All Chatneys should be quite thick, almost of the consistence of mashed turnips or stewed tomatoes, or stiff bread sauce. They are served with curries; and also with steaks, cutlets, cold meat, and fish.
– Eliza Acton
A delicious Onion Chutney with undertones of ginger that makes a great spread or side with any meal.
Rooted in Rasam 