| 词条 | Garlic chutney | |||
| 释义 |
| name = Garlic chutney | image = South Indian garlic chutney.png | image_size = 230px | caption = A garlic chutney in South India prepared using red chili pepper | alternate_name = | country = Indian subcontinent | national_cuisine = India, Bangladesh, Pakistan, Nepal | region = Indian subcontinent and Tibet | creator = | type = Condiment | served = | main_ingredient = Garlic, coconut, peanuts, chili peppers | variations = Dahi chutney, Raita | calories = | other = }} Garlic chutney, also referred to as lahsun chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers.[2][3][4] Cumin and tamarind are also sometimes used as ingredients.[3][6][7][8] It is prepared in both wet and dried forms.[9] The wet variety is made with fresh grated coconut and is typically used immediately. Dry varietyThe dry variety is a commercial product purveyed in packets and jars.[10] Homemade dried garlic chutney can be stored in bottles and will last up to four weeks. When refrigerated, it can be kept for up to six months.[9] It is eaten either dry or mixed with yogurt,[3] curd, buttermilk or vegetable oil. It is sometimes prepared in a powdered form. UsesGarlic chutney is used for cooking in many Indian (especially Maharashtra,[3][14] Gujarat, Punjab, Rajasthan[15] and northern Karnataka[16]) and Pakistani homes.[4] It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar, bajra, nachni, etc.).[3] Garlic chutney is sometimes served as an accompaniment to chaats and khandvi.[14][20][21] See also{{portal|Food}}
References1. ^1 {{cite book | title=The Gazetteer of Bombay Presidency | publisher=Printed at the Government Photozinco Press | series=The Gazetteer of Bombay Presidency | issue=v. 25, pt. 3 | url=https://books.google.com/books?id=AWQwAQAAIAAJ | access-date=October 26, 2017 | page=237}} [1][2][3][4][5][6][7][8][9][10][11][12][13]2. ^1 2 {{cite book | last=Dalal | first=T. | title=Chaat Cookbook | publisher=Sanjay & Company | year=2000 | isbn=978-81-86469-62-0 | url=https://books.google.com/books?id=GbGBPsahi28C&pg=PA106 | access-date=October 26, 2017 | page=106}} 3. ^1 2 {{cite web | last=Gopal | first=Sena Desai | title=Recipe for Coconut-garlic Chutney | website=The Boston Globe| date=June 19, 2017 | url=https://www.bostonglobe.com/lifestyle/food-dining/2017/06/19/recipe-for-coconut-garlic-chutney/oicV9hzpMfJlHMMEnkXLdM/story.html | access-date=October 26, 2017}} 4. ^1 {{cite book | last=Kapoor | first=S. | title=Pickles ,Chutneys 'N' More | publisher=Popular Prakashan Pvt. Limited | isbn=978-81-7991-555-4 | url=https://books.google.com/books?id=4Jah91vqhkAC&pg=PA60 | access-date=October 26, 2017 | page=60}} 5. ^1 {{cite book | last=Singh | first=V. | title=Cinnamon Kitchen: The Cookbook | publisher=Bloomsbury Publishing | year=2017 | isbn=978-1-4729-3493-2 | url=https://books.google.com/books?id=3_-kDgAAQBAJ&pg=PA236 | access-date=October 26, 2017 | page=236}} 6. ^1 2 3 4 5 {{cite web | last=Koranne-Khandekar | first=Saee | title=A case for chutney | website=Live Mint | date=June 23, 2017 | url=http://www.livemint.com/Leisure/DZ5frc2tZ5sOTJMgKDXwCI/A-case-for-chutney.html | access-date=October 26, 2017}} 7. ^1 {{cite book | last=Parthasarathy | first=V.A. | last2=Chempakam | first2=B. | last3=Zachariah | first3=T.J. | title=Chemistry of Spices | publisher=CABI | year=2008 | isbn=978-1-84593-420-0 | url=https://books.google.com/books?id=5WY08iuJyawC&pg=PA372 | access-date=October 26, 2017 | page=372}} 8. ^1 {{cite book | title=DK Eyewitness Travel Guide India | publisher=DK Publishing | series=Eyewitness Travel Guides | year=2017 | isbn=978-1-4654-7253-3 | url=https://books.google.com/books?id=MEoyDwAAQBAJ&pg=PA352 | access-date=October 26, 2017 | page=352}} 9. ^1 {{cite book | last=Vohra | first=A.R. | title=New Modern Cookery Book | publisher=V&S Publishers | year=2012 | isbn=978-93-5057-278-8 | url=https://books.google.com/books?id=BJE3DwAAQBAJ&pg=PA150 | access-date=October 26, 2017 | page=150}} 10. ^1 {{cite book | last=Laveesh | first=B. | title=Indian States at a Glance 2008-09: Performance, Facts and Figures - Gujarat | publisher=Pearson Education | year=2009 | isbn=978-81-317-2342-5 | url=https://books.google.com/books?id=H0xbfFkdk_UC&pg=PT36 | access-date=October 26, 2017 | page=36}} 11. ^1 2 {{cite book | last=Thaker | first=A. | last2=Barton | first2=A. | title=Multicultural Handbook of Food, Nutrition and Dietetics | publisher=Wiley | year=2012 | isbn=978-1-4051-7358-2 | url=https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA44 | access-date=October 26, 2017 | page=44}} 12. ^1 {{cite book | last=Bladholm | first=L. | title=The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh | publisher=St. Martin's Press | year=2016 | isbn=978-1-250-12079-3 | url=https://books.google.com/books?id=Yg6zCwAAQBAJ&pg=PA21 | access-date=October 26, 2017 | page=21}} 13. ^1 {{cite book | last=Iyer | first=R. | last2=Thampan | first2=P.K. | title=Coconut Recipes Around the World | publisher=Central Plantation Crops Research Institute | year=1991 | isbn=978-81-7296-028-5 | url=https://books.google.com/books?id=g4grAAAAYAAJ | access-date=October 26, 2017 | page=159}} }} External links{{commons|Special:Search/Garlic chutney|Garlic chutney}}
4 : Indian condiments|Pakistani condiments|Garlic dishes|Chutney |
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