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A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or Mentha dipping sauce.
In South India, chutneys are also known as pachadi (, , , , ) which generally refers to traditional South Indian sauces or chutneys served as side dishes. Roughly translated, it refers to a plant which has been pounded or crushed.
Pachadis are made of fresh vegetables and are served on the side for dishes like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the rind of a vegetable is used, such as the peel of the ridged gourd, known as beerapottu pachadi in Telugu.
In Tamil Nadu, thogayal or thuvayal (Tamil language) are preparations similar to chutney but with a pasty consistency. In Kerala it is also called chammanthi and in Telangana it is called tokku or also pacchadi. Thengai chutney, a coconut-based chutney, is the one being referred to when only 'chutney' is said.
Medicinal plants that are believed to have a beneficial effect are sometimes made into chutneys, for example pirandai thuvayal or Luffa chutney ( peerkangai thuvayal or beerakaaya tokku).
Bitter gourd can also serve as a base for a chutney which is like a relish or, as a dried powder.
Occasionally, chutneys that contrast in taste and colour can be served together—a favourite combination being a green mint and Chili pepper chutney with a contrasting sweet brown tamarind and Date palm chutney.
Chutneys may be ground with a mortar and pestle or an ammikkal (Tamil language). Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually Sesame oil or peanut oil. Electric or can be used as labour-saving alternatives to the stone grinding technique.
Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onion or ginger.Jellies, Jams & Chutneys, Western-style chutneys originated from Anglo-Indians at the time of the British Raj. They recreated Indian chutneys using English orchard fruits—sour cooking apples and rhubarb, for example. They would often contain dried fruit: , Ribes, and sultanas.
They were a way to use a glut of ripened fruit, and preserving techniques were similar to sweet fruit preserves, using approximately an equal weight of fruit and sugar, with the vinegar and sugar acting as preservatives.
South Indian chutney powders are made from roasted dried lentils to be sprinkled on idlis and dosas. Peanut chutneys can be made wet or as a dry powder.
commonly used in chutneys include fenugreek, coriander (also called cilantro), cumin, and asafoetida ( hing). Other prominent ingredients and combinations include coriander, capsicum, mentha (coriander and mint chutneys are often called हरा hara chutney, Hindi for "green"), Tamarind or imli (often called meethi chutney, as मिठाई meethi in Hindi means "sweet"), sooth (or saunth, made with dates and ginger), Coconut chutney, onion, prune, tomato, red chili, green chili, mango, lime (made from whole, unripe limes), garlic, coconut, peanut, Dahi chutney, green tomato, dhaniya pudina (cilantro and mint), peanut ( shengdana chutney in Marathi), ginger, red chili powder, tomato onion chutney, cilantro, mint coconut chutney, and apricot.
A common chutney variant in Anglo-Indian cuisine uses a tart fruit such as Cider apple, rhubarb or damson pickle made milder by an equal weight of sugar (usually Brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are Fruit preserves, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses Malt vinegar or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with Lunch meat and fowl, typically in cold pub lunches.
Major Grey's Chutney is a type of Sweetness and Piquance chutney popular in the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably had resided for a period of time in the Raj. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the UK and the US.
Diego Álvarez Chanca brought back chili peppers from the Americas to Habsburg Spain in 1493. He had sailed with Columbus. After discovering their medicinal properties, Chanca developed a chutney to administer them. In the early 17th century, officials of the East India Company on the Indian subcontinent subsisted on preserved foodstuffs such as lime pickles, chutneys and . (Marmalades proved unpopular due to their sweetness. They were also rare due to a lack of available sugar.) Beginning in the 17th century, fruit chutneys were shipped to various European countries as luxury goods. These imitations were called "mangoed" fruits or vegetables, the word 'chutney' being associated with the working class in these countries.
