Tauchen

Mango-Chutney ist ein traditionelles indisches Chutney, das hauptsächlich aus frischer Mango besteht. Weitere Zutaten sind Ingwer, Knoblauch, rote Chilischoten, Kreuzkümmel, Koriander, Kurkuma, Nelken, Zimt, Kardamom und brauner Zucker. Es gibt viele Mango-Chutney-Variationen mit verschiedenen zusätzlichen Zutaten. Die Zutaten werden eingekocht, auf Wunsch manchmal auch püriert, und das Chutney wird normalerweise als Brotaufstrich oder Dip serviert, wird aber auch auf viele andere Arten verwendet, z. B. als Zutat für Currys, Hühnchengerichte, Snacks und Sandwiches. Es wird angenommen, dass das beste Mango-Chutney süße, saure und leicht scharfe Aromen haben sollte.

Mango-Chutney

India

Dieses traditionelle südindische Chutney, das vermutlich aus Awadh stammt, besteht aus Ingwer, gespaltenen Urdbohnen (Urad Dal), gespaltenen Kichererbsen (Chana Dal), grünen oder roten Chilis, Tamarinde und verschiedenen Gewürzen wie Koriandersamen, Kreuzkümmelsamen, Senfkörnern und Curryblättern. Alle Zutaten werden zunächst zusammen gebraten, mit etwas Wasser, Salz und Zucker oder Palmzucker zu einer glatten Masse verrührt und dann mit Gewürzen verfeinert. Ingwer-Chutney kann für zusätzlichen Geschmack auch andere Zutaten wie Zwiebeln, Tomaten oder frisch geriebene Kokosnuss enthalten. Dieses würzige, säuerliche und leicht süße Chutney ist ein Grundnahrungsmittel zum Frühstück und passt normalerweise zu traditionellen südindischen Frühstücksspezialitäten wie Idli (einem herzhaften Kuchen), Dosa (einem dünnen Reispfannkuchen) oder Pesara Dosa (Mungobohnen-Dosa), wird aber auch zu Reisgerichten oder Currys zum Mittag- oder Abendessen gegessen. Das Chutney ist allgemein als Allam Pachadi bekannt, abstammend von den Wörtern „Allam“, was Ingwer bedeutet, und „Pachadi“, was „Chutney“ bedeutet.

Ingwer-Chutney

Italy

Agrodolce ist eine traditionelle italienische Soße, die sich durch ihren süßsauren Geschmack auszeichnet, der durch eine Kombination aus Essig und Zucker mit der Zugabe von Wein (und manchmal Zwiebeln, Fruchtsaft oder Schokolade) entsteht. Der Name Agrodolce ist eine Kombination aus zwei Wörtern – agro bedeutet sauer und dolce bedeutet süß. Die traditionelle Version ist eine dünne Soße, die der französischen Gastrique ähnelt, obwohl die moderne Version stückig und einer Würzsauce ähnlich sein kann. Es wird angenommen, dass Agrodolce sizilianischen Ursprungs mit starken arabischen Einflüssen ist. Die Soße wird typischerweise in zahlreichen Nudelgerichten oder als Belag für gegrilltes Fleisch verwendet. Sie kann auch als Dip dazu serviert werden, insbesondere in Kombination mit Käse.

Agrodolce

Aji Criollo oder Salsa de Aji ist eine scharfe peruanische Salsa, die aus einer Kombination von gelben Aji-Chilischoten und Öl zubereitet wird. Die Sauce ist normalerweise angenehm scharf, kann aber auch extrem scharf sein, daher sollte man vorsichtig sein, wenn man sie zum ersten Mal probiert. Die Sauce wird traditionell als Beilage zu verschiedenen Fleisch- und Fischgerichten verwendet, aber auch oft als Dip für Pommes Frites und Tequeños. Obwohl sie den Namen mit einer ecuadorianischen Sauce teilt, unterscheiden sich die beiden erheblich, sowohl im Aussehen (die ecuadorianische Version ist grün) als auch in der Zubereitungsmethode und den verwendeten Zutaten.

Aji Criollo

Georgia

Ajika is a hot and spicy Georgian paste made with hot peppers, garlic, walnuts, and fresh herbs and spices such as coriander, basil, dill, and marigold petals. It is most commonly used as a flavoring for various meat and fish dishes, although it can also be used as a fiery hot dip. Ajika is usually red in color, but it can also be green if prepared with unripe peppers.

