On Thu 11 Aug 2005 08:06:57a, Vilco wrote in rec.food.cooking:

> Mi e' parso che Wayne Boatwright abbia scritto:
>
>> Most all chutneys have in common, sugar, vinegar, spices, and fruit.
>> In spite of their usual sweetness, the flavor note is "pungent".
>> There is no single ingredient that qualifies it as chutney.
>
> This chutney remembers me of italian "mostarda", which is not
> mustard but contains mustard seeds in the liquid part, and is
> made with whole small fruits. It's typical of Piedmont and
> generally available in the northern part of Italy.
> Perfect with boiled meat, some kind of mostarda also pair well
> with cheeses, as the pear-based "mostarda di pere", or "pere
> mostardate".
> Sweet and pungent are the words that better describe it.

I would consider mostarda to be a type of chutney.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-3, 08/10/2005
Tested on: 8/11/2005 8:10:09 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com