Sauce
In cooking, a sauce is a liquid or sometimes solid based selection of various ingredients served on or used in the preparation of food. Sauces are not consumed by themselves; they add flavour, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but with dishes such as pasta can actually contain more solid elements than liquid.
Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving. The Spanish word for sauce is salsa.
Sauces for salads are called salad dressing.
Sauces are an essential element in cuisines all over the world.
Chutney
A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia.
In its homeland, India a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa of latino cooking, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food.
The word equivalent of "to make chutney" is also commonly used to signify "to crush". This is because the process of making chutney often involves the crushing together of the ingredients. In fact, the use of a stone chutney maker is often regarded as vital to create the ideal chutney.
Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.
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