Indian Beef Liver Green Masala Recipe

This article is about the condiment. For the 2016 pic, run across Chutney (moving picture). For the genre of music native to Trinidad and Tobago, run across Chutney music.

Southward Asian condiments made of spices, vegetables, and fruit

Chutney

Different types of chutneys from Bangalore, India
Alternative names	chammanthi, chatney, chatni, satni, thuvayal, pachhadi,"aachar"
Place of origin	India
Region or country	India, S Asia, Caribbean, and parts of Africa, Fiji
Associated national cuisine	Afghanistan, People's republic of bangladesh, Republic of the fiji islands, Republic of guyana, India, Jamaica, Mauritius, Nepal, Pakistan, South Africa, Sri Lanka, Suriname, Trinidad and Tobago, Uk
Primary ingredients	Vegetables, fruits, salt, spices, and herbs. The nearest bowl is a dahi chutney, based on yoghurt (dahi).
Cookbook: Chutney Media: Chutney

Variety of chutneys served with the primary dish

A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such every bit a lycopersicon esculentum relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.

A common variant in Anglo-Indian cuisine uses a tart fruit such as abrupt apples, rhubarb or damson pickle made milder by an equal weight of sugar (normally demerara, turbinado or brownish sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English language-style chutney that traditionally aims to give a long shelf life and so that autumn fruit can be preserved for utilise throughout the year (as are jams, jellies and pickles) or else to exist sold every bit a commercial production. Indian pickles utilize mustard oil as a pickling amanuensis, but Anglo-Indian mode chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with difficult cheese or with cold meats and fowl, typically in common cold pub lunches.^[1]

Etymology [edit]

The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'.^{[two] [3]} In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations simply. A dissimilar word, achār (Hindi: अचार), applies to pickles that frequently contain oil and are sour/spicy in taste but rarely sweetness.^{[ citation needed ]}

Overview [edit]

In India, chutneys can exist either fabricated aslope pickles that are matured in the sun for up to two weeks and kept upwards to a year or, more commonly, are freshly made from fresh ingredients that can exist kept a couple of days or a week in the refrigerator.

In Tamil Nadu, thogayal or thuvayal (Tamil) are preparations like to chutney but with a gummy consistency. In Andhra Pradesh it is also called pacchadi. In Kerala information technology is also called chammanthi and in Telangana it is called tokku or besides pacchadi. Thengai chutney, a coconut-based chutney is the 1 being referred when only 'chutney' is said.

Medicinal plants that are believed to have a beneficial effect are sometimes fabricated into chutneys, for example pirandai thuvayal ^[4] or ridged gourd chutney (peerkangai thuvayal or beerakaaya tokku).^[5]

Bitter gourd can also serve as a base for a chutney which is like a savor^[6] or, alternatively as a stale pulverisation.^[7]

Occasionally, chutneys that contrast in gustation and colour can be served together—a favourite combination being a green mint and chili chutney with a contrasting sugariness brown tamarind and date chutney.^{[8] [nine] [10] [eleven]}

Chutneys may be footing with a mortar and pestle or an ammikkal (Tamil). Spices are added and footing, usually in a particular order; the moisture paste thus fabricated is sautéed in vegetable oil, normally gingelly (sesame) or peanut oil. Electric blenders or food processors tin be used as labour-saving alternatives to the stone grinding technique.

Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include carbohydrate, common salt, garlic, tamarind, onion or ginger.^[12] Western-style chutneys originated from Anglo-Indians at the time of the British Raj recreated Indian chutneys using English orchard fruits—sour cooking apples and rhubarb, for instance. They would frequently incorporate dried fruit: raisins, currants, and sultanas.

They were a fashion to use a overabundance of ripened fruit and preserving techniques were similar to sugariness fruit preserves using approximately an equal weight of fruit and sugar, the vinegar and sugar acting every bit preservatives.

South Indian chutney powders are fabricated from roasted stale lentils to exist sprinkled on idlis and dosas.^[13] Peanut chutneys tin can be made moisture or equally a dry powder.^{[14] [15]}

Spices commonly used in chutneys include fenugreek, coriander, cumin, and asafoetida (hing). Other prominent ingredients and combinations include coriander, capsicum, mint (coriander and mint chutneys are oft called हरा hara chutney, Hindi for "green"), Tamarind or imli (often chosen meethi chutney, as मिठाई meethi in Hindi ways "sweet"), sooth (or saunth, made with dates and ginger), kokosnoot, onion, prune, love apple, ruddy chili, dark-green chili, mango, lime (made from whole, unripe limes), garlic, coconut, peanut, dahi (yogurt), green lycopersicon esculentum, dhaniya pudina (cilantro and mint), peanut (shengdana chutney in Marathi), ginger, scarlet chili powder, lycopersicon esculentum onion chutney,^[16] cilantro, mint coconut chutney,^[17] and apricot.^[18]

Major Greyness'south Chutney is a blazon of sweet and spicy chutney pop in the United States. The recipe was reportedly created by a 19th-century British Army officer of the same proper noun (likely apocryphal) who presumably had resided for a menstruation of fourth dimension in the Raj. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the Britain and the US.

