Tauchen

Chermoula ist eine nordafrikanische Marinade aus Zitronensaft, Olivenöl, Koriander, Petersilie, Knoblauch, Kreuzkümmel, Paprika, Chilischoten und Salz. Das Endergebnis ist eine grobkörnige Paste, die traditionell zu Fisch- oder Meeresfrüchtegerichten verwendet wird. Obwohl sie hauptsächlich verwendet wird, um Fisch zu würzen, kann Chermoula auch für Fleisch und Gemüse, als Dip oder als Dressing für Salate verwendet werden.

Chermoula

Beetroot chutney is a traditional chutney made with chopped or grated beetroot as the main ingredient. Other ingredients usually include green or red chili peppers, cumin, curry leaves, coriander leaves, garlic, chana dal or bengal gram, urad dal, oil, salt, and lemon juice. There are many beetroot chutney variations made with different additional ingredients such as ginger, peanuts, or tamarind paste. The ingredients are fried until soft, 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 rice, dosa, or paratha. It is believed that the best beetroot chutneys have flavors that are slightly spicy, sweet, and tangy.

Chukandar ki chutney

Egal ob Inder Tandoori-Hühnchen oder Aloo Paratha genießen, keine Mahlzeit ist vollständig ohne die würzigen Chutneys – Indiens Nationalgewürze. Diese frischen, hausgemachten Würzmittel bestehen aus eingelegtem oder gedünstetem Obst und Gemüse, das in kleine Stücke geschnitten und dann fein mit einer Vielzahl von Gewürzen wie Kreuzkümmel, Kardamom, Tamarinde, Ingwer und Kurkuma gewürzt wird. Sie werden normalerweise in kleinen, runden Schüsseln serviert und zusammen mit dem Hauptgericht gegessen. Die Rolle des Chutneys besteht darin, den Gaumen zu kühlen und noch mehr Aromen und Farben auf den Tisch zu bringen. Die meisten Familien sind sehr stolz auf ihre hausgemachten Chutneys, und ihre Häuser sind mit Reihen über Reihen von Gläsern dekoriert, die auf Fensterbänken in der Sonne reifen gelassen wurden. Es ist üblich, mehr als ein Chutney zu servieren, daher wird eine Gastgeberin oft nach der Anzahl und Vielfalt der Chutneys beurteilt, die sie ihren Gästen serviert. Minz-Chutney ist die beliebteste Variante, wird traditionell mit Samosas gegessen und besteht aus frischen Minzblättern, Zwiebeln, Knoblauch und Zitronensaft. Kokosnuss-Chutney, ein weiteres beliebtes Gericht, besteht aus geriebener Kokosnuss, Ingwer, Kari-Blättern, Chilis und Knoblauch. Andere Chutney-Sorten können mit grünen Mangos, Tomaten, Sauerkirschen, Koriander, Erdnüssen und Äpfeln zubereitet werden, alle mit leuchtenden Farben, süß, scharf und sauer zugleich. Chutney erhielt seinen Namen von einer anglisierten Version des Sanskrit-Worts chatni, was wörtlich übersetzt „gut lecken“ bedeutet, und es ist für jeden, der es probiert hat, offensichtlich, dass es seinem Namen gerecht wird.

Chutney

Malaysia

Cincalok is a Malaysian condiment consisting of shrimps or krill that have been fermented with salt and cooked rice. The shrimps are typically small in size and left whole, and the condiment is characterized by its pungent smell and a combination of salty and sour flavors. Although it is usually enjoyed as a dipping sauce, served on the side and preferably complemented by a squeeze of lime juice, shallots, and sliced chilies, it can also be used as a cooking ingredient. Cincalok originates from Malaysian Melaka (Malacca), but nowadays it is enjoyed throughout Malaysia as well as other parts of Southeast Asia.

Cincalok

Cranberry chutney is a traditional chutney made with fresh cranberries as main ingredients. Other ingredients usually include green chili peppers, cumin, garlic, ginger, coriander, jaggery, oil, and salt. There are many cranberry chutney variations made with different additional ingredients such as grated coconut or black gram (urad dal). The ingredients are cooked until soft, then blended, and the chutney is usually served as a spread or a dip, but it's also used with most Indian snacks such as idli, dosa, vada, pakora, or samosa. It is believed that the best cranberry chutney has flavors that are sweet, slightly spicy, and tangy.

