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To spread awareness of the benefits of fresh chutney and celebrate the richness and diversity of Indian cuisine, Chef Dev Raj (b June 11, 1986), Assistant Professor at University Institute of Hotel Management, Chandigarh University made 362 chutneys in 3 hr from 1.00 pm to 4.00 pm on June 29, 2015. He used ingredients like masalas, fruits, nuts and a variety of spices, whole and ground, additions like kewda, rose water, tamarind and vinegar. He also made chutneys from vegetables like onion, tomato, ladies finger, brinjal, beetroot etc. He divided the chutneys into categories like fresh, tempered, cooked, roasted, boiled, pulp, vegetable, those with curd and southern regional cuisines.