1·The chutney should be a thick, pulpy consistency.
该酸辣酱应保持为一种稠密、柔软滑湿的浓度。
—— 《柯林斯英汉双解大词典》
2·For rhubarb chutney, Pamela Westland's Food For Keeps recommends Onions, ginger and mixed spice, as well as currants and sultanas.
关于制作大黄酸辣酱，Pamela Westland撰写的《食物贮存(Food for Keeps)》一书中推荐使用洋葱、姜、混合香料或者红醋栗和小葡萄干。
3·This salad combines chunks of cheese, fresh green leaves, pickled vegetables, bread and chutney.
农夫沙拉混合了大块的奶酪，新鲜的绿叶菜、泡菜、面包以及酸辣酱。
4·Chutney can be to be blended with any Indian dish to create a different taste.
酸辣酱可以混合在任何一种印度餐中，形成一种不同的口味。
5·Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.
用碗分别把剩余的香菜、米饭、酸奶、酸辣酱和色拉分开作为辅料。完成。