Daldırma

Chermoula, limon suyu, zeytinyağı, kişniş, maydanoz, sarımsak, kimyon, kırmızı biber, acı biber ve tuzdan oluşan bir Kuzey Afrika marine sosudur. Sonuç, geleneksel olarak balık veya deniz ürünleri yemeklerinde kullanılan sert dokulu bir macundur. Çoğunlukla balığa lezzet vermek için kullanılsa da, chermoula et ve sebzelerde, sos olarak veya salata sosu olarak da kullanılabilir.

Çermulla

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

İster Hintliler tandır tavuğu ister aloo paratha yesin, hiçbir yemek lezzetli çutneyler olmadan tamamlanmaz - Hindistan'ın ulusal çeşnileri. Bu taze ev yapımı soslar, küçük parçalara kesilmiş ve daha sonra kimyon, kakule, demirhindi, zencefil ve zerdeçal gibi çeşitli baharatlarla nazikçe tatlandırılmış turşu veya haşlanmış meyve ve sebzelerden oluşur. Genellikle küçük, yuvarlak kaselerde servis edilir ve ana yemekle birlikte tüketilir. Çatneyin rolü damağı serinletmek ve masaya daha fazla lezzet ve renk katmaktır. Çoğu aile ev yapımı çutneyleriyle gurur duyar, evleri pencere kenarlarında güneşte olgunlaşmaya bırakılmış sıra sıra kavanozlarla dekore edilmiştir. Birden fazla çutney servis etmek yaygındır, bu nedenle bir ev sahibi genellikle konuklarına servis ettiği çutneylerin sayısına ve çeşitliliğine göre yargılanır. Nane çutneyi en popüler çeşididir, geleneksel olarak samosalarla birlikte yenir ve taze nane yaprakları, soğan, sarımsak ve limon suyundan oluşur. Bir diğer favori olan Hindistan cevizi çutneyi ise rendelenmiş Hindistan cevizi, zencefil, kari yaprakları, acı biber ve sarımsaktan oluşur. Diğer çutney çeşitleri yeşil mangolar, domatesler, vişneler, kişniş, fıstık ve elmalarla yapılabilir, hepsi canlı renklere sahiptir, aynı zamanda tatlı, baharatlı ve ekşidir. Çutney adını Sanskritçe chatni kelimesinin İngilizceleştirilmiş versiyonundan almıştır, bu kelime tam anlamıyla iyi yalamak anlamına gelir ve deneyen herkes ismine yakıştığını anlar.

Çatni

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, Guam'dan gelen lezzetli ve baharatlı bir sostur ve genellikle et, pilav ve balık yemeklerinin üzerine kaşıkla sürülen bir çeşni olarak veya ayrı bir kasede servis edildiğinde sos olarak kullanılır. Soya sosu genellikle ana malzemedir ve beyaz sirke, limon suyu, acı biber ve soğanla birlikte kullanılır. Bu lezzetli çeşninin alışılmadık adı aslında Chamorro dilinde acı biber anlamına gelir.

Son'dan'

United States

Salt Lake City, Utah'tan gelen kızartma sosu, eşit miktarda ketçap ve mayonez veya bir kısım ketçap ve iki kısım mayonezin basit bir kombinasyonundan oluşur. Sos kalın, pürüzsüz bir kıvama sahiptir ve pembe rengiyle karakterize edilir. Başlangıçta, 1950'lerde, ilk olarak Salt Lake City'deki Don Carlos' Barbecue adlı restoranında servis eden bir şef olan Don Carlos Edwards tarafından icat edildi. Günümüzde, kızartma sosu genellikle patates kızartması için bir sos veya burgerler için bir çeşni olarak kullanılır ve bazı insanlar sosa sarımsak ve çeşitli baharatlar gibi ekstra malzemeler ekler.

Kızartma sosu

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, sosların hazırlanmasında veya çeşitli deniz ürünleri ve et yemeklerinin çeşnisi olarak yaygın olarak kullanılan benzersiz bir Sichuan baharat karışımıdır. Adı tam anlamıyla garip veya egzotik tat olarak tercüme edilir ve bölge dışında bulunması nadir olsa da Sichuan mutfağında son derece değerlidir. Esasen, mala baharatı ve yuxiang sosunun, eklenen şeker, susam tohumu veya yağı, pirinç sirkesi, soya sosu ve Sichuan karabiberleriyle birleşimidir ve bu da acı, tuzlu, tatlı ve ekşi tatların karmaşık bir katmanlaşmasıyla sonuçlanır. Sos genellikle tavuk yemekleri ve sotelerin hazırlanmasında, salata soslarında veya wonton ve potstick'ler için sos olarak kullanılır.

Guaywei

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

Bal dereotu sosu bal, mayonez ve kurutulmuş dereotundan oluşur ve Manitoba'ya özgü bir malzemedir. Winnipeg'deki bir restoranın sahibi yanlışlıkla sosu başka bir restorandan kopyalamaya çalışırken icat ettiğinde kazara yaratılmıştır. Sos büyük bir başarı elde etti ve Winnipeg'in temel yemeği olarak kaldı. Genellikle tavuk parmakları ve tatlı patates kızartmaları için bir sos olarak kullanılır, ancak bazı insanlar somon, kızarmış havuç ve hatta spagetti ile kullanır.

Bal dereotu

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.