How to pronounce “chutney” in English

Chutney and pickles and uh save them for

Because in the chutney, there's sugar, there's aromatics, and there's acid.

which is basically a chutney.

It's actually a tomato chutney because of the spices, the acids, and the sugar in the tomatoes.

It's basically a sweet and sour chutney if you think about it, is what ketchup is.

Because you've made the chutney, you've slapped the lid on it, you processed it.

And then I've got some chutney, which is a spiced kind of chopped peach with raisins in it.

But there's actually no fat in chutneys.

So in India we have this concept of the chutney.

And then I know a lot of people describe chutney with just being water-based.

--next to that chicken is like nature's automatic chutney.

Ooh, a chutney. Chutneys are sort of like a jam, only it's a sweet and savory preserve.

Just to note, if you ever make chutneys, and you open the jar, and you find that it's really overpoweringly vinegary, I find that chutney has a lot in common

And we have a whole page devoted to fruit as a savory side because chutneys, as you know, are sweet and acid.

If you think about ketchup, it's really a chutney.

We make a lot of chutneys that work with fresh fruit.

So your jams, and your pickles, and your chutneys, and your jellies, and your tomato products, although I'm going to put a mental

Pakistanis, and Afghans who live there, home of the best chutney kabab outside of Kabul.

Christina: No, you know I would do something you know you could do something like a tropical dish like a seafood with some papayas or a chutney or something like that.

And then there's pesto, when sometimes Indian authors want to kind of give that comparison they call a lot of Indian chutneys are like pesto.

I mean, you could go for a dosa and you'll have a nice crispy pancake, you'll have a spicy, you know, some are like a coconut chutney.