The story of Balthu Chutney, possibly first documented in the Mangalore Magazine, tells of Balthu, a young Christian cook near Mangalore who impressed Hyder Ali s son, Tipu, with his chutney-making skills in the late 18th century. This led to him being named the royal chutney manufacturer, a position he used to aid Mangalore Catholics during their captivity in Seringapatam. Mangalore s rich culinary heritage, influenced by diverse cultures and global trade, has been somewhat overshadowed in recent history. Despite this, its food, including specialties like dalitoy and kadubu, is widely available due to its diaspora.
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