steamed Asparagus
Braised Halibut with Tarragon Cream Sauce

Braised Sea Scallops on Jasamine Rice
Steamed Baby Carrots and Turnips

Salmon Scewers
Asian Salad
Idaho Polenta

Greatly Improved Sausage Gravy

24 Sunday Jul 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Bistro - Parma Ridge Winery, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Cream Sauces, Eggs, Eggs Over Easy, Eggs Sunnyside Up, Food Prep, Greens, Housemade Gravy, Housemade Sauces, Idaho Chefs, Idaho Eggs, Meadowlark Farms, Parma Ridge Winery Bistro, Photos By: Bob Young, Recipe By: Bob Young, What's For Dinner?

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sausage gravy

A couple of weeks ago I was talking to Chef Storm Hodge of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.

Acme Bake Shop Toasted Sourdough
with
Improved Sausage Gravy
Over Easy Eggs

Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits – I could have made some – so I used the sourdough. Thanks Acme Bake Shop!)

Sausage Gravy
Ingredients:
1/4 lbs Country Sausage
2 c whole Milk
1/2 c Heavy Cream
1 t fresh grated Nutmeg
Sea Salt and fresh ground Tellicherry Pepper to taste
Thickening Slurry – 1 T Cornstarch + 2 T Water. Mix to make a slurry

Directions:
Crumble the sausage and brown over med-high heat. Set aside reserving 1 T liquid.

Make the thickening slurry.

Place the milk, cream, nutmeg, salt and pepper in a sauce pan. Heat to a simmering boil. Do not scorch! Add browned sausage and 1 T of sausage liquid. Stir to combine. Stiring, add the thickening slurry. Stir gently, but constantly, until thickened to your liking.

Taste for seasoning and adjust as necessary. Remove from heat, but keep warm.

Serve with biscuits and an egg.

From Our Kitchen To Yours!

18 Wednesday May 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Alley Gardens, Appetizers, Apricots, Arugula, Avocado, Backyard Garden, Bacon, Baking, Basque Bread, BFM, Boise Area Food Adventures, Boise Farmers Market, Breakfast At The Captains Shack, Brussels Sprouts, Buy Idaho, Cabbage, Captain's Shack, Comfort Food, Crab Cakes, Dessert, Dinner At The Captains Shack, Eggs, Greek Food, Green Salad, Healthy Eating, Herbs, Herbs and Spices, Ice Cream, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Local Markets, Meadowlark Farms, Ohana Micro Greens, Omelet, Photos By: Bob Young, Rice Family Farms, Salads, Sausage, Scallops, Seafood, Spice Blends, Spices, Spring Greens, True Roots Produce, What's For Dinner?

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BFM, Buy Local, herb chart, spice chart

It could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.

I recently saw an article where folks were planting vegetables and herbs in their front yards, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

I recently saw an article where folks were planting vegetables and herbs in their front yard, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

Lamb Kabobs with Greek Spices
From the spice chart above. Local lamb and vegetables.

Greek 5-Cheese Filo on Spinach Bed
Local spinach! No we didn’t make the filo.

Vanila Ice Cream
It was super. Local dairy products.

Bacon and Cheese Omelet
Apricots
Toasted Basque Bread
Local eggs, bacon and Basque bread.

Creamed Spinach Popovers
Local spinach and dairy

Braised Scallops on Shredded Napa Cabbage Strawberries

Braised Scallops
on
Shredded Napa Cabbage
Sliced Strawberries and Kiwi
Strawberries are local.

Braised Scallops on Crab Rice
Green Salad with Carrot Strings and Micro Greens
Greens and carrots for the salad are all local.

Crab Rice and Shredded Napa Cabbage

Sunnyside Up Eggs
on
Spinach and 5 Greek Cheese Filo

Sausage Links
Apricot Chunks
Local eggs, sausage and spinach.

Mushroom Omelet
Sausage
Pineapple
Toasted Basque Bread
Everything but the pineapple is local!

Parsley Salad
with
Shaved Radish and Fresh Miners Lettuce
All local from the Boise Farmers Market (I’m there every week!)

So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.

Yum Meals this Week!

28 Thursday Apr 2016

Posted by Bob and Robin in 5-Stars, Asian Food, Asparagus, Blueberries, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Cakes, Captain's Shack, Classic Sauces, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Local Markets, Meadowlark Farms, Mushrooms, Mustard, Omelet, Peaceful Belly Farms, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

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dump cake

Yum meals an fun to do! Breakfast and twoi dinners. As folks say, “You do eat well!” and yes we do. Meals from scratch make it so much fun, interesting and nutricious. You can pick and choose what ingredients are included in the dishes. We try very hard to eat local. And now that Spring has arrived, the Boise Farm,ers Market is open every Saturday and we get fresh and locally produced items.
Let’s start with Tuesday dinner. A wonderful Asian Grilled Salmon, although I did not grill the salmon thgis time but rather braised it in the Asian marinade. And as a note, most – not all – but most of the ingredients to these dishes are local products – Idaho grown!

