List of chutneys
This is a list of notable chutney varieties. Chutney is a sauce and condiment in Indian cuisine, the cuisines of the Indian subcontinent and South Asian cuisine. It is made from a highly variable mixture of spices, vegetables, or fruit.[1] Chutney originated in India, and is similar in preparation and usage to a pickle.[1][2] In contemporary times, chutneys and pickles are a mass-produced food product.
Ingredients being used in the preparation of a plum chutney
Fresh coconut chutney
Chutneys
- Branston Pickle – a jarred, mass-produced pickled chutney first made in England in 1922 by Crosse & Blackwell.[3][4][5] It is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce.[6]
- Coconut chutney – a South Indian chutney side dish and condiment,[7] it is common in South Indian states. it is made with coconut pulp ground with other ingredients such as tamarind, green chili peppers and coriander.[7]
- Chammanthi podi – a dry condiment and coconut chutney[8] from the Indian state of Kerala
- Mango Ginger chutney – a Bengali chutney prepared using mango ginger (or Amada) and tamarind (or tetul) paste. Usually served as a condiment with Samosa (or Singara) and other fritters.[9]
- Pineapple chutney – common in Bengali cuisine as "Anaras er chutney". This chutney is prepared by boiling thin slices of pineapple (or Anaras) in suger or jaggery syrup. Pomegranate seeds can also be added with sliced pineapples.[10]
- Coriander chutney – common in Indian cuisine[11][12][13][14]
- Gooseberry chutney – Gooseberry (or Amla) Chutney or "Amlakir Chutney" is common in Bengali cuisine. It is prepared by boiling raw sliced gooseberries in spicy jaggery or suger syrup.[15]
- Eromba – common in Manipuri cuisine
- Papaya chutney - a chutney common in Bengali cuisine. This chutney which is also called "Plastic chutney" is prepared with boiling fresh sliced green papaya in water with suger and lemon juice. Dried fruits like raisin and cashew are also added later.[16]
- Dahi chutney – strained yogurt that is mixed into a chutney of mint and onions, it is popular in South India.
- Garlic chutney – prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, it is prepared in both wet and dried forms.[17][18][19][20][21]
- Green mango chutney – an Indian chutney prepared using unripe mangoes
- Hara Choley Chuntney - chutney made with raw unripe green chickpeas and often mixed with the green corriander leaves
- Kachri ki chutney - made with kachri (wild melon)
- Major Grey's Chutney – reputedly created by a 19th-century British Army officer of the same name who, though likely apocryphal,[22][23][24] presumably lived in British India.[25][26] It has been described as a mild chutney compared to others that have a spicier flavor profile.[27]
- Peanut chutney – a mildly spicy chutney that can be used to accompany many various foods
- Pudina chutney – prepared using mint.[28]
- Saunth – a sweet chutney used in Indian chaats, it is made from dried ginger (sooth) and tamarind (or imli) paste, hence the name.[29]
- Tomato chutney – a type of chutney prepared using tomatoes as a primary ingredient.[30] Tamtar kasundi originated in Bengal and is typically a spicy and savory tomato and mustard chutney.[31] Tomato chutney has been a mass-produced product in the United States.[32] Gordon & Dilworth in New York produced it in the 1890s–1900s (decade), and exported some of the product.[32][33]
- Ridge gourd Chutney - part of Udupi cuisine eaten during the meal or as accompaniment to snacks like Dosa or Idli.[34]
- Hog Plum Chutney - Hog plum chutney is common in Bengali and Karnataka cuisine. It is called "Amrar Chutney" in West Bengal state of India. Ambade (Tulu) chutney made from Hog plum is a special dish from coastal districts of Karnataka state of India (Bharat).[35]
Gallery
See also
- Anglo-Indian cuisine – Cuisine developed during British Raj
- Cheese and pickle sandwich – A popular British sandwich
- Chow-chow – Relish
- Chutnification
- List of ancient dishes – Wikipedia list article
- List of condiments – Wikipedia list article
- List of fruit dishes – Wikipedia list article
- List of Indian condiments – Wikipedia list article
- List of Indian pickles – Wikipedia list article
- List of Pakistani condiments – Wikipedia list article
- List of pickled foods – List of links to Wikipedia articles on pickled foods
- Piccalilli – British relish of chopped pickled vegetables and spices
- South Asian pickles
- South Indian Samayal § Chutney
References
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- Ruddick, Graham (30 Oct 2012). "Branston Pickle sold to Japan's Mizkan in £92.5m deal". The Telegraph. Retrieved 2017-10-26.
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- "Bengali Plastic Chutney - Sweet Raw Papaya Chutney | Food Indian". foodindian.org. Retrieved 2020-07-07.
- Gopal, Sena Desai (June 19, 2017). "Recipe for Coconut-garlic Chutney". The Boston Globe. Retrieved October 26, 2017.
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- "Ridge Gourd Chutney without Coconut". udupi-recipes.com. Retrieved 10 January 2020.
- "Hog plum chutney, Ambate kayi chutney". udupi-recipes.com. Retrieved 10 January 2020.
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