34-617: A chutney ( pronounced [ˈʧəʈɳiː] ) is a spread typically associated with cuisines of the Indian subcontinent . Chutneys are made in a wide variety of forms, such as a tomato relish , a ground peanut garnish , yogurt , or curd , cucumber , spicy coconut, spicy onion, or mint dipping sauce . The word chutney derives from Hindi चटनी chaṭnī , deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use
68-694: A pickle , simple spiced chutneys can be dated to 500 BC. Originating in India, As greater imports of foreign and varied foods increased into northern Europe, chutney fell out of favour in Britain. This combined with a greater ability to refrigerate fresh foods and an increasing number of glasshouses meant the British consumption of chutney and pickle was relegated to army usage and individuals residing in colonial India. Chutney resurged in popularity in England around
102-413: A base for a chutney which is like a relish or, as a dried powder. Occasionally, chutneys that contrast in taste and colour can be served together—a favourite combination being a green mint and chili 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;
136-469: 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. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl , typically in cold pub lunches. Major Grey's Chutney is a type of sweet and spicy chutney popular in the United States . The recipe
170-1062: A dry powder. Spices commonly used in chutneys include fenugreek , coriander (also called cilantro), cumin , and asafoetida ( hing ). Other prominent ingredients and combinations include coriander , 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 (yogurt) , green tomato, dhaniya pudina (cilantro and mint), peanut ( shengdana chutney in Marathi), ginger , red chili powder , tomato onion chutney, cilantro , mint coconut chutney, and apricot. A common chutney variant in Anglo-Indian cuisine uses
204-760: A few. Fermentation of idli batter results in both leavening caused by the generation of carbon dioxide as well as an increase in acidity. This fermentation is performed by lactic acid bacteria, especially the heterofermentative strain Leuconostoc mesenteroides and the homofermentative strain Enterococcus faecalis (formerly classified as Streptococcus faecalis ). Heterofermentative lactic acid bacteria such as L. mesenteroides generate both lactic acid as well as carbon dioxide whereas homofermentative lactic acid bacteria only generate lactic acid. Both L. mesenteroides and E. faecalis are predominantly delivered to
238-515: A filling of potato, beans, carrot and masala. Leftover idlis can be cut-up or crushed and sautéed for a dish called idli upma . A microwave or an automatic electric steamer that is non-stick is considered to be a convenient alternative to conventional stovetop steamers. Batter preparation using a manual rocking rock grinder can be replaced by electric grinders or blenders. Many restaurants have also come up with fusion recipes of idlis such as idly manchurian, idly fry, chilly idly, stuffed idly, to name
272-415: A lack of available sugar.) Beginning in the 17th century, fruit chutneys were shipped to various European countries as luxury goods . These imitations were called "mangoed" fruits or vegetables, the word 'chutney' being associated with the working class in these countries. Major Grey's Chutney is thought to have been developed by a British officer who had travelled to the Indian subcontinent. The formula
306-520: A pasty consistency. In Kerala it is also called chammanthi and in Telangana it is called tokku or also pacchadi . Thengai chutney, a coconut-based chutney, is the one being referred to when only 'chutney' is said. 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 or beerakaaya tokku ). Bitter gourd can also serve as
340-474: A plant which has been pounded or crushed. Pachadis are made of fresh vegetables and are served on the side for dishes like idli , dosa , and pesarattu. Many kinds of vegetables are included. Sometimes the rind of a vegetable is used, such as the peel of the ridged gourd, known as beerapottu pachadi in Telugu. In Tamil Nadu , thogayal or thuvayal ( Tamil ) are preparations similar to chutney but with
374-442: A tart fruit such as sharp apples , rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado 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 autumn fruit can be preserved for use throughout the year (as are jams , jellies and pickles ) or to be sold as
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#1732791477650408-415: Is Maccapuranam , dated to the 17th century. In 2015, Chennai -based Idli caterer Eniyavan started celebrating March 30 as "World Idli Day". To make Idli, four parts uncooked rice (idli rice or parboiled rice ) to one part whole white lentil (black gram, Vigna mungo ) are soaked separately for at least four hours – overnight if more convenient. Optionally spices such as fenugreek seeds can be added at
442-581: Is a form of sauce or chutney. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu , kaki kudi soppu , doddapatre soppu (all of them grown in all over Karnataka). Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for
476-519: Is a type of savoury rice cake, originating from South India , popular as a breakfast food in Southern India and in Sri Lanka . The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Idli has several variations, including rava idli , which
510-603: Is also often served with kaara chutney (onion-based) or spicy fish curries . The dry spice mixture podi is convenient while travelling. There are several regional variations of idlis made in South India and Sri Lanka. With the emigration of south Indians and Sri Lankans throughout the region and world, many variations on idli have been created in addition to the almost countless local variations. Hard-to-get ingredients and differing cooking customs have required changes in both ingredients and methods. Parboiled rice can reduce
544-657: Is commonly eaten with rice and lentil curry. In Kerala , pachadi is prepared in curd similar to Tamil Nadu. Along with sour Pachadi, there exists a sweet variant in Kerala, made with pineapple, grapes or pumpkin. Many varieties made of the same key recipe exist in different parts of Kerala. It is served at restaurants along with vegetable thali rice. It is also included with Sadhya , especially with Kerala Sadhya popular during Onam and Vishu festivals. In Trinidad and Tobago , chutneys are mostly made from green mangoes, coconut or tamarind. An eponymous music genre developed in
