Eliminate every word in that definition except the word "sauce" and its correct. Or at least add the word "usually" in there somewhere.
Salsa versus Chutney Condiments. Share More sharing options Followers 0. Prev 1 2 Next Page 1 of 2. Recommended Posts.
Posted August 5, Jon Lurie , aka "jhlurie". Link to comment Share on other sites More sharing options Fat Guy Posted September 7, Posted September 7, SobaAddict70 Posted September 7, I like both.
What can I say? I'm easy. Altho I use chatni more often than salsas, probably because salsas are so seasonal. Chatni you can serve with just about anything and at any time. Suvir Saran Posted September 7, Topic Starter. One of them was his secret to great salsa: "Use plenty of fresh cilantro. And mix several brands. Shaw www. Tomato Chutney. Season with toasted cumin powder and sugar. Serve as a dip, as a condiment to go with foie gras, or on a sandwich with cheese.
Chatni to me can be either fresh or cooked versions. Ditto with salsas. Blue Heron Posted September 7, Suvir Saran Posted September 8, Posted September 8, SobaAddict70 Posted September 8, And I bow to your extensive knowledge. I'm not worthy In today's world of fusion cooking it is becoming harder and harder to make distinctions.
The only difference I can think of is their country of origin. Kristin Wagner , aka "torakris". Go to topic listing. Similar Content. I LOVE pickled ginger. In fact, in some instances, moreso than sushi or sashimi itself. When I was first introduced to sushi, it was my least favorite part of a sushi meal. Now it's the opposite. And how do you make your own? What goes in the pickling solution? Fresh pickled ginger not premade is undyed and a pale beige in color, whereas the premade version is a slight tawny pink.
So, if I call a sauce something that is liquid smooth it wanders into the territory of gravy. I just want to know how to compliment the chef! So, what separates these because it appears that whenever I guess just looking at a dish without a description I'll say "nice sauce" and get corrected that it's a gravy, or a salsa or whatever else. So, if we were to quantify what exactly a sauce, gravy, salsa, chutney, etc. They come from different cultures, though, and carry different connotations at least in US usage.
Short answer, though: there are no absolute differences that you can count on. This is a generic term in Spanish, and in South American cuisines. It can cover everything from a thick, dark mole, an adobo, a light and piquant salsa verde, or the typical tomato, onion and pepper sauce often served with chips in the US.
Many people use the word to indicate the red, fresh or lightly cooked tomato salsa with onions, garlic, peppers and usually cilantro often served in Mexican restaurants in the US, but this is only the beginning of what salsas can be.
The generic term. Almost any flavorful liquid put on another food to enhance it. These range from elegently smooth such as hollandaise to quite chunky such as putanesca sauce. Gravy tends to be a sauce made from meat drippings, and thickened to serve with the meat or its accompaniments.
In Italian-American usage, it often covers "Sunday Gravy" or a ragu made from tomatoes and one or more or many meats that in some communities was traditionally made on Sunday; and more generally, any sauce with meat in it. I am told that in Italian in the context of pasta sauces, the actual word is forgive my spelling accompanimento, an accent for the pasta which is the star. Chutneys not only transform the taste of what we eat but also have a variety of benefits ranging from soothing the tummy to being a detox agent.
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.
Chutneys need to be left for a few days, possibly a little longer if malt vinegar has been used to allow the flavours to develop. Vegetable and fruit pickles contain larger amounts of vinegar and less sugar and so need 2- 4 weeks before they are ready. The best way is to smell and look at the chutney: if the chutney develops an off odor, flavor or appearance, or if mold appears, it should be discarded.
Buckle down, because what we have here is a question that is perhaps as contrary, as tricky, as controversial as that age-old query about whether the chicken or the egg came first: Chutney vs Salsa — What is the Difference?
Salsa is a dish that is typically a mixture of vegetables or fruits in their raw form. They can additionally contain chili peppers, herbs, onions or garlic. A chutney is a type of blended or ground sauce, although thicker in consistency, commonly found in India and can be both sweet, sour or spicy.
Chutney belongs to the family of condiments and sauces and is a major part of Indian cuisine. Typically, chutney is made from grinding or blending a combination of vegetable or fruits— although fruit-based chutney is mostly just called jam in India—with ingredients like tomatoes, onions, mint leaves, coriander leaves, ginger, garlic, coconut, beetroot, carrots, raw mangoes and red or green chilies, to name a few ingredients.
Chutneys are also called chemanthi , thuvayal and, if it is blended with curd, you can pass it off as a pachadi or raita. You will find that chutney is often served as a side and a dip, either over savory breakfast pancakes or steamed rice cakes or as a dip for just about any Indian snack. Another little tidbit about chutney is that it is almost always cooked. Now, the English -style chutney refers to a cold, vinegar-based pickle, made from vegetables and fruits, spices and sugar, usually eaten with meat, bread and cheese, as opposed to actual fully-cooked dishes.
Popular English chutneys include fig chutney, pineapple chutney, mango chutney and tamarind chutney.
0コメント