Ajika

Almond chutney is a traditional chutney made with almonds as the main ingredients. Other ingredients usually include ginger, salt, oil, green chili peppers, mustard seeds, curry leaves, urad dal, and asafoetida. There are many almond chutney variations made with different additional ingredients such as coriander leaves, lemon juice, and dry red chili peppers. The ingredients are fried, then ground until smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to kebabs and South Indian breakfast items. It is believed that the best almond chutney has flavors that are spicy, sweet, and tangy.

Almond Chutney

Amba is a pickled mango sauce with murky origins. The word amba means mango in Indian. It is believed that it was first made in the 19th century by the Sassoon family in Bombay, although they were Iraqi Jews from Baghdad, so it can be said that amba is technically Indian in origin, but over time it became a staple in Iraq, Pakistan, Israel, and Saudi Arabia. The condiment is made with unripe mangos, salt, oil, garlic, chili peppers, mustard seeds, vinegar, brown sugar, and spices such as cilantro, cumin, fenugreek, turmeric, and cayenne pepper. In Iraq, amba is usually served over eggs, kebabs, and seafood. In Israel, amba is a topping for shawarma, falafel, and sabich sandwich, while in Saudi Arabia it's typically served on a platter with various meats, bread, eggs, and cheese. Once prepared, it is recommended to let amba sit in the fridge overnight to develop the flavors.

Amba

Gooseberry chutney is a traditional chutney made with Indian gooseberries as the main ingredient. Other ingredients usually include green chili peppers, coriander leaves, water, and salt. There are many gooseberry chutney variations made with different additional ingredients such as sesame seeds, ginger, garlic, cumin, mustard, urad dal, and curry leaves. The ingredients are blended with water until slightly smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to rice or rotis. It is believed that the best gooseberry chutney has flavors that are spicy and tangy. The gooseberries are used to treat many ailments, they increase the glow of the face and help to blacken the hair that's turning white.

Amla chutney

Amlou is a traditional spread made from toasted almonds, argan oil, and honey. It has a rich, nutty flavor and a creamy texture similar to natural peanut butter. The preparation of amlou starts with raw almonds, which are toasted to enhance their flavor and crunchiness. Once toasted, the almonds are ground into a smooth paste. The next key ingredient is addition of argan oil, extracted from the kernels of the argan tree and renowned for its nutritional and medicinal properties. This rare oil is prized for its rich, nutty flavor and a host of health benefits, including high levels of Vitamin E and essential fatty acids. The final touch is honey, which adds a natural sweetness and binds the almond paste and argan oil into a smooth, creamy spread. Amlou is enjoyed as a dip or spread on bread or pancakes. In Moroccan culture, amlou is often associated with hospitality and celebration, commonly presented to guests as a symbol of warmth and generosity.

Amlou

Amrood ki chutney is a traditional guava chutney originating from Himachal Pradesh. The chutney is usually made with a combination of guava, hot peppers, cumin, lime juice, ginger, salt, and coriander. The ingredients are blended until smooth, and the chutney is seasoned with lime juice and salt to taste. Once prepared, guava chutney is poured into a serving bowl, and it&rsquo;s then enjoyed at room temperature or well-chilled. It&rsquo;s recommended to serve guava chutney with idli or uttapam.

Amrood ki chutney

Avocado chutney is a traditional chutney made with avocado as the main ingredient. Other ingredients usually include grated coconut, bengal gram, green chili peppers, salt, mustard seeds, oil, curry leaves, and asafoetida (hing). There are many avocado chutney variations made with different additional ingredients such as tamarind, coriander leaves, lemon juice, garlic, and tomatoes. The ingredients are ground until coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to idli or dosa. It is believed that the best avocado chutney has flavors that are spicy and tangy.

