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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]
Tamarind chutney made from imli, banana, and some spices that can also be used with samosa, kachori, and other fried Indian snacks. [32] Tomato chutney—a type of chutney prepared using tomatoes as a primary ingredient. [33] Tamtar kasundi originated in Bengal and is typically a spicy and savory tomato and mustard chutney. [34]
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]
Tomato chutney This page was last edited on 28 February 2021, at 16:26 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 License ...
Perugu pachadi is a Southern Indian regional variant of curd chutney. It is also a yogurt-based dip that includes vegetables such as tomato, cucumbers, squash, mango, and bitter gourd, either raw or cooked. [3] This variety is popular in coastal Andhra Pradesh. In Northern India, it would be called raita. [4] Varieties include: Tomato perugu ...
The sweet chutney has same procedure as with khajur and imli chutney. Podina ke chutney – mint leaves along with raw mango, green chillies, sugar and salt are ground to same consistency like dhaniye ka chutney. Khajur ke chutney – dates are boiled or soaked overnight and mashed, then mixed with jaggery and cooked and tempered with a few spices.
Thairu—made from curd, salad (onion, tomato, skinless green cucumber), ginger, mint leaves and curry leaves—is often served with Thalassery biryani Coconut-mint chammandi (biryani chutney) Common side dishes served with Thalassery biryani are coconut-mint chammandi (biryani chutney), South Asian pickle and thairu.
Some recipes also call for chopped onions and almonds to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas. It is often garnished with bay leaves, walnuts, chutney and bananas. [11] Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity.