Translation of chutney in Spanish:


chutney, n.

Pronunciation /ˈtʃətni/ /ˈtʃʌtni/


  • 1

    (conserva agridulce que se come con carnes, queso etc) chutney masculine
    • Mostarda di Cremona, a candied fruit chutney in mustard syrup, is available in most Italian delis.
    • The screen shows orderly, well-stocked aisles of rice and spices, chutney and dates.
    • It is to be noted, however, that Indians make non-sweet chutneys from the fresh fruit; these are quite different from the more jam-like product which they export.
    • He liked cayenne pepper, chutney, pickles, mustard and other condiments.
    • Some poppadoms arrived with cucumber yoghurt, chutney and a dry spicy vegetable dip while we checked out what was on offer.
    • I make this snack from time to time, sometimes omitting the onion, and occasionally adding chutney instead of mustard.
    • Put a bright summer cloth on the table with a vase of flowers and serve your feast with barbecue relish, chutney and tomato sauce.
    • The tamarind chutney did smell like it had been there for a while, but maybe that's what gave it the extra flavor.
    • The parfait had a nice crumbly-soft texture, great for spreading, and the fruit chutney was sharp and sweet and quite addictive.
    • Fruit chutney is wonderful with blackened fish - it adds a sweet taste to a spicy dish.
    • Or how about Wensleydale, spinach and autumn fruit chutney in a rosemary and raisin roll?
    • They're the equivalent of a fresh Indian chutney, served as a complement to the main dish.
    • Samosa is usually served with green chutney, but a samosa dipped into tomato sauce is equally tasty.
    • Indian groceries also carry many prepared ingredients, such as paneer cheese and the chutneys, curries and vegetable condiments called pickles that can be used to spice up grilled chicken or fish.
    • Every last person who has accompanied me here has remarked upon this chutney's sterling qualities.
    • Instead of butter, spread the toast under the cheese mixture with a thick layer of chutney.
    • You could fry up and then pound a mix of mustard and cumin seeds, curry leaves, fresh ginger and chilli to make the spice base of fresh chutneys.
    • How we then found room for the lavish selection of cheeses, pear chutney and home-made warm oatcakes is still a mystery.
    • We are presented with two tiny cups of sticky, syrupy, vinegar-y chutney.
    • I started with home-made game terrine and lemon chutney, while Vicky chose the smoked salmon with lemon, capers and red onion.