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All Chatneys should be quite thick, almost of the consistence of mashed turnips or stewed tomatoes, or stiff bread sauce. They are served with curries; and also with steaks, cutlets, cold meat, and fish.
– Eliza Acton
A delicious Onion Chutney with undertones of ginger that makes a great spread or side with any meal.
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Rooted in Rasam 
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