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Hari (Green) Chutney: A slightly grainy, spicy, Oscar-the-Grouch-green concoction typically flavored with cilantro and mint—usually eaten with chaat (Indian snacks) and other deep-fried snacks.
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This green chutney recipe calls for a mix of several special herbs and spices. Cilantro or coriander leaves, mint leaves, lemon juice, cumin, salt, black salt, chaat masala, ginger and garlic are all mixed together. If you want an extra kick to the dish, you can add green chillies.
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Preheat the oven to 375°F. Slice the ficelle thin with a serrated knife, and brush with olive oil. Brush the sliced bread with olive oil. Place on a baking sheet, and toast for 10 minutes. When the bread has been toasted, remove from the oven. Smear the bread with goat cheese, then add the chutney on top.
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A variety most commonly used for this dish would the parrot nose mango (kili mooku), also called the totapuri and known for its exceptional tarty flavor and sweet thin outer skin. This chutney is made using mustard seeds, dry red chili powder, and raw green mangoes, either shredded or ground. It is served best with idli, dosa, and white rice.
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Chutney is a sidekick to curry dishes and can be used to add flavor to otherwise ordinary food, like rice. It's also used as a bread spread, as in the Bombay sandwich, one of the most popular and widely available street foods in Mumbai. It's a melange of cooked and fresh vegetables, built on a foundation of bread and chutney.
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Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.
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Chutney vs. Relish . Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet.In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.
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For example, mango chutney is often used as a dip for naan bread or poppadoms alongside a curry or other Indian meal. However, tomato or onion chutney is often used as a spread in sandwiches or as a topping for burgers or hotdogs. Adding a small amount of chutney to your meal provides an amazing burst of flavor.
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Place a slice of cheese over the cucumbers (pic 5). Now place the second slice of bread with the green chutney side facing down on top of the cheese slice. Gently press the sandwich together. If you like, trim off the crumbs using a sharp knife (pic 6). Now cut the sandwich in half (pic 7).
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Soak and rinse the cilantro 2-3 times to clean it thoroughly. Dry it well using paper towels. Step 2: Add green chiles, ginger, lime juice, and ice or chilled water to the blender first so it helps get the blender started. Then add cilantro, salt, sugar, and spices. Washed and drained Cilantro in the blender.
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Chutney goes with the salad or different types of meat you are adding to your sandwich, and with a few spreads you will have a very tasteful sandwich. 3. Curries: It may sound different, but yes, it could be used for curries. Chutneys are ideal to use in curry dishes, because of their thick consistency, they will also thicken your curry sauce.
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This Cranberry Chutney is a perfect combination of sweet and tart, made with fresh and dried cranberries, apples, and warm spices in 25 minutes! I hope you enjoy these recipes for popular chutneys in Indian cuisine. If there's a chutney recipe you'd like to add to this collection, simply comment below and let us know!
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South Indian-style chutney (green) Variety of chutneys served with the main dish Mango chutney Pesarattu and ginger chutney. A chutney (Bengali: চাটনি romanised: chatni Hindi: चटनी romanised: chatnee Urdu: چٹنی romanised: chatnee Bhojpuri: चटनी) is a spread typically associated with cuisines of the Indian subcontinent.Chutneys are made in a wide variety of forms.
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As a dipping sauce for appetizers. e.g., cilantro chutney and tamarind chutney served with samosa, and kebab. As a sauce to top on chaat dishes. eg. dahi vada, sev puri, vada pav. As a side with regular meals such as lentils, curries, rice, and bread, the green mint cilantro chutney is the most popular to serve as a side.
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This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east! Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vada, bhel poori, and any kind of chat. This is also delicious as a dipping sauce for French fries, as a spread over crackers, a zesty addition to a rice dish, and even as a veggie dip.
