Aderezo

La chermoula es un adobo del norte de África que se prepara con jugo de limón, aceite de oliva, cilantro, perejil, ajo, comino, pimentón, chiles y sal. El resultado final es una pasta de textura rugosa que se utiliza tradicionalmente con platos de pescado o marisco. Aunque se utiliza principalmente para dar sabor al pescado, la chermoula también se puede utilizar con carnes y verduras, como salsa para mojar o como aderezo para ensaladas.

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

Ya sea que los indios disfruten de pollo tandoori o aloo paratha, ninguna comida está completa sin los sabrosos chutneys, los condimentos nacionales de la India. Estos condimentos caseros frescos consisten en frutas y verduras encurtidas o cocidas que se cortan en trozos pequeños y luego se sazonan delicadamente con una variedad de especias como comino, cardamomo, tamarindo, jengibre y cúrcuma. Por lo general, se sirven en cuencos pequeños y redondos y se consumen junto con el plato principal. La función del chutney es refrescar el paladar y aportar aún más sabores y colores a la mesa. La mayoría de las familias se enorgullecen de sus chutneys caseros, y sus casas están decoradas con filas y filas de frascos que se dejaron madurar al sol en los alféizares de las ventanas. Es común servir más de un chutney, por lo que a menudo se juzga a una anfitriona por la cantidad y variedad de chutneys que sirve a sus invitados. El chutney de menta es la variedad más popular, tradicionalmente se come con samosas y se compone de hojas de menta fresca, cebollas, ajo y jugo de limón. El chutney de coco, otro favorito, se compone de coco rallado, jengibre, hojas de kari, chiles y ajo. Se pueden hacer otros tipos de chutney con mangos verdes, tomates, cerezas ácidas, cilantro, maní y manzanas, todos ellos con colores vivos, dulces, picantes y ácidos al mismo tiempo. El chutney debe su nombre a una versión anglicanizada de la palabra sánscrita chatni, que literalmente se traduce como "para lamer bien", y es obvio para cualquiera que lo haya probado que hace honor a su nombre.

Chatney

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' es una salsa picante y sabrosa de Guam, que se usa generalmente como condimento para servir con cuchara sobre platos de carne, arroz y pescado o como salsa para mojar, si se sirve en un recipiente aparte. La salsa de soja suele ser el ingrediente principal, junto con vinagre blanco, jugo de limón, pimientos picantes y cebollas. El nombre inusual de este delicioso condimento es en realidad una palabra chamorro que significa chile picante.

Fina'denne'

United States

La salsa para freír, originaria de Salt Lake City, Utah, consiste en una simple combinación de partes iguales de kétchup y mayonesa o una parte de kétchup y dos partes de mayonesa. La salsa tiene una consistencia espesa y suave y se caracteriza por su color rosado. Originalmente, fue inventada en la década de 1950 por Don Carlos Edwards, un chef que la sirvió por primera vez en su restaurante llamado Don Carlos' Barbecue en Salt Lake City. Hoy en día, la salsa para freír se usa típicamente como aderezo para papas fritas o como condimento para hamburguesas, y algunas personas agregan ingredientes adicionales a la salsa, como ajo y varias especias.

Salsa para freír

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 es una mezcla única de especias de Sichuan que se usa comúnmente en la preparación de salsas o como condimento para diversos platos de mariscos y carnes. Su nombre se traduce literalmente como sabor extraño o exótico y es extremadamente apreciado en la cocina de Sichuan, aunque es raro encontrarlo fuera de la región. Básicamente, es una combinación de condimento mala y salsa yuxiang, con azúcar agregado, semillas de sésamo o aceite, vinagre de arroz, salsa de soja y granos de pimienta de Sichuan, lo que da como resultado una compleja combinación de sabores picantes, salados, dulces y ácidos. La salsa se usa comúnmente en la preparación de platos de pollo y salteados, para aderezar ensaladas o como salsa para wontons y empanadillas chinas.

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

La salsa de miel y eneldo se compone de miel, mayonesa y eneldo seco, un ingrediente exclusivo de Manitoba. Se creó por accidente, cuando el propietario de un restaurante de Winnipeg la inventó por error al intentar copiar la salsa de otro restaurante. La salsa fue un gran éxito y siguió siendo un alimento básico de Winnipeg. Se suele utilizar como salsa para mojar tiras de pollo y batatas fritas, aunque algunas personas la utilizan con salmón, zanahorias asadas e incluso con espaguetis.

Eneldo con miel

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.