Aderezo

El chutney de mango es un chutney tradicional indio elaborado con mango fresco como ingrediente principal. Otros ingredientes incluyen jengibre, ajo, chiles rojos, comino, cilantro, cúrcuma, clavo, canela, cardamomo y azúcar moreno. Hay bastantes variaciones de chutney de mango elaboradas con diferentes ingredientes adicionales. Los ingredientes se cocinan, a veces se hacen puré si se desea, y el chutney generalmente se sirve como untable o salsa, pero también se usa de muchas otras maneras, como agregado a currys, platos de pollo, bocadillos y sándwiches. Se cree que el mejor chutney de mango debe tener sabores dulces, ácidos y ligeramente picantes.

Chutney de mango

India

Este tradicional chutney del sur de la India, que se cree que tiene sus raíces en Awadh, combina jengibre con garbanzos negros partidos (urad dal), garbanzos bengalí partidos (chana dal), chiles verdes o rojos, tamarindo y una variedad de especias como semillas de cilantro, semillas de comino, semillas de mostaza y hojas de curry. Todos los ingredientes se fríen primero juntos, se mezclan hasta formar una mezcla suave con un poco de agua, sal y azúcar o panela, y luego se termina con especias. El chutney de jengibre también puede contener otros ingredientes como cebollas, tomates o coco recién rallado para darle más sabor. Picante, ácido y con un dulzor suave, este chutney es un elemento básico del desayuno y generalmente complementa las especialidades tradicionales del sur de la India, como el idli (un pastel salado), el dosa (un panqueque de arroz fino) o el pesara dosa (dosa de frijol mungo), pero también se come con platos de arroz o curry para el almuerzo o la cena. El chutney se conoce comúnmente como allam pachadi, de las palabras allam, que significa jengibre, y pachadi, que se traduce como chutney.

Chutney de jengibre

Italy

La agrodolce es una salsa tradicional italiana que se caracteriza por su sabor agridulce, que proviene de una combinación de vinagre y azúcar con la adición de vino (y, a veces, cebollas, jugo de frutas o chocolate). El nombre agrodolce es una combinación de dos palabras: agro, que significa agrio, y dolce, que significa dulce. La versión tradicional es una salsa fina similar a la gastrique francesa, aunque la versión moderna puede ser espesa y similar a un condimento. Se cree que la agrodolce tiene orígenes sicilianos con fuertes influencias árabes. La salsa se usa típicamente en numerosos platos de pasta o como aderezo para carnes a la parrilla. También se puede servir como acompañamiento, especialmente cuando se combina con quesos.

Agrodulce

El ají criollo o salsa de ají es una salsa peruana picante preparada con una combinación de ajíes amarillos y aceite. La salsa suele ser agradablemente picante, pero también puede ser extremadamente picante, por lo que hay que tener cuidado al probarla por primera vez. La salsa se utiliza tradicionalmente como acompañamiento de diversos platos de carne y pescado, pero también se utiliza a menudo como aderezo para patatas fritas y tequeños. Aunque comparte el nombre con una salsa ecuatoriana, estas dos difieren significativamente, tanto en apariencia (la versión ecuatoriana es verde) como en el método de preparación y los ingredientes utilizados.

Ají 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

El Baigan choka es una salsa vegetariana típica de Trini que se prepara con berenjenas como ingrediente principal. Para preparar la salsa, las berenjenas se asan tradicionalmente sobre una llama abierta, luego se hacen puré y se combinan con ajo, chiles picantes, cebollas y aceite de oliva o aceite vegetal. Algunas variantes también usan tomates asados, mientras que otras no. La salsa cremosa se condimenta luego con sal y pimienta antes de servirse con parathas o cualquier otro tipo de pan plano.

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

La bigilla es una salsa de habas originaria de Malta. Se suele comer como aperitivo o para untar, acompañada de galletas maltesas llamadas galletti o pan de masa fermentada tostado. Las habas tic secas remojadas y hervidas (ful ta) se machacan con ajo, perejil y aceite de oliva hasta formar una pasta sazonada con sal y pimienta, que se puede condimentar opcionalmente con chile, jugo de limón y varias hierbas.

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.