In the Indian Kitchen, a chutney - C-W communication English E - or chatni is a sauce, often bitter-sweet, been used in accompaniment as Mets. It is originating in the east of the India.

All the authentic chutneys contain a considerable quantity of Piment S fresh greens. Among the other ingredients, one finds a large variety of Fruit S and/or Légume S, condimentés and spiced. Some chutneys prepare cold, the majority are containing fruits and require a cooking. Most current are:

• chutney with the Coconut
• chutney with the Tomato
• the chutney Coriandre - Mint
• chutney with the tamarin
• chutney with the mango, using not peeled green fruits
• chutney with the lemon-yellow green, made whole, not peeled fruits

In the moderated areas, the chutneys can be made starting from the local ingredients like the Pomme or the fishing. To scent the chutneys, one usually adds Sucre, salt, garlic, Gingembre, Fenugrec, Coriandre, Cumin and Asafoetida.

In India, the chutney is prepared to be consumed fresh. The forms consumed elsewhere often contain Huile, Vinaigre or juice of Citron, to improve its conservation.

External bonds

• a receipt of the chutney of coconut in photograph
• a receipt of the chutney to apples in photograph
• a receipt of the chutney to the mango