Chutneys and other accompaniments to improve the taste in SAAOL DIET
Variety of chutneys, pickles and sauces have been used to improve the taste in Indian diets. These accompaniments not only enhance the flavor of the meals but also break the monotony of the similar menu everyday. A spoonful of chutney or a piece of pickle can add spice and taste to the otherwise boring menu.
Be it summer or winter, breakfast or lunch, south Indian meal or Punjabi, these accompaniments are an all time favourite.
Different variety of chutneys can be made fresh or preserved & accompanied along with meals. Chutneys can be prepared using ingredient along with some spices or by combination of ingredients. Also by just modifying the amounts in chutney you can discover a new taste.
The commonly used ingredients in various chutneys are : coriander, mint, tomato, onion, imli, green chilli, red chilli, ginger, garlic, amla, etc. You can add curd to coriander-mint chutney & thus give it a different taste. Even spices like amchor or anardana can enhance the flavor of the chutney. Flavoring agents like lemon, vinegar can also be added to chutneys to give a variation.
A list of various chutneys than can be prepared without oil are amla chutney, coriander chutney, sweet tomato chutney, khatti-mitthi chutney etc.
There is a common misconception that pickles cannot be prepared without oil. But we have a list of pickles here which can be prepared without oil and are preserved using vinegar or / and salt. Zero oil pickles like bhindi pickle, cucumber pickle, instant mango pickle, lemon pickle, raw mango pickle, fresh fruit sauce, tomato sauce etc.