Cranberry chutney

Coriander chutney is a traditional chutney made with chopped fresh coriander leaves as the main ingredient. Other ingredients usually include ginger, green chili peppers, lemon juice, cumin powder, water, and salt. There are many coriander chutney variations made with different additional ingredients such as yogurt, sugar, and mango powder. The ingredients are blended until smooth or chunky, and the chutney is then usually served as a spread or a dip, but it's also used as an ingredient or condiment to prepare Indian chaat dishes such as bhel puri or sev puri. It is believed that the best coriander chutney has flavors that are spicy and tangy.

Dhaniya ki chutney

Eddoes choka is a Trini dip made with garlic, onions, scotch bonnet peppers, salt, oil, and eddoe &ndash; a type of tuber similar to potatoes. The eddoes are cleaned, boiled, mashed, then combined with other ingredients until smooth. When served, eddoes choka is usually accompanied by a traditional flatbread called sada roti, which is used for dipping.

Eddoes choka

Australia

Fina'denne' ist eine würzige Sauce aus Guam, die normalerweise als Gewürz verwendet wird und entweder über Fleisch-, Reis- und Fischgerichte gelöffelt oder als Dip in einer separaten Schüssel serviert wird. Sojasauce ist normalerweise die Hauptzutat, zusammen mit weißem Essig, Zitronensaft, scharfen Paprikaschoten und Zwiebeln. Der ungewöhnliche Name dieser köstlichen Würzsauce ist eigentlich ein Chamorro-Wort für scharfe Chilischote.

Fina'denne'

United States

Die ursprünglich aus Salt Lake City, Utah, stammende Bratensauce besteht aus einer einfachen Mischung aus gleichen Teilen Ketchup und Mayonnaise oder einem Teil Ketchup und zwei Teilen Mayonnaise. Die Sauce hat eine dicke, glatte Konsistenz und zeichnet sich durch ihre rosa Farbe aus. Ursprünglich wurde sie in den 1950er Jahren von Don Carlos Edwards erfunden, einem Koch, der sie erstmals in seinem Restaurant namens Don Carlos' Barbecue in Salt Lake City servierte. Heute wird Bratensauce normalerweise als Dip für Pommes Frites oder als Gewürz für Burger verwendet, und manche Leute fügen der Sauce zusätzliche Zutaten wie Knoblauch und verschiedene Gewürze hinzu.

Bratensauce

Green goddess is an American dressing or a dip made with a combination of anchovy paste or fillets, mayonnaise, sour cream, garlic, parsley, chives, tarragon, and lemon juice. The ingredients are simply blended together until smooth. It is recommended to garnish the concoction with black pepper, if desired. Green goddess dressing is typically served as a salad dressing or as a dip for crudit&eacute;s. It can also be drizzled over seafood and grilled chicken or stirred into pasta or rice. It is believed that the dressing originates from the Palace Hotel in San Francisco, where it was made in 1923 by the hotel&rsquo;s executive chef named Philip Roemer, who prepared it as a tribute to actor George Arliss and his play The Green Goddess.

Green Goddess Dressing

China

Guaiwei ist eine einzigartige Sichuan-Gewürzmischung, die häufig zur Zubereitung von Saucen oder als Gewürz für verschiedene Meeresfrüchte- und Fleischgerichte verwendet wird. Der Name bedeutet wörtlich „seltsamer oder exotischer Geschmack“ und wird in der Sichuan-Küche sehr geschätzt, obwohl man sie außerhalb der Region nur selten findet. Im Wesentlichen ist es eine Kombination aus Mala-Gewürz und Yuxiang-Sauce mit zusätzlichem Zucker, Sesamsamen oder Öl, Reisessig, Sojasauce und Sichuan-Pfefferkörnern, was zu einer komplexen Schichtung von pikanten, salzigen, süßen und sauren Aromen führt. Die Sauce wird häufig zur Zubereitung von Hühnchengerichten und Pfannengerichten, als Salatdressing oder als Dip für Wan Tans und Potstickers verwendet.

Guaiwei

The basic version of this traditional Polish spread consists of fresh cottage cheese, yogurt, milk, and chives, while some varieties occasionally incorporate radish, onions, or hard-boiled eggs. The seasonings and the texture of gzik are easily adjusted to taste and preference, and even though it can be used as a dip or a sandwich spread, it is traditionally served alongside boiled potatoes.

Gzik

Green chutney or hari chutney is a traditional chutney made with green herbs and vegetables as main ingredients. Apart from coriander leaves, mint leaves, and green chili peppers, the chutney usually contains ginger, garlic, gram dal, cumin, chaat masala, sugar, salt, asafoetida, lemon juice, and water. There are many green chutney variations made with different additional ingredients. The ingredients are blended until smooth, and the chutney is then usually served as a spread or a dip, but it's also used with snacks, chaats, and sandwiches. It is believed that the best green chutney is one of the healthiest Indian chutneys.

