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Crossword clues for chutney

Longman Dictionary of Contemporary English
▪ Arabian Night - mix together chilli con carne, mango chutney, sultanas and chopped walnuts. 2.
▪ Mix well and add the mango chutney, tomato purée and stock.
▪ Arabian Night - mix together chilli con carne, mango chutney, sultanas and chopped walnuts. 2.
▪ Briefly heat a quarter of mayonnaise with spice, then add remaining mayonnaise, chutney and juice.
▪ Mix well and add the mango chutney, tomato purée and stock.
▪ Pour the chutney into small sterilised jars, seal, label and give away as presents.
▪ Serve with fresh cucumber chutney and garnish with a dollop of yogurt seasoned with red onion and mint.
▪ Stir in the curry powder, almonds, sultanas, parsley, lemon juice, chutney and seasoning. 4.
▪ To serve, slice thinly and serve with cornichons and chutney.
▪ Unwrap the foil parcels and serve the bananas with a little chutney if you wish and a mixed salad.
The Collaborative International Dictionary

Chutney \Chut"ney\, Chutnee \Chut"nee\, n. [Hind. chatn[=i].] 1. A warm or spicy condiment or pickle made in India, compounded of various vegetable substances, such as chopped fruits or green tomatoes, etc., often cooked with sweets and acids such as sugar and vinegar, with ginger and spices.

Syn: Indian relish.

Douglas Harper's Etymology Dictionary

1813, from Hindi chatni.


n. 1 A sweet or savory but usually spicy condiment, originally from eastern India, made from a variety of fruits and/or vegetables, often containing significant amounts of fresh green or dried red chili peppers. 2 (context music English) A style of music from the West Indies.


n. chopped fruits or green tomatoes cooked in vinegar and sugar with ginger and spices [syn: Indian relish]


Dakshin chutneys


Mango chutney

Simple tomato chutney

Pesarattu and ginger chutney

Chutney ( Devanagari- "चटनी" also transliterated chatney or chatni, ) is a sauce in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip.

An offshoot that took root in Anglo-Indian cuisine is usually a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara or brown sugar to replace jaggery in some Indian sweet chutneys) Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that fall fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is usually eaten with a Cheddar-type cheese or with cold meats and fowl, typically in cold pub lunches.

Nowadays, some of the making of pickles and chutneys that at one time in India was done entirely in people's homes has partly passed over into commercial production. The disadvantage of commercial chutneys and those produced in western style with vinegar and large amounts of sugar is that the main aim of sugar and vinegar as preservatives is to make the product safe for long-term consumption. Regular consumption of these products (as distinct from the original Indian array of fresh relishes) can add to total sugar consumption being increased to unhealthy levels.

In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more usually, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator.

In south India, Thogayal or Thuvayal ( Tamil) are preparations similar to chutney but with a pasty consistency.

Medicinal plants that are believed to have a beneficial effect are sometimes made into chutneys, for example Pirandai Thuvayal or ridged gourd chutney (Peerkangai Thuvayal). Ridged gourd can be bought in Chinese and Indian shops in large towns in the west. and, when dried, becomes a bath sponge known as a luffa or loofah.

Bitter gourd can also serve as a base for a chutney which is like a relish or, alternatively as a dried powder.

Occasionally, chutneys that contrast in taste and colour can be served together — a favourite combination being a green mint and chile chutney with a contrasting sweet brown tamarind and date chutney.

Chutneys may be ground with a mortar and pestle or an ammikkal ( Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly (sesame) or peanut oil. Electric blenders or food processors can be used as labor-saving alternatives to stone grinding.

American and European-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onion or ginger. Western-style chutneys originated from Anglo-Indians at the time of the British Raj recreated Indian chutneys using English orchard fruits — sour cooking apples and rhubarb, for example. They would often contain dried fruit: raisins, currants and sultanas.

They were a way to use a glut of fall fruit and preserving techniques were similar to sweet fruit preserves using approximately an equal weight of fruit and sugar, the vinegar and sugar acting as preservatives.

South Indian chutney powders are made from roasted dried lentils to be sprinkled on idlis and dosas. Peanut chutneys can be made wet or as a dry powder.

Spices commonly used in chutneys include fenugreek, coriander, cumin and asafoetida (hing). Other prominent ingredients and combinations include cilantro, capsicum, mint (coriander and mint chutneys are often called हरा hara chutney, Hindi for "green"), Tamarind or Imli (often called meethi chutney, as मिठाई meethi in Hindi means "sweet"), sooth (or saunth, made with dates and ginger), coconut, onion, prune, tomato, red chili, green chili, mango lime (made from whole, unripe limes), garlic, coconut, peanut, dahi, green tomato, dhaniya pudina (cilantro and mint), peanut (shengdana chutney in Marathi), ginger, yogurt, red chili powder, tomato onion chutney, cilantro mint coconut chutney and apricot.

Major Grey's Chutney is a type of sweet and spicy chutney popular in the United Kingdom and the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the UK and the US.

Usage examples of "chutney".

All through lunch, I praise the biryani she has made specially for me, the mango chutney, the finger bowls at each place, just like ours.

I on the other hand had ostentatiously ordered in Swahili: mogo, otherwise known as cassava, served with a tamarind chutney, brinjal curry, karahi karela, tarka dhal and rotis to show my cosmopolitanism.

Indian chutney, cottage cheese, gooseberry jam, gingerbread, a cheese slipover consisting of a deep-dish apple pie with a Welsh rabbit melted over it, lobster stuffed and baked, broccoli Parmesan, crisp endive with Roquefort dressing, baked Alaska, coffee with grated orange peel and a clove, a Bacardi swizzle and a bottle of Fiora del Alpina, with a cashew nut to nibble and any other expensive or out of season comestibles obtainable or not.

Three huge vindaloos appeared quickly with chapattis and poppadams and a dish of chutney.

Our mango chutney etherealises our occasional salted goat-mutton--and we know that the chutney is what it professes to be.

Americans rarely take more than a spoonful of chutney, raisins, or peanuts from that classic dozen side dishes known as a twelve-boy.

I thought of an old retired colonel of Putney, who lived on dill pickles and chutney, till one day he tried chilis boiled with carbide, tiddy dum tiddy dum didy utney.

Drew to fetch the particular brand of chutney her mother wanted that she glanced out of the window.

Drew, coming back with the chutney, gave her the chance to turn away from him and finish giving her order.

I asked, settling on cheese and chutney in brown bread for myself, but not caring much what I ate.

There were jars of mincemeat, lemon curd, chutneys, pickled onions, red cabbage, beets, and walnuts, and piccalilli, a mustard pickle which was a favorite of mine and which originally hailed from Yorkshire.

And my chutneys and kasaundies are, after all, connected to my nocturnal scribblings‑by day amongst the pickle‑vats, by night within these sheets, I spend my time at the great work of preserving.

But after she returned to Marine Drive, laden with samosas and cakes and chutneys, her anxiety began to mount once again… but за I had resolved (having troubles enough of my Own) to keep out of all heads except the Children's, I did not understand why.

Well, she could make jams and jellies, chutneys and spreads to her heart's content.

They would have salads ready to make on the premises, a selection of Tom's breads ready to warm up in the oven, Cathy's home-made chutneys and pickles served in the big white pots with their Scarlet Feather logo.