What do you eat chutney with?

How to Use Chutney?

• Serve with meat, such as chicken, lamb, or pork. We love ours with roast chicken. You can also use chutney thinned with water, to glaze chicken or duck.
• Serve with cheese, like brie or cream cheese.
• Spread in sandwiches. Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich.

What are the three sauces served with Indian food?

The three main condiment types in the Indian repertoire are chutneys, raitas, and achaar, or pickles.

Can you eat chutney straight away?

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. This chutney is quick to make, can be eaten immediately and will keep for up to a month in the fridge, so it could be made a couple of weeks before Christmas.

Do you eat chutney hot or cold?

Chutney is usually served at room temperature as a condiment.

What is the proper way to eat Indian food?

Embracing the traditional way to eat all Indian cuisine means forgoing silverware. In lieu of forks and knives, tear long chunks of bread (in restaurants, that’s usually naan) with your right hand, pulling with your thumb and forefinger while holding the rest in place with your other fingers.

What do Indians eat chutney with?

Hari (Green) Chutney: A slightly grainy, spicy, Oscar-the-Grouch-green concoction typically flavored with cilantro and mint—usually eaten with chaat (Indian snacks) and other deep-fried snacks, like samosas, to add heat and freshness.

What condiments go with Indian food?

Chutneys

• Mint Chutney. This is the most common of the Indian chutneys and can be made in a number of different ways.
• Imlee Chutney. Tamarind is used in many chutneys to add a wonderful fruity zing.
• Beetroot Chutney.
• Nimbu ka achaar (lime pickle):
• Carrot and chilli pickle:
• Cucumber Raita.
• Boondi Raita.
• Avocado yoghurt.

What are the side sauces in Indian food?

Indian Chutneys and Dipping Sauces

• Schezwan Sauce.
• Farali Chutney For Sabudana Vada.
• Chipotle Sauce.
• Mint Chutney.
• Fafda Chutney Recipe.
• Peanut Chutney Recipe (Groundnut Chutney)
• Tomato Chutney Recipe.
• Momos Chutney Recipe.

How soon can I eat homemade chutney?

The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed – you need to store them for at least three months before eating.

Which vinegar is best for chutney?

Spices, too, can be switched, as can the vinegar – a cider vinegar would complement an all-apple chutney beautifully.

How do I thicken chutney?

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Can coconut chutney be heated?

The chutney does well in the refrigerator for 2-3 days, and to reheat add a little water, mix and microwave for 20-30s. I’ve also been able to freeze this in small batches, and thaw packs in warm water and reheat again. Serve at room temperature (or slightly warm) with your favorite tiffin or snack!

Can you eat chutney cold?

Unlike American jams, chutney is not intended to be spread on bread. Instead, it makes for a delightful complement to dosa, a delicious spread on lamb, or just as a tasty bit of spicy fruit topping on rice. Because it is so flexible it can be served cold or warm, depending on the dish.

How long can chutney last?

Chutneys and pickles have at least a year’s shelf life, fruit liqueurs and fruits in alcohol up to two years. Once opened store in the fridge and use within four weeks.