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Chutney

Origin
Alternative name(s)	Chatni
Place of origin	India
Region or state	South Asia
Details
Main ingredient(s)	seasonings such as salt, South Asian spices and herbs, and vegetables/fruits such as chilies, ginger, tamarind, tomatoes, mango, coconut, onion, garlic, etc.

Dakshin chutneys

Chutneys

Mango chutney

Simple tomato chutney

Eggplant and lemon chutneys from Goa

Traditional grinding stone used for making chutney in India

Chutney refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney.^[1]

Chutneys may be either wet or dry, and they can have a coarse to a fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Northern Indian languages use the word for fresh preparations only. A different word achār (Hindi: अचार) applies to preserves that often contain oil and are rarely sweet. Vinegar or citrus juice may be added as natural 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 or food processors can be used as labor saving alternatives to the traditional stone utensils. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or peanut (groundnut) oil.

Types of chutney[link]

A vitually limitless number of chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into either sweet or hot forms; both forms usually contain various spices, including chili, but differ by their main flavours. 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 or 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 chili chutney
• Green chili chutney
• Sooth chutney
• Mango chutney (made from raw, green mangoes)
• Lime chutney (made from whole, unripe limes)
• Garlic chutney made from fresh garlic, coconut and groundnut
• Dahi chutney
• Green tomato chutney (Common English recipes use up unripe tomatoes)
• Dhaniya pudina chutney (cilantro and mint leaves chutney)
• 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^[2]
• Cilantro mint coconut chutney^[3]
• Peased chatni (laindy chatni in Naraghak)
• Blatjang, used in South African cuisine, is a sweet chutney usually made with apricots.^[4]

American- and European-style 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 used include fenugreek, coriander, cumin and asafoetida (hing).

Etymology[link]

The word "chutney" is derived from the Sanskrit word caṭnī, a term for a class of spicy preparations used as an accompaniment for a main dish. It is written differently in several Indo-Aryan and Dravidian languages (Marathi: चटणी, Tamil: காரத் துவையல்-karathuvaiyal, Kannada: ಚಟ್ನಿ, Hindi: चटनी, Urdu: چٹنی, Malayalam: ചമ്മന്തി, Telugu: పచ్చడి).

History[link]

This unreferenced section requires citations to ensure verifiability.

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 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 through the English speaking world, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork, and fish.

Chutney by Indian region[link]

• 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 (chana), tomato, onion, peanut, lemon, curry leaf, tamarind, green chilli, ginger, mint, and mango chutneys
• Gujarat — hot lime chutneys, garlic chutney
• 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 (okra or ladyfinger), and 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 lasun chutney, dudhi (bottle gourd) skin chutney
• Orissa — coconut, mango, orange, tomato, and dry dried 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, and lentil
• Uttar Pradesh and Bihar — 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[link]

• Indian pickle

Notes[link]

References[link]

• 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 0-684-80568-5

Wikimedia Commons has media related to: Chutney

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Dilip Prabhavalkar is an Indian Marathi film, television and theatre actor. Although he established himself as a prominent Marathi stage and movie actor, he became particularly known on the national scene for his portrayal of Mahatma Gandhi in the 2006 film, Lage Raho Munna Bhai. He reprised the role of Gandhi in the Telugu language remake, Shankar Dada Zindabad. Apart from acting, Prabhavalkar is author of many plays and children's story books.

Background[link]

Dilip Prabhavalkar gained a Master's degree in Biophysics and a diploma from the Bhabha Atomic Research Centre, Mumbai, before working for a pharmaceutical company and as a partner in a video production unit. During this period, he performed as an actor in several children's and experimental plays staged at Chhabildas.

Acting[link]

His first major performance was in Lobh Nasava Hi Vinanti a play written by Vijay Tendulkar and directed by Arvind Deshpande. In 1991, he decided to choose acting as a career.

In children's and amateur theatre, Prabhavalkar was associated with Ratnakar Matkari's group and performed in all the plays staged by the troupe. His performances of a simpleton in Prem Kahani and Vidur in Aranyak — a play based on the Mahabharat — were awarded prizes at the Maharashtra State Drama Festival.

He gained huge popularity because of his role as Chimanrao in the television serial Chimanrao Gundyabhau based on a series of short stories by C.V. Joshi. His Chimanrao is still popular and he recreated this character in his play Hasva Phasvi.

Dilip Prabhavalkar starred in a Bollywood movie Encounter: The Killing as an old gangster, Punappa Avade in 2002. He achieved nationwide recognition when he portrayed Mahatma Gandhi in 2006's Lage Raho Munna Bhai. The film created a nationwide awareness of Gandhian thoughts through the protagonist Munnabhai played by Sanjay Dutt. He reprised his role in the Telugu remake called Shankar Dada Zindabad.

His acting in a Marathi TV serial Shriyut Gangadhar Tipare, as Gangadhar Tipare gained a huge popularity. In this serial he portrayed an elderly member of a joint family. The serial covered social issues faced by common man in day-to-day life.

Awards[link]

• He was awarded the prestigious Bal Gandharva Puraskar (award) in June 2006. It is given to people who excel in the arts fields like acting, music, etc.
• In 1992, he received the Maharashtra State award for best actor for his portrayal of a disabled boy in the film Chaukat Raja.
• In 2008, he won National Award, for best supporting actor for 2 roles : in the cult 2006 blockbuster Lage Raho Munnabhai and Shevri, a Marathi film.

Film, television, and theater[link]

Films[link]

Television[link]

Theater[link]

• Double role as Anna and the mother-in-law in Pradeep Dalvi's farce Vasuchi Sasu.
• The young as well as old Rajabhau in Chook Bhool Dyavi Ghyavi, a light comedy written by Prabhavalkar.
• The caring, possessive father in Ratnakar Matkari's drama Jawai Maza Bhala.
• The senile Nana in Jaywant Dalvi's Sandhyachhaya.
• The double role of the debonair, flirtatious Raje and a local constable in Prof. Toradmal's Kalam 302 (adaptation of Sleuth).
• The alcoholic barrister in Ratnakar Matkari's Ghar Tighancha Hava (a play on the life of Tarabai Modak).
• The nondescript but determined common man in P. L. Deshpande's Ek Zunj Waryashi (an adaptation of The Last Appointment).
• The father of a disabled son in Jaywant Dalvi's Natigoti.
• Six characterisations in Hasvaphasvi, a comedy written by Prabhavalkar.
• A buck-toothed apparently harmless man who in reality is a twisted, evil man in Salsood.
• A naive, innocent schoolteacher who is assisted by a ghost in Ek Dav Bhutacha.

External links[link]

• Official Site
• Bokya Satbande: Marathi movie written by Dilip prabhavalkar
• "This Bapu wants to go under cover on Oct 2"
• "His moment under the sun: Unsung Dilip Prabhawalkar's life has changed after playing Mahatma Gandhi in the record-breaking film Lage Raho Munna Bhai"
• Dilip Prabhavalkar at the Internet Movie Database
• Dilip Prabhavalkar pictures