578-415: Is made from semolina . Regional variants include sanna of Konkan . A precursor of the modern idli is mentioned in several ancient Indian works. Vaddaradhane , a 920 CE Kannada language work by Shivakotiacharya , mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara ( c. 1025 CE), describes
612-621: The 1780s as an appetizer. Diego Álvarez Chanca brought back chili peppers from the Americas to Spain in 1493. He had sailed with Columbus . After discovering their medicinal properties, Chanca developed a chutney to administer them. In the early 17th century, officials of the East India Company on the Indian subcontinent subsisted on preserved foodstuffs such as lime pickles, chutneys and marmalades . (Marmalades proved unpopular due to their sweetness. They were also rare due to
646-543: The Idli in 1235 CE is described as being "light, like coins of high value", which is not suggestive of a rice base. The food prepared using this recipe is now called uddina idli in Karnataka. The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just black gram), the long fermentation of the mix, and the steaming for fluffiness. The references to
680-555: The Indian state of Karnataka. Thambuli is a curd based dish and is usually consumed with hot rice along with hot sambar . Thambuli is derived from the Kannada word thampu ( ತಂಪು+ಹುಳಿ ----> ತಂಬುಳಿ ), meaning cool/cold. It is made mostly from greens and carrots, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw (as they are) without any cooking. Thambuli/Tambli/Tambuli
714-837: The country. Spread (food) A spread is a food that is spread, generally with a knife, onto foods such as bread or crackers . Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise , prepared mustard , and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing , tartar sauce , and Russian dressing . Spreads are different from dips , such as salsa , which are generally not applied to spread onto food but have food dipped into them instead. Common spreads include dairy spreads (such as cheeses, creams , and butters, although
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#1732791477650748-471: The idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). A more traditional method is to use leaves instead of moulds. Since plain idlis are mild in taste, a condiment is considered essential. Idlis are often served with chutneys (coconut-based), sambar and Medu vada . However, this varies greatly by region and personal taste, it
782-614: The modern recipe appear in the Indian works only after 1250 CE. Food historian K. T. Achaya speculates that the modern idli recipe might have originated in present-day Indonesia , which has a long tradition of fermented food. According to him, the cooks employed by the Hindu kings of the Indianised kingdoms might have invented the steamed idli there, and brought the recipe back to India during 800–1200 CE. Achaya mentioned an Indonesian dish called "kedli", which according to him,
816-403: The preparation of this food by soaking black gram in buttermilk , ground to a fine paste, and mixed with the clear water of curd and spices. The Western Chalukya king and scholar Someshwara III , reigning in the area now called Karnataka , included an idli recipe in his encyclopedia, Manasollasa (1130 CE). This Sanskrit -language work describes the food as iḍḍarikā . In Karnataka,
850-570: The same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe. In Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as cucumber or ash gourd , with coconut , green or red chillis and fried in oil with mustard seeds , ginger and curry leaves. Pachadi
884-545: The soaking time considerably. Store-bought ground rice or cream of rice may also be used. Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli). Dahi (yogurt) may be added to provide the sour flavour for unfermented batters. Pre-packaged mixes allow for almost instant idlis. In addition to or instead of fenugreek, other spices may be used such as mustard seeds, chili peppers, cumin, coriander, ginger, etc. Sugar may be added to make them sweet instead of savoury. Idli may also be stuffed with
918-459: The term "butter" is broadly applied to many spreads), margarines , honey , nut-based spreads (peanut/cashew/hazelnut butter, Nutella ), plant -derived spreads (such as jams , jellies , and hummus ), yeast spreads (such as Vegemite and Marmite ), roe spreads (such as caviar and mentaiko paste), and meat -based spreads (such as pâté ). Idli Idli or idly ( / ˈ ɪ d l iː / ; plural: idlis ) or iddali or iddena
952-469: The time of soaking, for additional flavour. Once soaked, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation, some of the batter may be kept as a starter culture for the next batch. The finished idli batter is put into greased moulds of an idli tray or "tree" for steaming. The perforated molds allow
986-637: The time of the British Raj . They 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 ripened 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
1020-466: 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 labour-saving alternatives to the stone grinding technique. Western-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
1054-554: The word for fresh preparations only. 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 commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as Pachadi ( Telugu : పచ్చడి , Kannada : ಪಚಡಿ , Tamil : பச்சடி , Malayalam : പച്ചടി ) which generally refers to traditional South Indian sauces or chutneys served as side dishes. Roughly translated, it refers to
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1088-403: Was eventually sold to Crosse and Blackwell , a major British food manufacturer, probably in the early 1800s. In the 19th century, types of chutney like Major Grey's or Bengal Club that catered to Western tastes were shipped to Europe from the Indian subcontinent. Generally, these chutneys are fruit, vinegar, and sugar cooked down to a reduction . Thambuli is a type of sauce or chutney eaten in
1122-552: Was like an idli. However, Janaki Lenin was unable to find any recipe for an Indonesian dish by this name. According to food historian Colleen Taylor Sen the fermentation process of idli batter is a natural process that was discovered independently in India, since nearly all cultures use fermentation in some form. The Gujarati work Varṇaka Samuccaya (1520 CE) mentions idli as idari , and also mentions its local adaptation, idada (a non-fermented version of dhokla ). The earliest extant Tamil work to mention idli (as itali )
1156-557: Was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal ) who presumably had resided for a period of time in the Raj . 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. Similar in preparation and usage to
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