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Saunth—a sweet chutney used in Indian chaats, made from dried ginger (sooth) and tamarind (imli) paste, hence the name. [31] Tamarind chutney—also known as imli chutney, it is used in some Indian snacks. Tamarind chutney made from imli, banana, and some spices that can also be used with samosa, kachori, and other fried Indian snacks. [32]
Major Grey's Chutney is a type of chutney, reputedly created by a 19th-century British Army officer of the same name who, though likely apocryphal, [1] [2] [3] presumably lived in British India. [ 4 ] [ 5 ] Its characteristic ingredients are mango , raisins , vinegar , lime juice, onion , tamarind extract (occasionally), sweetening, and spices .
Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches. [21] Major Grey's Chutney is a type of sweet and spicy chutney popular in the ...
The chutney holds economic and cultural value for many tribal families who gather and sell red ants as a livelihood. [1] It is a source of protein, calcium, vitamin B-12, iron, and other nutrients, and is traditionally believed to support brain and nervous system health. [ 4 ]
Authentic Indian dishes. Johnson now offers more than 20 authentic Indian meals, along with a few appetizers and sides. He also expanded his fast food choices.
Garlic chutney is used for cooking in many Indian (especially Maharashtra, [3] [10] Gujarat, Punjab, Rajasthan [11] and northern Karnataka [12]) and Pakistani homes. [4] It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar (sorghum), bajra (pearl millet), nachni (finger millet), etc.). [3]
Rajasthani lehsun chutney : Garlic is the main ingredient in this chutney. It is made with many varaitions like: Lehsun Ratto Mirch chutney, Dahi Lehsun chutney, Bhuna Lehsun Pudina chutney. [47] Kachri chutney : prepared from Kachri i.e. wild melon seeds. Kairi kanda chutney: made from kairi (raw mango) and kanda (onion).
The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make.