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List of chutneys

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Ingredients being used in the preparation of a plum chutney
Fresh coconut chutney

This is a list of notable chutney varieties. Chutney is a sauce and condiment in Indian cuisine, the cuisines of the Indian subcontinent and South Asian cuisine. It is made from a highly variable mixture of spices, vegetables, or fruit.[1] Chutney originated in India, and is similar in preparation and usage to a pickle.[1][2] In contemporary times, chutneys and pickles are a mass-produced food product.

Chutneys

Mint chutney (left), Saunth chutney (right), yogurt (top) and aloo tikki (bottom)
  • A close-up view of Branston Pickle
    A close-up view of Branston Pickle
  • Chutney being hand-made
    Chutney being hand-made
  • Various jarred chutneys
    Various jarred chutneys
  • Close-up view of a cranberry chutney
    Close-up view of a cranberry chutney
  • Major Grey's Chutney and vegetable samosas
    Major Grey's Chutney and vegetable samosas
  • Peanut chutney (top) with a dosa
    Peanut chutney (top) with a dosa
  • Homemade tomato chutney
    Homemade tomato chutney

See also

References

  1. ^ a b Gisslen, W. (2010). Professional Cooking, College Version. John Wiley & Sons. p. 202. ISBN 978-0-470-19752-3. Retrieved October 30, 2017.
  2. ^ Raghavan, S. (2006). Handbook of Spices, Seasonings, and Flavorings, Second Edition. CRC Press. p. 255. ISBN 978-1-4200-0436-6. Retrieved October 30, 2017.
  3. ^ Ruddick, Graham (30 Oct 2012). "Branston Pickle sold to Japan's Mizkan in £92.5m deal". The Telegraph. Retrieved 2017-10-26.
  4. ^ Ayto, J. (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford Quick reference collection. OUP Oxford. p. 43. ISBN 978-0-19-964024-9. Retrieved 26 October 2017.
  5. ^ van Wyk, B.E. (2014). Culinary Herbs and Spices of the World. University of Chicago Press. p. 36. ISBN 978-0-226-09183-9. Retrieved 26 October 2017.
  6. ^ Martin, K. (2017). Famous Brand Names and Their Origins. Pen & Sword Books Limited. pp. 8–9. ISBN 978-1-78159-015-7. Retrieved 27 October 2017.
  7. ^ a b Wahhab, I.; Singh, V. (2016). The Cinnamon Club Cookbook. Bloomsbury Publishing. p. 160. ISBN 978-1-4729-3307-2. Retrieved October 26, 2017.
  8. ^ Kannampilly, V. (2003). The Essential Kerala Cookbook. Penguin Books. p. 224. ISBN 978-0-14-302950-2. Retrieved October 26, 2017.
  9. ^ Madavan, V. (2009). Cooking the Indian Way. Cooking around the world. Lerner Publishing Group. p. 60. ISBN 978-0-7613-4395-0. Retrieved October 30, 2017.
  10. ^ Hutton, W.; Kawana, M.; Choi, S.C. (2012). Cook's Guide to Asian Vegetables. Tuttle Publishing. p. 171. ISBN 978-1-4629-0716-8. Retrieved October 30, 2017.
  11. ^ Sodha, M. (2016). Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen. Penguin Books Limited. p. pt414. ISBN 978-0-241-27883-3. Retrieved October 30, 2017.
  12. ^ Makan, C. (2017). Chai, Chaat & Chutney: a street food journey through India. Octopus Books. p. 404. ISBN 978-1-78472-303-3. Retrieved October 30, 2017.
  13. ^ Gopal, Sena Desai (June 19, 2017). "Recipe for Coconut-garlic Chutney". The Boston Globe. Retrieved October 26, 2017.
  14. ^ Bharadwaj, M. (2005). The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes. Hippocrene Books, Incorporated. p. 113. ISBN 978-0-7818-1143-9. Retrieved October 26, 2017.
  15. ^ The Gazetteer of Bombay Presidency. The Gazetteer of Bombay Presidency. Printed at the Government Photozinco Press. p. 237. Retrieved October 26, 2017.
  16. ^ Koranne-Khandekar, Saee (June 23, 2017). "A case for chutney". Live Mint. Retrieved October 26, 2017.
  17. ^ Thaker, A.; Barton, A. (2012). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley. p. 44. ISBN 978-1-4051-7358-2. Retrieved October 26, 2017.
  18. ^ "Chutney Origins". FoodReference.com. Retrieved 2017-01-14.
  19. ^ Carpender, D. (2004). 500 More Low-Carb Recipes. Fair Winds Press. p. 442. ISBN 978-1-61673-783-2. Retrieved October 27, 2017.
  20. ^ Kitchen, A.T. (2012). Simple Weeknight Favorites: More Than 200 No-Fuss, Fullproof Meals. America's Test Kitchen. p. pt151. ISBN 978-1-936493-20-3. Retrieved October 27, 2017.
  21. ^ Scott, L. (2012). The Complete Idiot's Guide to Sugar-Free Cooking and Baking. DK Publishing. p. 68. ISBN 978-1-101-58577-1. Retrieved October 27, 2017.
  22. ^ Helstosky, C. (2014). The Routledge History of Food. Routledge Histories. Taylor & Francis. p. 330. ISBN 978-1-317-62113-3. Retrieved October 27, 2017.
  23. ^ Sheraton, Mimi (July 10, 1982). "De Gustibus; Tea and Chutney: 2 Different Greys". The New York Times. Retrieved October 27, 2017.
  24. ^ Prasad, V. (2011). Indian Vegetarian Cooking from an American Kitchen. Random House Publishing Group. p. pt25. ISBN 978-0-307-87439-9. Retrieved October 30, 2017.
  25. ^ "Imli (Tamarind) Saunth (Dried Ginger) Chutney conserve Recipe". Indiacurry.com. Retrieved 17 May 2012.
  26. ^ Sudheer, K.P.; Indira, V. (2007). Post Harvest Technology of Horticultural Crops. Horticulture science series. New India Pub. Agency. p. 166. ISBN 978-81-89422-43-1. Retrieved October 27, 2017.
  27. ^ Green, A. (2015). The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors. Quarry Books. p. 105. ISBN 978-1-63159-074-0. Retrieved October 27, 2017.
  28. ^ a b Treasury Decisions Under the Customs, Internal Revenue, and Other Laws: Including the Decisions of the Board of General Appraisers and the Court of Customs Appeals. U.S. Government Printing Office. 1910. p. 4. Retrieved October 27, 2017.
  29. ^ "El Paso Herald from El Paso, Texas on March 19, 1897". El Paso Herald. p. 4. Retrieved October 27, 2017.
  30. ^ "Ridge Gourd Chutney without Coconut". udupi-recipes.com. Retrieved 10 January 2020.
  31. ^ "Hog plum chutney , Ambate kayi chutney". udupi-recipes.com. Retrieved 10 January 2020.
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