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Tomato chutney is a type of chutney, originating from the Indian subcontinent, prepared using tomatoes as the primary ingredient. [1] The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. [1]
Papaya chutney—a chutney common in Bengali cuisine. This chutney which is also called "plastic chutney" is prepared with boiling fresh sliced green papaya in water with sugar and lemon juice. Dried fruits like raisins and cashews may also be added later. [27] Peanut chutney—a mildly spicy chutney that can be used to accompany many various ...
The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. [1] [2] In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. [citation needed]
Wrap it in fresh plastic wrap or transfer it to an airtight container and chill for at least 30 minutes. Transfer to a platter with crackers, bread, or pita chips and serve with a cheese knife.
This cucumber chutney sandwich recipe is a refreshing and filling mid-day snack. It’s easy to make, soy-free, nut-free, vegan Indian recipe great for lunch. It’s easy to make, soy-free, nut ...
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Indian pickles are often made into fresh relish and chutney, [2] which provides additional flavours to food. Many types of foods in Indian cuisine are pickled, such as [1] [3] mangoes, [3] gooseberries, and lemons. [3] Some Indian families have family recipes for pickles and chutney, passed down through generations. [1]
Make the spice blend by combining all the fry seasoning mix ingredients in a bowl. Cut up the potatoes into French fry sizes, then rest the potatoes in cold water for 30 minutes.