Avocado Chutney

The Piedmontese bagna c&agrave;uda, also spelled bagna ca&ocirc;da (lit. hot bath), is a dip made with garlic, anchovies, and olive oil, typically served with the so-called pinzimonio di verdure, an assortment of raw, boiled, or roasted vegetables; most often fennel, artichokes, peppers, and carrots, but some recipes suggest even cauliflower, celery, onions, and cucumber. This fragrant Italian dip is sometimes made with the addition of milk, cream, butter, or walnut oil, and it&rsquo;s traditionally prepared during autumn and winter months, particularly around Christmas and New Year's. In Piedmont, bagna c&agrave;uda used to be dished out in peila, a big pan placed at the center of the table for communal sharing, while today it's been spruced up and comes served in foj&ograve;t, a type of an individual fondue pot made of terra cotta. Bagna c&agrave;uda is believed to be the dish of friendship that's best consumed on a cold evening, by candlelight, surrounded by friends and family.

Bagna càuda

Baigan Choka ist ein vegetarischer Trini-Dip, dessen Hauptzutat Auberginen sind. Für den Dip werden die Auberginen traditionell über offener Flamme geröstet, dann zerdrückt und mit Knoblauch, scharfen Chilischoten, Zwiebeln und Olivenöl oder Pflanzenöl vermischt. Einige Varianten verwenden auch geröstete Tomaten, andere nicht. Der cremige Dip wird dann mit Salz und Pfeffer gewürzt und mit Parathas oder anderen Fladenbrotsorten serviert.

Baigan Choka

Eggplant chutney is a traditional chutney made with eggplants as the main ingredients. Other ingredients usually include green chili peppers, grated coconut, tamarind, garlic, coriander leaves, curry leaves, oil, mustard seeds, salt, and water. There are many eggplant chutney variations made with different additional ingredients such as jaggery, asafoetida, and urad dal. The ingredients are fried, then blended until coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to rice, idli, dosa, chapati, or roti. It is believed that the best eggplant chutney has flavors that are spicy and tangy.

Baingan ki chutney

Bigilla ist ein Saubohnen-Dip aus Malta. Er wird normalerweise als Snack oder Brotaufstrich gegessen und mit maltesischen Crackern, den sogenannten Galletti, oder geröstetem Sauerteigbrot serviert. Eingeweichte und gekochte getrocknete Tic-Bohnen – Ful Ta’ Girba – werden mit Knoblauch, Petersilie und Olivenöl zu einer Paste zerstampft, die mit Salz und Pfeffer gewürzt wird und optional mit Chili, Zitronensaft und verschiedenen Kräutern gewürzt werden kann.

Bigilla

Blatjang is a South African chutney that is usually served with barbecued meat as a condiment. The thick chutney is made with fruits, sugar, vinegar, and various spices. Traditionally, it contains dried apricots, raisins, walnuts, ginger, allspice, garlic, and dried onions. After the ingredients have been simmered, blatjang is poured into jars and left to cool down.

Blatjang

Blue cheese dressing is commonly used on salads but it can also be served as a dip accompanying crudit&eacute;s or Buffalo wings. It is prepared with a combination of blue cheese, milk, vinegar, sour cream or yogurt, mayonnaise, onion powder, and garlic powder. Not much is known about its origins, but the first written evidence of it was found in Edgewater Hotel Salad Book in 1928, although an earlier version of the dressing can be found in Fannie Farmer's 1918 cookbook. By the 1930s, blue cheese dressing gained popularity through the famous cookbook called The Joy of Cooking, written by Irma Rombauer.

Blue Cheese Dressing

Buticha is a flavorful Ethiopian dip or spread made with chickpea flour combined with olive oil, water, onions, lemon juice, and jalape&ntilde;o peppers. The preparation process is quite simple &ndash; all of the ingredients are blended until the concoction develops a smooth texture. It is then chilled and can be served as an accompaniment to main dishes or injera flatbreads.

Buticha

Carrot chutney is a traditional chutney made with carrots as the main ingredients. Other ingredients usually include urad dal, red chili peppers, garlic, onions, grated coconut, curry leaves, mustard, tamarind, salt, and water. There are many carrot chutney variations made with different additional ingredients such as cumin and asafoetida (hing). The ingredients are cooked, then blended until slightly smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to idli or dosa. It is believed that the best carrot chutney has flavors that are sweet, tangy, and slightly spicy.

Carrot Chutney

Traditionally eaten in remembrance of the enslaved Jews in Ancient Egypt as one of the symbolic foods at the Passover Seder Plate, the fruit and nut paste known as charoset is used either as a relish for dipping or as a spread to be eaten with Jewish unleavened flatbread called matzah. Recipes vary depending on different Jewish subgroups, ranging both in type and the indicated number of ingredients.