Hari chutney

Canada

Honig-Dill-Sauce besteht aus Honig, Mayonnaise und getrocknetem Dill – eine Zutat, die es nur in Manitoba gibt. Sie entstand durch Zufall, als der Besitzer eines Restaurants in Winnipeg sie irrtümlicherweise erfand, indem er versuchte, die Sauce aus einem anderen Restaurant zu kopieren. Die Sauce war ein großer Erfolg und blieb ein Grundnahrungsmittel in Winnipeg. Sie wird normalerweise als Dip-Sauce für Chicken Fingers und Süßkartoffelpommes verwendet, obwohl manche Leute sie auch zu Lachs, gerösteten Karotten und sogar zu Spaghetti verwenden.

Honig-Dill

Tamarind chutney or imli chutney is a traditional chutney made with tamarind as the main ingredient. Other ingredients usually include jaggery, coriander, cumin, red chili peppers, ginger, salt, and water. There are many tamarind chutney variations made with different additional ingredients such as dates (khajoor) or garam masala spices. The ingredients are cooked until soft, then blended until smooth, and the chutney is usually served as a spread or a dip, but it's also used with most Indian chaats and snacks such as idli, dosa, vada, pakora, or samosa. It is believed that the best tamarind chutney has flavors that are sweet and tangy.

Imli ki chutney

India

Injipuli is a traditional chutney originating from Kerala. It&rsquo;s made with a combination of tamarind balls soaked in water, mustard seeds, ginger, powdered jaggery, oil, fenugreek powder (methi), green and red chili peppers, curry leaves, and chili powder. The mustard seeds are tempered and mixed with ginger, chili peppers, and curry leaves, then fried. The chili powder and tamarind pulp are added to the pan and boiled until thick. The jaggery is stirred in, and the chutney is then mixed well and left to cool. In Kerala, injipuli chutney is traditionally served at feasts and celebrations.

Injipuli

Ispanakhis pkhali is a traditional dip. It is prepared with a combination of spinach, walnuts, garlic, scallions, cilantro, fenugreek, and red wine vinegar. The ingredients are combined into a homogeneous mixture that's refrigerated before serving. The mixture can then be served on a platter or shaped into smaller, individual balls. It is recommended to garnish this specialty with pomegranate seeds or whole nuts and serve them with mchadi or khachapuri.

Ispanakhis pkhali

Laos

A favorite of both Lao natives and visitors alike, jaew bong is a spicy variety of a traditional dipping sauce (jaew) that accompanies most Lao dishes. This particular variety is the signature relish of the former royal capital of the Kingdom of Laos (pre-1975) - Luang Prabang. The city itself is also referred to as the culinary capital of the country, as the best native chefs were hired to cook for the king. Jaew bong has an intensely sweet, aromatic, and spicy flavor profile that can be adjusted for heat, depending on the recipe and personal preference. The traditional ingredients are dried red chili peppers, garlic, shallots, galangal, coriander leaves, and dried water-buffalo skin. Nowadays, the recipes often also include dried shrimp, palm sugar, and fish sauce. It is typically used in small quantities and paired with relatively bland-tasting dishes such as sticky rice and steamed vegetables.

Jaew bong

Jarkhlis pkhali is a traditional dip or spread originating from Georgia. It is usually made with a combination of beetroot, walnuts, garlic, coriander, chili powder, vinegar, salt, and pepper. The walnuts and garlic are ground into a smooth paste, and it's then mixed with the coriander, vinegar, chili powder, and boiled grated beetroot. The mixture is brought together into a thick and smooth paste that's served on platters and often garnished with dill and coriander. Jarkhlis pkhali is served cold or at room temperature.

Jarkhlis pkhali

Cucumber chutney is a traditional chutney made with cucumbers as the main ingredients. Other ingredients usually include grated coconut, cumin seeds, red chili peppers, gram dal, jaggery, coriander leaves, gram dal, mustard, oil, curry leaves, and salt. There are many cucumber chutney variations made with different additional ingredients such as lemon juice, garlic, and black pepper. The ingredients are 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 or street food snacks. It is believed that the best cucumber chutney has flavors that are spicy and tangy. Over time, cucumber chutney ventured to the Caribbean from India, and it's often used as a topping for doubles, a staple of Trini street food consisting of two fried flatbreads filled with curried chickpeas.