CHUTNEY: MAKES FOOD CRISPY
A Chutney is a term for a variety of sweet and spicy condiments, originally from South Asia. Chutney may be dry or wet. Dry chutney is generally in the form of powder.
In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa of Latin American cuisine, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food.
Many authentic chutneys contain significant amounts of fresh green chilli peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys do require cooking. Popular chutneys include:
4.Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney)
5.Tamarind chutney (Imli chutney)
6.Mango chutney (made from unripe, green mangos)
7.Lime chutney (made from whole, unripe limes)
8.Garlic chutney made from fresh garlic, coconut and groundnut
9.Sultana and saifani ki chutney:
10.Hari Chutney: http://www.ifood.tv/recipe/hari_chutney
In temperate countries, chutneys are sometimes made using local main ingredients such as apples, peaches or tomatoes.Flavourings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.Spices most commonly include fenugreek, coriander, cumin and hing (asafoetida).In South Africa there is a traditional commercial variety that is made with dried fruit.