Pickles, Relishes and Chutneys
Pickling, an ancient method of preserving and storing vegetables, has evolved since the Mesopotamians put cucumbers in a salty brine in 2400 BC. Just about any vegetable can be added to brine or vinegar and pickled, then flavored with herbs and spices like Garlic, Dill Seed, or Yellow Mustard Seeds.
Chutney borrowed heavily from the principles of pickling, preserving fruits or vegetables in a vinegary mix. Originating in India in roughly 500 BC, chutney can be spicy or savory; try flavoring it with Turmeric Powder or Chile Peppers.
The Romans adopted chutney and brought it to the British; once the British came to America, they adapted to their new surroundings and developed relishes. Relishes, often used to enhance dishes, are typically made of minced vegetables or fruits in a sour, sweet-sour, or spicy sauce. They are flavored with the same sorts of seasonings as pickles or chutney. Relishes gained popularity in the 1850’s in America, but first emerged in the food scene back to the late 1700’s. Pickle relish, a clear descendent of sweet and sour chutney, is considered the first American condiment.
