Chutney

Name	Chutney
Alternate name	Chatni
Country	Pakistan, India
Region	South Asia
Main ingredient	salt, chillies, tamarind, coriander leaves, tomatoes

{| style="float:right; clear:right; background-color:white; border:none;" |- | |- | |- | |- | |- | |- | |}

Chutney () is a loan word incorporated into English from Hindi-Urdu describing a condiment used in South Asia and other South Asian cuisines. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.

Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word Pakistani Pickle/achār () applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.

In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.

Types of chutney

There is no limit to the number of chutneys as it can be made from virtually any vegetable/fruit/herb/spices or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India.

Types of chutneys:

Coriander (Cilantro)

Mint chutney (Coriander and mint chutneys are often called Hari chutney, where 'Hari' is Urdu/Hindi for 'Green')

Tamarind chutney (Imli chutney) (often called Meethi chutney as 'Meethi' in Urdu/Hindi means 'Sweet')

Sooth (or Saunth) chutney, made with dates and ginger

Coconut chutney

Onion chutney

Prune chutney

Tomato chutney

Red Chilli chutney

Green Chilli chutney

(made from raw, green mangoes)

Lime chutney (made from whole, unripe limes)

Garlic chutney made from fresh garlic, coconut and groundnut

Green tomato chutney. Common English recipe to use up unripe tomatoes

Peanut chutney (shengdana chutney in Marathi)

Ginger chutney, mostly used in Tamil cuisine and Udupi cuisine to be eaten with Dosa

Yogurt chutney, may be as simple as mixing yogurt, red chili powder, and salt, eaten with a variety of foods

Tomato Onion chutney Cilantro Mint Coconut chutney

Peased Chatni (laindy chatni in Naraghak)

Blatjang, used in South African cuisine. A sweet chutney usually made with apricots.

American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction. Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.

Spices most commonly include fenugreek, coriander, cumin and asafoetida (hing).

Etymology

The word Chutney is derived from (, , , , , , ) a term for a class of spicy preparations used as an accompaniment for a main dish.

History

Beginning in the 17th century, chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables. In the 19th century, brands of chutney like Major Grey's or Bengal Club or Nature Isle Tropical Gourmet created for Western tastes were shipped to Europe.

Generally these chutneys are fruit, vinegar, and sugar cooked down to a reduction.

The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork, and fish.

Chutney by Indian region

Assam - coriander, spinach, tomato, curry leaf, chilli, radish, carrot, cucumber, beetroot, lentil, chickpea and Ghost Chilli chutneys

Andhra Pradesh — coconut, coriander, red chilli with grams, tomato, onion, peanut, lemon, curry leaf, tamarind,green chilli, ginger,pudina,and mango chutneys

Gujarat — Hot lime chutneys

Haryana — tamarind chutney

Himachal Pradesh — guava and eggplant chutneys

Karnataka — coconut, peanut, tomato, tamarind, mango, urad dal (a kind of legume), pudina (mint), heeray kayi (ridge gourd), uchellu (Niger seed), bende kaayi (Lady Finger), Ginger.

Kerala — coconut, pudina, urad dal, mango, dry fish, shrimp, and onion chutney

Maharashtra — hot raw mango chutney, guramba, panchamrit, Mirachicha Thecha. Dry chutneys made with Javas (Flax seed), Solapuri Shenga (peanut)/red chili powder chutney, Karale (Niger seed) and Peanut/garlic

Orissa — dhania (cilantro), pudina (mint), coconut, mango, orange, tomato, dry fish chutneys

Punjab — pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney

Tamil Nadu — coconut, coriander, curry leaf, red chilli, green chilli, tomato, onion, ginger, mint, mango, lentil

Uttar Pradesh — coriander, garlic, mint chutney, sweet and sour mango, green chili, red chili and jaggery chutneys

West Bengal — Lime, green mango, tomato, papaya, pineapple, date, dried mango jelly and other dry fruits, green chili chutneys

See also

Indian pickle

Notes

References

Weaver, William Woys. "Chutney." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 417-418. 3 vols. ISBN 0684805685

Category:Hindi loanwords Category:Indian cuisine Category:Pakistani cuisine Category:Indian condiments Category:Rajasthani cuisine Category:Gujarati cuisine Category:Maharashtrian cuisine Category:Punjabi cuisine Category:Sindhi cuisine Category:Condiments Category:Uttar Pradeshi cuisine Category:Bengali cuisine Category:Karnataka cuisine Category:Andhra cuisine Category:Bihari cuisine Category:Indian inventions