Chutney \Chut”ney\, Chutnee \Chut”nee\, n. [Hind. chatn[imac].]
1. A warm or spicy condiment or pickle made in India,
compounded of various vegetable substances, such as
chopped fruits or green tomatoes, etc., often cooked with
sweets and acids such as sugar and vinegar, with ginger
and spices.

Glow \Glow\ (gl[=o]), v. i. [imp. & p. p. {Glowed} (gl[=o]d); p.
pr. & vb. n. {Glowing}.] [AS. gl[=o]wan; akin to D. gloeijen,
OHG. gluoen, G. gl["u]hen, Icel. gl[=o]a, Dan. gloende
glowing. [root]94. Cf. {Gloom}.]
[1913 Webster]
1. To shine with an intense or white heat; to give forth
vivid light and heat; to be incandescent.
[1913 Webster]

Yesterday I was listening to a Saturday morning reggae program and heard a song Chutney Glow. It albeit was not my favorite soca song but I took a fancy to the pairing of chutney and glow. Chutney Glow. A bit of an unexpected union, it brings the pleasure of tasting of chutney to the state of beaminess, so that one’s disposition too can be seen as a delectable and textured morsel for others to ingest. It is the state of Carnival where pefromance is one of collective glow that should be as tasty, full and rich as the flavors of Caribbean food that intermingles sweet and spice.

And that is what I love about Caribbean language whether found in song, poerty, or informal coversation, it plays with the senses, to bring out from the depths of your experiences, an emotional and textured lyricism where song and play comes out even when no one is singing or playing. By this paring the “whiteness” of glow is all of a sudden transformed to be infused with color and texture in a way that inflects through your own pleasures with chuntey (and come one, chutney is truly pleasureable).

Now I must find myself some chuteny..