Chutney meaning in Urdu
Chutney Synonym
Chutney Definitions
1) Chutney, Indian Relish : چٹنی : (noun) a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices.
Useful Words
Apricot Sauce : خوبانی کی چٹنی , Pickle : اچار , Milk Punch : شراب دودھ , Chili Sauce : چلی چٹنی , Hot Toddy : شربت , Liquor : رس , Peeler : چھلکہ اتارنے والا آلہ , Cross Bun : میٹھا رول , Peeler : چھلکہ اتارنے والا , Macedoine : سلاد , Greengrocer : سبزی , Croquette : کوفتے , Samosa : سموسہ , Biriani : بریانی , Fructose : مٹھاس , Curry : شوربا , Common Purslane : خرفہ سبزی , Fried Egg : تلے ہوئے انڈے , Degust : ذائقہ چکھنا , Molasses : گڑ , Glycolic Acid : گلائیکولی تیزاب جو بے رنگ قلمی ہوتا ہے , Saccharify : شکر میں تبدیل کرنا , Marshmallow : ایک قسم کی مٹھائی , Flavor : چٹخارہ , Duck Sauce : چینی چٹنی , Citric Acid : کھٹاس , Caramel Bun : شہد والا بن , Condiment : لوازمات , Sauce : چٹنی , Gingery : ادرک کے مزے والا , Aristolochiaceae : برتوارٹ پودے کا گروہ یا خاندان بشمول جنگلی ادرک کے
Useful Words Definitions
Apricot Sauce: for Chinese dishes: apricot preserves and chutney.
Pickle: vegetables (especially cucumbers) preserved in brine or vinegar.
Milk Punch: a punch made of spirits and milk and sugar and spices.
Chili Sauce: tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings.
Hot Toddy: a mixed drink made of liquor and water with sugar and spices and served hot.
Liquor: the liquid in which vegetables or meat have be cooked.
Peeler: a device for peeling vegetables or fruits.
Cross Bun: moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze.
Peeler: a worker who peels the skins from fruits and vegetables.
Macedoine: mixed diced fruits or vegetables; hot or cold.
Greengrocer: a grocer who sells fresh fruits and vegetables.
Croquette: minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried.
Samosa: small turnover of Indian origin filled with vegetables or meat and fried and served hot.
Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.
Fructose: a simple sugar found in honey and in many ripe fruits.
Curry: (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice.
Common Purslane: weedy trailing mat-forming herb with bright yellow flowers cultivated for its edible mildly acid leaves eaten raw or cooked especially in Indian and Greek and Middle Eastern cuisine; cosmopolitan.
Fried Egg: eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides.
Degust: taste with relish.
Molasses: thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining.
Glycolic Acid: a translucent crystalline compound found in sugar cane and sugar beets and unripe grapes.
Saccharify: convert into a simple soluble fermentable sugar by hydrolyzing a sugar derivative or complex carbohydrate.
Marshmallow: spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar.
Flavor: the taste experience when a savoury condiment is taken into the mouth.
Duck Sauce: a thick sweet and pungent Chinese condiment.
Citric Acid: a weak water-soluble acid found in many fruits (especially citrus fruits); used as a flavoring agent.
Caramel Bun: rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom.
Condiment: a preparation (a sauce or relish or spice) to enhance flavor or enjoyment.
Sauce: flavorful relish or dressing or topping served as an accompaniment to food.
Gingery: having a taste like that of ginger.
Aristolochiaceae: family of birthworts (including wild ginger).