Afghan chutney (chatney)
Afghan coriander chatni is a sharp, hot herb sauce with garlic and vinegar. A 2008 Afghanistan manual records green or red pepper and optional walnut; heat and household versions vary.
Recipes
1504 records with their sources, across 11 categories.
All condiments9
Fermented, enzyme-ripened and mixed seasonings5
Garum and fish sauces3
Legume, seed and plant-protein ferments1
Fermented, enzyme-ripened and mixed seasonings5Garum and fish sauces3Legume, seed and plant-protein ferments1Filtered to
Recipes
Worcestershire sauce
A thin, dark, sharply savoury table sauce associated with Worcester, England. This recipe preserves one historical formula printed in 1932 and distinguishes it from modern proprietary Worcestershire sauces.
Elevated risk
Shatta
Shatta is a Palestinian chilli paste with many household forms. Abeer Najjar’s family-inspired version oven-dries salted fresh chillies, then mixes them with vinegar and olive oil for a source-described room-temperature ferment.
Taioro as documented in a CAPL manual
Taioro is a Polynesian condiment of grated coconut fermented with freshwater prawn heads in seawater, then rested in a cool place for a day before it is used.
Monkey gland sauce
A sweet and tangy South African condiment of fruit chutney and tomato sauce, served with grilled meat and steak. It contains no monkey gland.