Tag: Chutney

Over 1.5 million people of Indian descent live in the Caribbean, a significant portion of whom brought culinary traditions like pholourie that have since been adapted and embraced. The question of whether this popular fried split pea fritter is a snack or a meal is a source of friendly debate and depends largely on the context in which it's served.

Packed with antioxidants and a significant amount of vitamin C, the karonda fruit is a nutritional powerhouse. If you're wondering how do you eat a karonda and tame its famously tart flavor, this guide will walk you through the options, from raw snacks to savory preserves.

Over 3 million smallholders in Ethiopia and India are involved in the production of niger seeds. However, for many, the tiny black seeds are simply known as a specialized bird food for finches. This versatile seed, also called nyjer, ramtil, or kahrale, has a rich history of human consumption and offers a surprising array of culinary, health, and gardening applications.

Tamarind, a pod-like fruit with a distinctly sweet and sour flavor, is a key ingredient in numerous global cuisines, particularly across Asia and Latin America. Its versatility adds a unique tang to everything from savory curries to refreshing beverages, surprising many who only recognize its flavor in commercial products like Worcestershire sauce.

While often featured in fiery dishes, the truth is that gongura itself is not spicy. The defining flavor of this leafy green is its bold, tangy, and sour taste, which comes from its high concentration of oxalic acid. Any heat associated with a dish containing gongura is due to the addition of chilis and other spices, not the leaf itself.

According to Statista, Guyana's food market is expected to generate a revenue of US$589.10m in 2025, a testament to its vibrant culinary scene where staples like the versatile roti hold a cherished place. This flaky, buttery flatbread is a must-have in many Guyanese households and a blank canvas for countless flavorful dishes.

Many delicious condiments, including a wide variety of chutneys from Indian cuisine, are naturally gluten-free due to their fruit, vegetable, and spice bases. For those with celiac disease or gluten sensitivity, the crucial question is, 'does chutney have gluten?', and the answer depends heavily on the specific ingredients and preparation.

Lapsi, also known as the Nepalese hog plum, is a fruit tree native to the Himalayan region and parts of Northeast India. Its distinct tangy and sour flavor makes it a cherished ingredient in many traditional dishes, offering a unique culinary experience for those who know how to eat lapsi fruit.

One medium plain dosa contains around 104-150 calories, but its overall health depends on preparation and accompaniments. We explore the complete nutritional profile to determine: Is Dosa sambar chutney healthy?

According to nutrition experts, a typical serving of two plain dosas with sambar and coconut chutney can contain anywhere from 400 to over 600 calories, a significant amount influenced by the preparation methods. This complete meal's calorie count depends heavily on the type of dosa, the amount of oil used, and the accompanying side dishes.