Tremper

Le chutney à la mangue est un chutney indien traditionnel à base de mangue fraîche comme ingrédient principal. Parmi les autres ingrédients, on trouve le gingembre, l'ail, les piments rouges, le cumin, la coriandre, le curcuma, les clous de girofle, la cannelle, la cardamome et la cassonade. Il existe de nombreuses variantes de chutney à la mangue, préparées avec différents ingrédients supplémentaires. Les ingrédients sont cuits, parfois écrasés si désiré, et le chutney est généralement servi en tartinade ou en trempette, mais il est également utilisé de nombreuses autres façons, comme ajouté aux currys, aux plats de poulet, aux collations et aux sandwichs. On pense que le meilleur chutney à la mangue doit avoir des saveurs sucrées, acides et légèrement épicées.

Confiture de mangue

India

Considéré comme originaire d'Awadh, ce chutney traditionnel du sud de l'Inde combine du gingembre avec des grammes noirs fendus (urad dal), des grammes de Bengale fendus (chana dal), des piments verts ou rouges, du tamarin et une variété d'épices telles que des graines de coriandre, des graines de cumin, des graines de moutarde et des feuilles de curry. Tous les ingrédients sont d'abord frits ensemble, mélangés dans un mélange lisse avec de l'eau, du sel et du sucre ou du jaggery, puis finis avec des épices. Le chutney au gingembre peut également contenir d'autres ingrédients tels que des oignons, des tomates ou de la noix de coco fraîchement râpée pour plus de saveur. Épicé, acidulé et légèrement sucré, ce chutney est un aliment de base du petit-déjeuner et complète généralement les spécialités traditionnelles du petit-déjeuner du sud de l'Inde, notamment l'idli (un gâteau salé), le dosa (une fine crêpe de riz) ou le pesara dosa (dosa aux haricots mungo), mais il est également consommé avec des plats de riz ou des currys pour le déjeuner ou le dîner. Le chutney est communément connu sous le nom d'allam pachadi, dérivé des mots allam, qui signifie gingembre, et pachadi, qui se traduit par chutney.

Chutney au gingembre

Italy

L'agrodolce est une sauce italienne traditionnelle caractérisée par sa saveur aigre-douce provenant d'un mélange de vinaigre et de sucre avec l'ajout de vin (et parfois d'oignons, de jus de fruits ou de chocolat). Le nom agrodolce est une combinaison de deux mots - agro, qui signifie aigre, et dolce, qui signifie doux. La version traditionnelle est une sauce fine qui ressemble à la gastrique française, bien que la version moderne puisse être épaisse et similaire à une relish. On pense que l'agrodolce a des origines siciliennes avec de fortes influences arabes. La sauce est généralement utilisée dans de nombreux plats de pâtes ou comme garniture pour les viandes grillées. Elle peut également être servie en accompagnement en trempette, surtout lorsqu'elle est associée à des fromages.

Agrodolce

L'aji criollo ou salsa de aji est une salsa péruvienne épicée préparée avec un mélange de piments aji jaunes et d'huile. La sauce est généralement agréablement épicée, mais elle peut aussi être extrêmement piquante et épicée, il faut donc être prudent lorsqu'on la goûte pour la première fois. La sauce est traditionnellement utilisée en accompagnement de divers plats de viande et de poisson, mais elle est également souvent utilisée comme trempette pour les frites et les tequeños. Bien qu'elle partage le nom d'une sauce équatorienne, ces deux sauces diffèrent considérablement, à la fois en apparence (la version équatorienne est verte) et en termes de méthode de préparation et d'ingrédients utilisés.

Aji créole

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

Le Baigan Choka est une trempette végétarienne de Trini, préparée avec des aubergines comme ingrédient principal. Pour préparer la trempette, les aubergines sont traditionnellement rôties sur un feu ouvert, puis écrasées et mélangées avec de l'ail, des piments forts, des oignons et de l'huile d'olive ou de l'huile végétale. Certaines variantes utilisent également des tomates rôties, tandis que d'autres non. La trempette crémeuse est ensuite assaisonnée de sel et de poivre avant d'être servie avec des parathas ou tout autre type de pain plat.

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 est une sauce à base de fèves originaire de Malte. Elle est généralement consommée en en-cas ou en tartinade, servie avec des crackers maltais appelés galletti ou du pain au levain grillé. Les haricots secs tic trempés et bouillis (ful ta) Girba sont écrasés avec de l'ail, du persil et de l'huile d'olive pour obtenir une pâte assaisonnée de sel et de poivre, qui peut éventuellement être aromatisée avec du piment, du jus de citron et diverses herbes.

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.