Onderdompelen

Chermoula is een Noord-Afrikaanse marinade die bestaat uit citroensap, olijfolie, koriander, peterselie, knoflook, komijn, paprika, chilipepers en zout. Het eindresultaat is een grove pasta die traditioneel wordt gebruikt bij vis- of zeevruchtengerechten. Hoewel het vooral wordt gebruikt om vis smaak te geven, kan chermoula ook worden gebruikt op vlees en groenten, als dipsaus of als dressing voor 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

Of Indiërs nu genieten van tandoori kip of aloo paratha, geen maaltijd is compleet zonder de smaakvolle chutneys - India's nationale smaakmakers. Deze verse zelfgemaakte relishes bestaan uit ingelegde of gestoofde groenten en fruit die in kleine stukjes worden gesneden en vervolgens op smaak worden gebracht met verschillende kruiden zoals komijn, kardemom, tamarinde, gember en kurkuma. Ze worden meestal geserveerd in kleine, ronde kommen en samen met het hoofdgerecht gegeten. De rol van chutney is om het gehemelte te koelen en nog meer smaken en kleuren aan tafel te brengen. De meeste families zijn erg trots op hun zelfgemaakte chutneys, hun huizen zijn versierd met rijen en rijen potten die in de zon op vensterbanken zijn blijven staan om te rijpen. Het is gebruikelijk om meer dan één chutney te serveren, dus een gastvrouw wordt vaak beoordeeld op het aantal en de verscheidenheid aan chutneys die ze haar gasten serveert. Muntchutney is de populairste variant, traditioneel gegeten met samosa's en bestaande uit verse muntblaadjes, uien, knoflook en citroensap. Kokoschutney, een andere favoriet, bestaat uit geraspte kokosnoot, gember, karibladeren, chilipepers en knoflook. Andere soorten chutney kunnen worden gemaakt met groene mango's, tomaten, zure kersen, koriander, pinda's en appels, allemaal met levendige kleuren, zoet, pittig en zuur tegelijk. Chutney heeft zijn naam te danken aan een verengelste versie van het Sanskrietwoord chatni, wat letterlijk vertaald 'lekker likken' betekent, en het is voor iedereen die het heeft geprobeerd duidelijk dat het zijn naam eer aan doet.

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

Fina'denne' is een smaakvolle pittige saus uit Guam, die meestal wordt gebruikt als smaakmaker die over vlees-, rijst- en visgerechten wordt gesmeerd of als dip, wanneer het in een aparte kom wordt geserveerd. Sojasaus is meestal het hoofdingrediënt, samen met witte azijn, citroensap, hete pepers en uien. De ongebruikelijke naam van deze heerlijke smaakmaker is eigenlijk een Chamorro-woord voor hete chilipeper.

Fina'denne'

United States

Oorspronkelijk uit Salt Lake City, Utah, bestaat fry sauce uit een eenvoudige combinatie van gelijke delen ketchup en mayonaise of één deel ketchup en twee delen mayonaise. De saus heeft een dikke, gladde consistentie en wordt gekenmerkt door zijn roze kleur. Oorspronkelijk werd het in de jaren 50 uitgevonden door Don Carlos Edwards, een chef-kok die het voor het eerst serveerde in zijn restaurant genaamd Don Carlos' Barbecue in Salt Lake City. Tegenwoordig wordt fry sauce meestal gebruikt als dip voor frietjes of als smaakmaker voor hamburgers, en sommige mensen voegen extra ingrediënten toe aan de saus, zoals knoflook en verschillende kruiden.

Gebakken saus

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 is een unieke Sichuan-mix van kruiden die veel wordt gebruikt bij de bereiding van sauzen of als smaakmaker voor verschillende vis- en vleesgerechten. De naam betekent letterlijk vreemde of exotische smaak en is zeer geliefd in de Sichuan-keuken, hoewel het zelden voorkomt buiten de regio. In wezen is het een combinatie van mala-kruiden en yuxiang-saus, met toegevoegde suiker, sesamzaad of olie, rijstazijn, sojasaus en Sichuan-peperkorrels, wat resulteert in een complexe gelaagdheid van pikante, zoute, zoete en zure smaken. De saus wordt veel gebruikt bij de bereiding van kipgerechten en roerbakgerechten, als dressing voor salades of als dip voor wontons en pot stickers.

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

Honing-dillesaus bestaat uit honing, mayonaise en gedroogde dille - een ingrediënt dat uniek is voor Manitoba. Het is per ongeluk ontstaan, toen de eigenaar van een restaurant in Winnipeg het per ongeluk bedacht door de saus van een ander restaurant te kopiëren. De saus was een groot succes en bleef een Winnipeg-hoofdbestanddeel. Het wordt meestal gebruikt als dipsaus voor kipfingers en zoete aardappelfrietjes, hoewel sommige mensen het gebruiken met zalm, geroosterde wortelen en zelfs met spaghetti.

Honing dille

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.