Tremper

La chermoula est une marinade nord-africaine composée de jus de citron, d'huile d'olive, de coriandre, de persil, d'ail, de cumin, de paprika, de piments et de sel. Le résultat final est une pâte à texture rugueuse qui est traditionnellement utilisée avec des plats de poisson ou de fruits de mer. Bien qu'elle soit principalement utilisée pour donner du goût au poisson, la chermoula peut également être utilisée sur de la viande et des légumes, comme sauce à tremper ou comme vinaigrette pour les salades.

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

Que les Indiens apprécient le poulet tandoori ou l'aloo paratha, aucun repas n'est complet sans les savoureux chutneys, les condiments nationaux de l'Inde. Ces condiments frais faits maison se composent de fruits et légumes marinés ou cuits, coupés en petits morceaux, puis délicatement assaisonnés avec une variété d'épices telles que le cumin, la cardamome, le tamarin, le gingembre et le curcuma. Ils sont généralement servis dans de petits bols ronds et consommés avec le plat principal. Le rôle du chutney est de rafraîchir le palais et d'apporter encore plus de saveurs et de couleurs à la table. La plupart des familles sont très fières de leurs chutneys faits maison, leurs maisons étant décorées de rangées et de rangées de bocaux laissés à mûrir au soleil sur les rebords de fenêtre. Il est courant de servir plus d'un chutney, c'est pourquoi une hôtesse est souvent jugée par le nombre et la variété des chutneys qu'elle sert à ses invités. Le chutney à la menthe est la variété la plus populaire, traditionnellement consommé avec des samosas et composé de feuilles de menthe fraîche, d'oignons, d'ail et de jus de citron. Le chutney à la noix de coco, un autre favori, se compose de noix de coco râpée, de gingembre, de feuilles de kari, de piments et d'ail. D'autres types de chutney peuvent être préparés avec des mangues vertes, des tomates, des cerises acides, de la coriandre, des cacahuètes et des pommes, toutes aux couleurs vives, sucrées, épicées et acides à la fois. Le chutney doit son nom à une version anglicisée du mot sanskrit chatni, qui se traduit littéralement par « bon à lécher », et il est évident pour quiconque l'a essayé qu'il porte bien son nom.

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

La fina'denne' est une sauce épicée et savoureuse de Guam, généralement utilisée comme condiment, soit versée sur des plats de viande, de riz et de poisson, soit utilisée comme trempette, lorsqu'elle est servie dans un bol séparé. La sauce soja est généralement l'ingrédient principal, avec du vinaigre blanc, du jus de citron, des piments forts et des oignons. Le nom inhabituel de ce délicieux condiment est en fait un mot chamorro qui signifie piment fort.

Fina'denne'

United States

Originaire de Salt Lake City, dans l'Utah, la sauce pour friture est composée d'une simple combinaison de parts égales de ketchup et de mayonnaise ou d'une part de ketchup et de deux parts de mayonnaise. La sauce a une consistance épaisse et onctueuse et se caractérise par sa couleur rose. À l'origine, elle a été inventée dans les années 1950 par Don Carlos Edwards, un chef qui l'a servie pour la première fois dans son restaurant appelé Don Carlos' Barbecue à Salt Lake City. Aujourd'hui, la sauce pour friture est généralement utilisée comme trempette pour les frites ou comme condiment pour les hamburgers, et certaines personnes ajoutent des ingrédients supplémentaires à la sauce comme de l'ail et diverses épices.

Sauce pour friture

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

Le guaiwei est un mélange d'épices unique du Sichuan, couramment utilisé dans la préparation de sauces ou comme assaisonnement pour divers plats de fruits de mer et de viande. Son nom se traduit littéralement par goût étrange ou exotique et est extrêmement prisé dans la cuisine du Sichuan, bien qu'il soit rare de le trouver en dehors de la région. Il s'agit essentiellement d'une combinaison d'assaisonnement mala et de sauce yuxiang, avec du sucre ajouté, des graines de sésame ou de l'huile, du vinaigre de riz, de la sauce soja et des grains de poivre du Sichuan, ce qui donne une superposition complexe de saveurs piquantes, salées, sucrées et acides. La sauce est couramment utilisée dans la préparation de plats de poulet et de sautés, pour assaisonner les salades ou comme trempette pour les raviolis et les raviolis chinois.

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 sauce au miel et à l'aneth est composée de miel, de mayonnaise et d'aneth séché, un ingrédient unique au Manitoba. Elle a été créée par accident, lorsque le propriétaire d'un restaurant de Winnipeg l'a inventée par erreur en essayant de copier la sauce d'un autre restaurant. La sauce a connu un grand succès et est restée un incontournable de Winnipeg. Elle est généralement utilisée comme trempette pour les doigts de poulet et les frites de patates douces, bien que certaines personnes l'utilisent avec du saumon, des carottes rôties et même avec des spaghettis.

Miel et aneth

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.