Tuesday’s dinner –

Asian Salmon
Braised Mushrooms
Steameed Asparagus

Wednesday –

Mushroom Omelet
Fresh Fruit

Lamb Chops wsith Mustard Cream Sauce Mashedd Parsnips, Turnip and Blue Potato Steamed Brusssels Sprouits in Balsamic Vinegar and Sherry Reduction

Lamb Chops
with
chardonnay mustard cream sauce

Mashed Parsnips, Turnip and Blue Potato

Steamed Brusssels Sprouts
in
balsamic vinegar and sherry reduction with butter

Dump Cake with trawberry fan on whipped cream

Dump Cake
with
strawberry fan on whipped cream

BLT for Breakfast

16 Wednesday Mar 2016

Posted by Bob and Robin in Bacon, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Eggs Fried, Greens, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Pork, Idaho Vegetables, Local Farmers Markets, Photos By: Bob Young, What's For Dinner?

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BLT, breakfast BLT

Actually, YES! Standard BLT, bacon and toast – a Toasted Whole Wheat English Muffin. Forget the mayo and cheese. Slowly created Meadowlark Farms Fried Egg, local Tomato, 1 piece Falls Brand Bacon and local Spinach. Delicious! Carbs 23.7g, saturated fat 28.0g and calories 498. Really, really good! And Mark you calendars – BFM – Boise Farmers Market – Opens Saturday, April 2 at 9:00am at 10th and Grove in Boise!

Meal Variations and Other Things

01 Tuesday Mar 2016

Posted by Bob and Robin in Apricots, Baking, Biscuits and Gravy, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Chicken, Chutney, Comfort Food, Cooking Styles, Copper River Salmon, Crème fraîche, Cultural Differences, Curry, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Benedict, Eggs Poached, Ethnic Foods, Food of India, Ham, Hard To Find Recipes, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Pork, Idaho's Bounty, Indian Food, Mirepoix, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Salmon, Sausage, Seafood, Sofritto, Soup, Special Information, What's For Dinner?

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biscuits, country gravy, Hollandaise Sauce, recipes

Such a great weekend again working in the kitchen. Warm enough outside to keep the kitchen door open. We can still find fresh, as such, asparagus but watch the prices. I saw prices vary here in Boise from $2.99 a pound for medium sized spears – which I bought – to $8.99 a pound for the skinny little spears, which I did not buy. It’s either $8.99 a pound for skinny little asparagus spears or my meds for this month. I chose my meds. (This is week #6 past open heart surgery for me. Go Team!) So with that introduction, here are some photos, and recipes, for our culinary endeavors for this past weekend. Enjoy!

Cream of Asparagus Soup

Such a good and rather easy soup to make. Here is the Recipe. Enjoy! It is really a good soup.

Homemade, absolutely superb biscuits! And bake them in a waffle iron for different effects. Just don’t cut them much thicker than about 1/2″. They will rise!

Waffle Biscuits

Here is the recipe for these Angel Biscuits. The original recipe came from Trisha Yearwood.

Salmon Benedict on Waffle Biscuits and Country Sausage Patty

Salmon and Ham Benedict on Waffle Biscuit and Country Sausage Patty

Cut those biscuits out. These are thicker – about 3/4″ – than the waffle biscuits.

Sausage Gravy and Biscuits
Scrambled Eggs with Hollandaise Sauce

Oh yes! The easiest Hollandaise ever. 5 minutes to make and no double boiler. Here is the Recipe – It is also in the recipe file above. And do you need a basic white gravy recipe? Here is my variation – White Gravy. Just add crumbled sausage for Sausage Gravy or sauteed dried beef for Creamed Dried Beef. Or try it over steamed asparagus. There’s a hundred thousand uses for this gravy. Be inventive. And daring.

I don’t have any photos for these recipes, but the plates were delicious. We made a chicken and then prepared a Chicken Curry Salad with some of the left-overs. (The rest are used in chicken stock!) But for the dressing we used this recipe, and it is superb! Chicken Curry Salad Dressing The curry dressing calls for a chutney. We don’t have any in the house. Don’t fret! Here is our own recipe for the Apricot and Cranberry Chutney.

Chutneys, by nature are, “Chutney (Hindi/ Nepali – “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي‎) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip…Major Grey’s Chutney is a type of sweet and spicy chutney popular in the United Kingdom and the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey’s Chutney, in India, the UK and the US…The word “chutney” is derived from the Hindi word chatṭnī, meaning to lick. It is written differently in North and South Indian languages (Nepali: चटनी, Gujarati: ચટણી, Bengali: চাটনি, Marathi: चटणी, Punjabi: ਚਟਣੀ, Tamil: சட்டினி chaṭṭiṉi, காரத் துவையல் karathuvaiyal, Kannada: ಚಟ್ನಿ, Hindi: चटनी, Urdu: چٹنی‎, Sindhi: چٽڻي‎, Malayalam: ചട്ടിണി, chattin̩i, ചമ്മന്തി, Telugu: పచ్చడి). Pacchadi, as written in Telugu script, refers specifically to pickled fruits, whilst chutney refers to minced foods, usually made out of coconuts.
In India, “chutney” refers to fresh and pickled preparations indiscriminately. Several Indian languages use the word for fresh preparations only. A different word achār (Hindi: अचार) applies to pickles that often contain oil and are rarely sweet.” [Wikipedia]

Our chutney, is but one of many variations of chutney. Ours is not cooked. Think of chutney as jerk sauce or sofrito, “…Italian soffritto, the Spanish sofrito, from Portuguese-speaking nations refogado (braised onions, garlic and tomato), the German Suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celery root and parsley root), the U.S. Cajun and Creole holy trinity (onions, celery and bell peppers), and the French duxelles (onions, shallots, and mushrooms, sauteed in butter). Or Cajun Trinity – they can all vary from kitchen to kitchen. Fun stuff!