Chutneys

Chutneys (also transliterated chatney or chatni‎) is a sauce in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yogurt, cucumber and mint dip.

In India, Chutneys can be either made alongside pickles that are matured in the sun for upto two weeks and kept upto a year or more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in refrigerator.

In South India thogayal or thuvaiyal (tamil) are preparations similar to chutney, but with a pastry consistency. In Andra Pradesh it is also called roti pacchadi. Chutneys can be ground with a motor and pestle or an ammikkal (tamil). Spices are added and ground usually in a particular order, the wet paste thus made is sauteed in vegetable oil. Today electric blenders or food processors are used as labour-saving alternatives to stone grinding.

Chutneys

40 chutney varieties | Poongodi’s kitchen

November 10, 2018November 9, 2018 Poongodi 0 Comments Betel leaves, black pepper, chutney varieties, Chutneys, Coconut, Coriander, curry leaves, drum stick leaves, fennel leaves, garlic, Horse gram, kollu paruppu, lady's finger, mango, methi, Mint, Onion, orange peel, parsley, pirandai, Plantain stem, Podi chutney, Pudina, Pumpkin, radish, Ridge gourd, salt, side dishes, Snake gourd, spring onions, Tamarind, tender tamarind leaves, tomatoes, tulsi, vallarai, vazhaithandu, vendhaya keerai, Vetrilai

40 chutney varieties | Poongodi’s kitchen. Chutney is a sauce in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or