Major Grey's Chutney is thought to have been developed by a British officer who had travelled to the Indian subcontinent. The formula was eventually sold to Crosse and Blackwell, a major British food manufacturer, probably in the early 1800s. In the 19th century, types of chutney like Major Grey's or Bengal Club that catered to Western tastes were shipped to Europe from the Indian subcontinent. Generally, these chutneys are fruit, vinegar, and sugar cooked down to a reduction.
| Assam | Coriander, spinach, tomato chutney, curry leaf, Chili pepper, radish, carrot, cucumber, beetroot, lentil, chickpea, Bhut jolokia chutneys |
| Andhra Pradesh | Gongura, peanut, curry leaf, coconut chutney, cilantro, red chilli with mung bean, Gram flour, pigeon pea, tomato, onion, eggplant, okra, garlic, amla (Indian gooseberry), citron, cucumber, carrot, Thotakooraa, bitter gourd, bottle gourd, ash gourd, raw mango, beetroot, luffa, pumpkin, lemon, sponge gourd, ridge gourd, snake gourd, chowchow, cabbage, cauliflower, ivy gourd, Dosakaayaa, Budamakaayaa, tamarind, green and red chilli, ginger, mentha, mango |
| Gujarat | Hot lime chutney, garlic chutney, tamarind chutney, Mentha chutney, papaya chutney, besan chutney, dal chutney |
| Haryana | Onion garlic chilli chutney, kachri chutney (small wild Cucumis melo), hara choley chutney (unripe young Chickpea), pudina (mint) chutney, tomato chutney, potato chutney |
| Himachal Pradesh | Guava and eggplant chutneys |
| Karnataka | Coconut chutney, horsegram chutney, chana dal chutney, onion chutney, red chilli chutney, garlic chutney, capsicum chutney, urad dal chutney, cowpea chutney, chilli, peanut, tomato, tamarind, mango, urid dal, pudina (mint), heeray kayi (ridge gourd), badane kayi (eggplant), uchellu (niger seed), bende kaayi (okra or ladyfinger), agashi (flax seed), bitter gourd (Haagalakayi), ginger chutneys. Also chutneys are made from the peels of pumpkin, bottle gourd, ridge gourd and bitter gourd in Karavali and Malenadu regions of Karnataka state in India. |
| Kerala | Coconut chutney, mint, urad dal, mango, dry fish, shrimp, onion chutney |
| Maharashtra | Hot raw mango chutney, coconut chutney, muramba, panchamrit, mirachicha thecha: dry chutneys made with oil seeds such as with till (sesame seed), javas (flax seed), shengadana (peanut/red chili powder), karale (Niger seed), peanut/garlic ( lasun), roasted dudhi (bottle gourd) skin chutney, tamarind chutney |
| Manipur | Eromba |
| Odisha | Coconut, mango, orange, tomato, dried fish chutneys |
| Punjab | Pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney |
| Tamil Nadu | Raw Coconut chutney, fried Coconut chutney, coriander, mint, tomato, onion, ginger, garlic, peanut, sesame, curry leaf, green chilli, red chilli, radish, mango, mango leaf, Guva leaf, tamarind, green tamarind, tamarind flower, tamarind leaf, lentil chutneys, almost all vegetables and Indian herbs. |
| Telangana | Coconut chutney, peanut, lemon, g ongura, peanut, curry leaf, cilantro, red chilli with mung bean, gram, pigeon pea, tomato, onion, eggplant, okra, garlic, amla (Indian gooseberry), citron, cucumber, carrot, Thotakooraa, bitter gourd, bottle gourd, ash gourd, raw mango, beetroot, luffa, pumpkin, lemon, sponge gourd, ridge gourd, snake gourd, chowchow, cabbage, cauliflower, ivy gourd, Dosakaayaa, Budamakaayaa, tamarind, green and red chilli, ginger, mentha, mango |
| Uttar Pradesh and Bihar | Coriander seed and leaf, garlic, roasted onion, cooked tomato, mint, radish, amla (gooseberry), sweet and sour mango, green chili, boiled potato and pickled mango, red chili and jaggery chutneys |
| Uttarakhand | Bhang (cannabis) chutney |
| West Bengal | Amla, coriander, lime, apple, green mango, tomato, papaya, pineapple, date, starfruit, mint, sweet and sour mango, dried mango jelly and other dry fruits, green chilli chutneys |
Thambuli/Tambli/Tambuli is a form of sauce or chutney. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu, kaki kudi soppu, doddapatre soppu (all of them grown in all over Karnataka).
Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe.
target="_blank" rel="nofollow"> Food Safety in Production of Chutney, Pickles. Jams, Oils – UK. Canterbury.
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