History [edit]

Similar in preparation and usage to a pickle, simple spiced chutneys can be dated to 500 BC.^[19] Originating in India,^[20] this method of preserving food was subsequently adopted by the Romans and British thank you to their encounters and contacts with the Indian subcontinent. As greater imports of foreign and varied foods increased into northern Europe, chutney fell out of favour in Britain. This combined with a greater ability to refrigerate fresh foods and an increasing number of glasshouses meant the British consumption of chutney and pickle were relegated to ground forces usage and individuals residing in Bharat. Chutney became resurgently popular in England effectually the 1780s as an appetizer.

Diego Álvarez Chanca brought back chili peppers from the Americas to Espana in 1493. He had sailed with Columbus. After discovering their medicinal properties, Chanca developed a chutney to administrate them. In the early 17th century, officials of the Eastward India Visitor on the Indian subcontinent subsided on preserved foodstuffs such equally lime pickles, chutneys and marmalades. (Marmalades proved unpopular due to their sweetness. They were also rare due to a lack of bachelor sugar.) Showtime in the 17th century, fruit chutneys were shipped to various European countries as luxury appurtenances. These imitations were called "mangoed" fruits or vegetables, the word 'chutney' existence associated with the working class in these countries.^[nineteen]

Major Grey's Chutney is thought to accept been developed by a British officer who had travelled to India. The formula was somewhen sold to Crosse and Blackwell, a major British food manufacturer, probably in the early on 1800s.^[21] In the 19th century, types of chutney like Major Grey's or Bengal Club that catered to western tastes were shipped to Europe from Bharat. Generally, these chutneys are fruit, vinegar, and sugar cooked down to a reduction.

By regions of India [edit]

Region	Chutneys
Assam	Coriander, spinach, lycopersicon esculentum chutney, curry leaf, chili, radish, carrot, cucumber, beetroot, lentil, chickpea, ghost chilli pepper chutneys
Andhra Pradesh	Gongura, peanut, curry leaf, coconut chutney, cilantro, red chilli with mung bean, chickpea, pigeon pea, tomato, onion, eggplant, okra, garlic, amla (Indian gooseberry), citron, cucumber, carrot, Thotakooraa, biting gourd, bottle gourd, ash gourd, raw mango, beetroot, luffa, pumpkin, lemon, sponge gourd, ridge gourd, snake gourd, chowchow, cabbage, cauliflower, ivy gourd, Dosakaayaa, Budamakaayaa, tamarind, green and ruddy chilli, ginger, mint, mango
Gujarat	Hot lime chutney, garlic chutney, tamarind chutney, fudina chutney, papaya chutney, besan chutney, dal chutney
Haryana	Onion garlic chilli chutney, kachri chutney (small wild muskmelon), hara choley chutney (unripe young green chickpea), pudina (mint) chutney, tomato plant chutney, potato chutney
Himachal Pradesh	Guava and eggplant chutneys
Karnataka	Coconut chutney, horsegram chutney, chana dal chutney, onion chutney, ruddy chilli chutney, garlic chutney, capsicum chutney, urad sal chutney, cowpea chutney, chilli, peanut, tomato, tamarind, mango, urid dal, pudina (mint), heeray kayi (ridge gourd), badane kayi (eggplant), uchellu (niger seed), bende kaayi (okra or ladyfinger), agashi (flax seed), ginger chutneys
Kerala	Coconut chutney, mint, urad dal, mango, dry fish, shrimp, onion chutney
Maharashtra	Hot raw mango chutney, coconut chutney, muramba, panchamrit, mirachicha thecha: dry out chutneys fabricated oil seeds such as with till (sesame seed), javas (flax seed), solapuri shenga (peanut/red chili powder), karale (Niger seed), peanut/garlic (lasun), roasted dudhi (bottle gourd) skin chutney, tamarind chutney
Manipur	Eromba
Odisha	Coconut, mango, orange, tomato, dried fish chutneys
Punjab	Pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney
Tamil Nadu	Raw Coconut chutney, fried Kokosnoot chutney, coriander, mint, tomato, onion, ginger, garlic, peanut, seasame, curry leafage, green chilli, crimson chilli, radish, mango, mango leaf, Guva leaf, tamarind, green tamarind, tamarind flower, tamarind foliage, lentil chutneys, almost all vegetables and Indian herbs.
Telangana	Kokosnoot chutney, peanut, lemon, gongura, peanut, back-scratch leaf, cilantro, red chilli with mung bean, chickpea, pigeon pea, tomato, onion, eggplant, okra, garlic, amla (Indian gooseberry), citron, cucumber, carrot, Thotakooraa, bitter gourd, bottle gourd, ash gourd, raw mango, beetroot, luffa, pumpkin, lemon, sponge gourd, ridge gourd, snake gourd, chowchow, cabbage, cauliflower, ivy gourd, Dosakaayaa, Budamakaayaa, tamarind, green and red chilli, ginger, mint, mango
Uttar Pradesh and Bihar	Coriander seed and foliage, garlic, roasted onion, cooked tomato, mint, radish, amla (gooseberry), sweet and sour mango, dark-green chili, boiled potato and pickled mango, red chili and jaggery chutneys
Uttarakhand	Bhanga (cannabis) chutney
Due west Bengal	Amla, coriander, lime, apple tree, peanuts, green mango, tomato, papaya, pineapple, appointment, dried mango jelly and other dry out fruits, dark-green chilli chutneys

