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Insect Mustard Seed Tree

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   Chutney
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Chutney,A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. The chutney is known by name Bajji in Tulu and Gojju in Kannada. 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.,The Hindi translation of to make chutney is a common idiom meaning to crush. This is because the process of making chutney often involves the crushing together of the ingredients.,The use of a stone chutney maker is often regarded as vital to create the ideal chutney. It is a small stone bowl (called a kharal or khal in Hindi), or a flat piece of stone (called a sil) on which the ingredients are crushed together with a rounded stick of stone or wood (called a batta, pronounced with a hard t).,Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.,Types of chutney,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:,Coconut chutney,Onion chutney,Tomato chutney,Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney, where Hari is Hindi for Green),Tamarind chutney (Imli chutney),Mango chutney (made from unripe, green mangos),Lime chutney (made from whole, unripe limes),Garlic chutney made from fresh garlic, coconut and groundnut,Green tomato chutney. Common English recipe to use up unripe tomatoes,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, Mrs Balls Chutney, that is made with dried fruit.
  Description
Chutney
A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. The chutney is known by name Bajji in Tulu and Gojju in Kannada. 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.
The Hindi translation of to make chutney is a common idiom meaning to crush. This is because the process of making chutney often involves the crushing together of the ingredients.
The use of a stone chutney maker is often regarded as vital to create the ideal chutney. It is a small stone bowl (called a kharal or khal in Hindi), or a flat piece of stone (called a sil) on which the ingredients are crushed together with a rounded stick of stone or wood (called a batta, pronounced with a hard t).
Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.
Types of chutney
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:
Coconut chutney
Onion chutney
Tomato chutney
Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney, where Hari is Hindi for Green)
Tamarind chutney (Imli chutney)
Mango chutney (made from unripe, green mangos)
Lime chutney (made from whole, unripe limes)
Garlic chutney made from fresh garlic, coconut and groundnut
Green tomato chutney. Common English recipe to use up unripe tomatoes
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, Mrs Balls Chutney, that is made with dried fruit.
  
 Quantity:  
  
 

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