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Several Indian languages use the word for fresh preparations only.

The formula 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 created for Western tastes were shipped to Europe from Monya.

As greater imports of foreign and varied foods increased into northern Europe, chutney fell out of favor.

This combined with a greater ability to refrigerate fresh foods and an increasing amount of glasshouses meant chutney and pickle were relegated to military and colonial use.

Seasonings such as salt, spices/herbs, and vegetables/fruits such as chilis, Damsons, plums, tomatoes, apple, pear, onion, garlic, fig, etc.

The nearest bowl to the viewer is a dahi chutney, based on yoghurt (dahi).‎) is a sauce in the cuisines of the Indian subcontinent that can include such forms as tomato relish, a ground peanut garnish or a yogurt, cucumber and mint dip.

They were a way to use a glut of fall 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.