History of Chutney: Be it samosas or pakoras and all such things are incomplete without a special dish. Anyway, the summer season has come and during this time a special dish is eaten with great taste in Indian cuisine. Now you must be wondering what is such a special dish! Let us tell you - the name of this dish is Chutney. Yes, you read right. After eating the chutney, its taste does not leave the tongue quickly. However, different types of chutney are eaten in different cuisines. The most important thing is that you can make it as you want. Sour, sweet or spicy, but you will find many other types of chutneys in North to South Indian homes. Let us tell you the story of this chutney today.
Accidentally invented chutney
It is said that the word chutney is derived from the Sanskrit word chatni, which means to lick. But its history is sour-sweet like chutney. The story dates back to the 17th century when the Mughal emperor Shah Jahan fell ill. As a treatment, the doctor advised him to eat spicy cheese full of taste, which can be easily digested. At the behest of the doctor, things like mint, coriander, cumin, linseed, garlic and dry ginger were ground to make chutney.
India and Chutney
In Mughal times, chutney was made from things like saffron, rose petals and dry fruits. At the same time, the people of India started making chutney by grinding vegetables and fruits with spices and salt to save them from spoilage. Apart from this, chutney was eaten to enhance the taste of the food.
Different chutneys in India
Different types of chutney are eaten in India and each chutney has its taste. Apart from this, a lot of nutrition is also found in chutney. Generally in India, it is customary to eat chutney made of mint, tamarind, tomato, onion and coconut.
