Immersione

La chermoula è una marinata nordafricana composta da succo di limone, olio d'oliva, coriandolo, prezzemolo, aglio, cumino, paprika, peperoncini e sale. Il risultato finale è una pasta dalla consistenza ruvida che viene tradizionalmente utilizzata con piatti a base di pesce o frutti di mare. Sebbene venga utilizzata principalmente per dare sapore al pesce, la chermoula può essere utilizzata anche su carne e verdure, come salsa di accompagnamento o come condimento per insalate.

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

Che gli indiani stiano gustando il pollo tandoori o l'aloo paratha, nessun pasto è completo senza i saporiti chutney, i condimenti nazionali dell'India. Questi freschi condimenti fatti in casa sono composti da frutta e verdura sottaceto o stufate, tagliate a pezzetti e poi delicatamente condite con una varietà di spezie come cumino, cardamomo, tamarindo, zenzero e curcuma. Di solito vengono serviti in piccole ciotole rotonde e consumati insieme al piatto principale. Il ruolo del chutney è quello di rinfrescare il palato e portare ancora più sapori e colori in tavola. La maggior parte delle famiglie è molto orgogliosa dei propri chutney fatti in casa, e le loro case sono decorate con file e file di barattoli lasciati maturare al sole sui davanzali. È comune servire più di un chutney, quindi una padrona di casa viene spesso giudicata in base al numero e alla varietà di chutney che serve ai suoi ospiti. Il chutney alla menta è la varietà più popolare, tradizionalmente mangiato con le samosa e composto da foglie di menta fresca, cipolle, aglio e succo di limone. Il chutney al cocco, un altro dei preferiti, è composto da cocco grattugiato, zenzero, foglie di kari, peperoncini e aglio. Altri tipi di chutney possono essere preparati con mango verde, pomodori, amarene, coriandolo, arachidi e mele, tutti con colori vivaci, dolci, piccanti e aspri allo stesso tempo. Il chutney ha preso il nome da una versione anglicizzata della parola sanscrita chatni, che letteralmente si traduce in leccare bene, ed è ovvio per chiunque l'abbia provato che è all'altezza del suo nome.

Confettura

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' è una salsa piccante e saporita di Guam, solitamente usata come condimento da versare su piatti di carne, riso e pesce o come salsa, se servita in una ciotola separata. La salsa di soia è solitamente l'ingrediente principale, insieme ad aceto bianco, succo di limone, peperoncini piccanti e cipolle. Il nome insolito di questo delizioso condimento è in realtà una parola Chamorro per peperoncino piccante.

Fina'denne'

United States

Originaria di Salt Lake City, nello Utah, la salsa per friggere è una semplice combinazione di parti uguali di ketchup e maionese o una parte di ketchup e due parti di maionese. La salsa ha una consistenza densa e liscia ed è caratterizzata dal suo colore rosa. In origine, fu inventata negli anni '50 da Don Carlos Edwards, uno chef che la servì per la prima volta nel suo ristorante chiamato Don Carlos' Barbecue a Salt Lake City. Oggi, la salsa per friggere è solitamente utilizzata come salsa per le patatine fritte o come condimento per gli hamburger, e alcune persone aggiungono ingredienti extra alla salsa come aglio e varie spezie.

Salsa Fritta

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 è una miscela unica di spezie del Sichuan, comunemente usata nella preparazione di salse o come condimento per vari piatti di pesce e carne. Il suo nome è tradotto letteralmente in sapore strano o esotico ed è estremamente apprezzato nella cucina del Sichuan, sebbene sia raro trovarlo al di fuori della regione. In sostanza, è una combinazione di condimento mala e salsa yuxiang, con aggiunta di zucchero, semi di sesamo o olio, aceto di riso, salsa di soia e grani di pepe del Sichuan, che si traduce in una complessa stratificazione di sapori piccanti, salati, dolci e aspri. La salsa è comunemente usata nella preparazione di piatti a base di pollo e saltati in padella, per condire insalate o come salsa per ravioli e ravioli cinesi.

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 Honey Dill è composta da miele, maionese e aneto essiccato, un ingrediente esclusivo del Manitoba. È stata creata per caso, quando il proprietario di un ristorante di Winnipeg l'ha inventata per errore, cercando di copiare la salsa da un altro ristorante. La salsa ha avuto un grande successo ed è rimasta un punto fermo di Winnipeg. Di solito è usata come salsa per intingere bastoncini di pollo e patatine dolci fritte, anche se alcune persone la usano con salmone, carote arrostite e persino con gli spaghetti.

miele aneto

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.