See as well [edit]

• Blatjang – Due south African chutney fabricated of dried fruit
• Branston pickle – British food brand known for its pickled chutney
• Dahi chutney – Yoghurt-based side dish classed as a chutney
• Furikake – Dry Japanese seasoning used similarly to dry chutney
• Fukujinzuke – Condiment in Japanese cuisine commonly used every bit relish for Japanese curry
• Indian pickle – Foods originating from the Asian subcontinent, pickled from certain varieties of vegetables and fruits
• Piccalilli – British relish of chopped pickled vegetables and spices
• Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
• Sooth (chutney) – Sweet chutney used in Indian chaats
• List of chutneys – Links to Wikipedia articles on notable chutney varieties
• Listing of condiments
• Listing of dips – Blazon of sauce
• List of aboriginal dishes
• Anglo-Indian cuisine – Cuisine developed during British Raj with chutneys unique to the UK and elsewhere
• Fusion cuisine – Cusine consisting of a combination of several culinary traditions

References [edit]

1. ^ Bateman, Michael (18 August 1996). "Chutneys for relishing". The Contained . Retrieved 27 October 2017.
2. ^ "chutney". Oxford English Dictionary (Online ed.). Oxford University Press. Retrieved 17 January 2020. (Subscription or participating institution membership required.)
3. ^ "chutney". Merriam-Webster Dictionary . Retrieved 17 January 2020.
4. ^ "Pirandai Thuvayal". Archived from the original on four March 2016. Retrieved 27 October 2017.
5. ^ Padhu (twenty June 2012). "Peerkangai Thogayal-Ridge Gourd Chutney (thuvayal) Recipe". Retrieved 27 October 2017.
6. ^ "Hagalakayi Chutney / Bitter gourd chutney". Smithakalluraya.com. Retrieved 27 October 2017.
7. ^ M., Chebbi, Deepak. "Recipes - Biting Gourd Chutney Pulverization". yousigma.com . Retrieved 27 October 2017.
8. ^ "Date And Tamarind Chutney/ Coriander And Mint Chutney » DivineTaste". www.divinetaste.com . Retrieved 27 October 2017.
9. ^ "Khajur Imli ki Chutney recipe - Imli ki Chutney Recipes - by Tarla Dalal - Tarladalal.com - #2796". www.tarladalal.com . Retrieved 27 October 2017.
10. ^ "greenish chutney recipe, how to make punjabi dark-green chutney recipe". www.vegrecipesofindia.com. fifteen November 2014. Retrieved 27 October 2017.
11. ^ Admin. "How to make Green Chutney & Sweet Chutney for Chats : (Mint Chutney) / (Appointment & Tamarind Chutney) / Chutneys for Chats". world wide web.tastyappetite.net . Retrieved 27 October 2017.
12. ^ Jellies, Jams & Chutneys, Prince, Thane (19 May 2008). Jellies, Jams & Chutneys. Penguin. ISBN9780756651794.
13. ^ "Dry out Chutney Powders - Simple Indian Recipes". simpleindianrecipes.com . Retrieved 27 October 2017.
14. ^ "Peanut Chutney Recipe - South Indian Way Chutney for Dosa and Idli". Retrieved 27 Oct 2017.
15. ^ "PEANUT CHUTNEY Pulverization / SHENGA CHUTNEY PUDI". 27 June 2014. Retrieved 27 October 2017.
16. ^ "Tomato Onion chutney « Sinful Curry". sinfulcurry.com.
17. ^ "Cilantro Mint Coconut Chutney « Sinful Curry". sinfulcurry.com.
18. ^ Sara Buenfeld (ane February 2008). "Apricot blatjang". BBC Practiced Nutrient.
19. ^ ^{a b} "History of Chutney". Mamellada. 2018-08-12. Retrieved 2020-04-01 .
20. ^ Raghavan, S. (2006). Handbook of Spices, Seasonings, and Flavorings, Second Edition. CRC Press. p. 255. ISBN978-ane-4200-0436-6 . Retrieved Oct xxx, 2017.
21. ^ Helstosky, C. (2014). The Routledge History of Food. Routledge Histories. Taylor & Francis. p. 330. ISBN978-1-317-62113-iii . Retrieved 2017-10-27 .

Further reading [edit]

• Weaver, William Woys. "Chutney". Encyclopedia of Food and Civilization. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner'south Sons, 2003. 417–418. iii vols. ISBN 0-684-80568-5.
• Dahiya, Ashish. Food of Haryana: The Smashing Chutneys Vol. 1. India. ISBN 978-93-81818-05-three.
• Nutrient Safety in Production of Chutney, Pickles. Jams, Oils – UK

External links [edit]

Wikimedia Commons has media related to Chutney.

• Chutney Origins. Foodreference.com.

dinanguried.blogspot.com

Source: https://en.wikipedia.org/wiki/Chutney

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