Knowra Chutney Chutney Chutney is a condiment made from fruit or vegetables cooked with spices, often with vinegar or sugar. It ranges from smooth preserves to fresh, coarse mixtures.
Mango : A tropical stone fruit with sweet, aromatic flesh and a large flat seed. Ripe and unripe mangoes are among the most common bases for chutney.
Indian cuisine : The diverse culinary traditions of the Indian subcontinent, shaped by regional ingredients and techniques. Many chutney traditions developed within regional Indian cuisines.
Salsa : A sauce or relish, especially one made from chopped vegetables, herbs, and chiles. Fresh salsa resembles uncooked chutney, but the names belong to distinct culinary traditions.
South Asian cuisine : The culinary traditions of India, Pakistan, Bangladesh, Nepal, Bhutan, Sri Lanka, and the Maldives. Chutney has deep roots in South Asian cooking and takes many regional forms.
Tamarind : A tropical tree whose tangy, sticky fruit pulp is used in cooking. Its sour pulp gives many chutneys a distinctive tartness.
Raita : A yogurt-based South Asian side dish often seasoned with vegetables, herbs, or spices. Raita often accompanies chutney as a cooling contrast to its concentrated flavors.
Pickle : Food preserved or flavored in brine, vinegar, or another acidic solution. Pickles preserve larger pieces, while cooked chutneys commonly combine ingredients into a relish.
Anglo-Indian cuisine : A culinary tradition shaped by interactions between British and Indian cooking during colonial rule. British adaptations of South Asian chutneys helped establish sweet, vinegar-preserved versions.
Vinegar : An acidic liquid produced when alcohol is fermented by acetic-acid bacteria. Vinegar adds sharpness and helps preserve cooked chutneys.
Dosa : A thin fermented crepe made from a batter of rice and black gram. Coconut and tomato chutneys are common accompaniments to dosa.
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