Chutney World-Easy Recipes
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Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.
Chutneys can be prepared either wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened.
At least several Northern Indian languages use the word for fresh preparations only. A different word Pakistani Pickle/Achar applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.
In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly or groundnut oil.
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Dried-Tomato Mango Chutney
Fresh Coriander Chutney
Green Apple Tomato Jalapeno Chutney
Hot Chili Chutney
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Piquant Pear Chutney
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List of Indian Spices
Order by Hindi
- Raja Sharma, July 2011
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