View source for List of chutneys

{{short description|Links to Wikipedia articles on notable chutney varieties}}
[[File:Plum chutney ingredients.jpg|thumb|Ingredients being used in the preparation of a [[plum]] chutney]]

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 [[spice]]s, [[vegetable]]s, or [[fruit]].<ref name="Gisslen 2010"/> Chutney originated in India, and is similar in preparation and usage to a [[relish|pickle]].<ref name="Gisslen 2010"/><ref>{{cite book | last=Raghavan | first=S. | title=Handbook of Spices, Seasonings, and Flavorings, Second Edition | publisher=CRC Press | year=2006 | isbn=978-1-4200-0436-6 | url=https://books.google.com/books?id=bePKBQAAQBAJ&pg=PA255 | access-date=October 30, 2017 | page=255}}</ref> In contemporary times, chutneys and pickles are a [[mass production|mass-produced]] food product.

==Chutneys==
{{Expand list|date=October 2020}}
[[File:Fresh coconut chutney.jpg|thumb|Fresh [[coconut chutney]]]]
[[File:Aloo Tikki served with chutneys.jpg|thumb|[[Lamiaceae|Mint]] chutney (left), [[Sooth (chutney)|Saunth chutney]] (right), yogurt (top) and ''[[aloo tikki]]'' (bottom)]]
[[File:Clear Glass Bottle Full of Major Grey’s Sun Brand Chutney From the 1904 World’s Fair.jpg|thumb|A clear glass bottle of Sun Brand [[Major Grey's Chutney]] from the [[1904 World’s Fair]]]]
* [[Blatjang]] —a South African chutney made from dried fruit.
* [[Branston (brand)|Branston Pickle]]—a jarred, mass-produced [[Pickling|pickled]] [[chutney]] first made in England in 1922 by [[Crosse & Blackwell]].<ref name="Ruddick 2012">{{cite news|last=Ruddick |first=Graham |url=https://www.telegraph.co.uk/finance/newsbysector/retailandconsumer/9642506/Branston-Pickle-sold-to-Japans-Mizkan-in-92.5m-deal.html |title=Branston Pickle sold to Japan's Mizkan in £92.5m deal |newspaper=The Telegraph |date=30 Oct 2012 |access-date=2017-10-26}}</ref><ref name="Ayto 2012">{{cite book | last=Ayto | first=J. | title=The Diner's Dictionary: Word Origins of Food and Drink | publisher=OUP Oxford | series=Oxford Quick reference collection | year=2012 | isbn=978-0-19-964024-9 | url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA43 | access-date=26 October 2017 | page=43}}</ref><ref>{{cite book | last=van Wyk | first=B.E. | title=Culinary Herbs and Spices of the World | publisher=University of Chicago Press | year=2014 | isbn=978-0-226-09183-9 | url=https://books.google.com/books?id=WEPbAwAAQBAJ&pg=PA36 | access-date=26 October 2017 | page=36}}</ref> It is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce.<ref name="Martin 2017"/>
* ''[[Chammanthi podi]]''—a dry condiment and coconut chutney<ref name="Kannampilly 2003"/> from the Indian state of [[Kerala]].
* [[Coconut chutney]]—a [[South Indian]] chutney [[side dish]] and [[condiment]],<ref name="Wahhab Singh 2016"/> 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]].<ref name="Wahhab Singh 2016"/>
* [[Coriander]] chutney—common in Indian cuisine.<ref name="Madavan 2009"/><ref name="Hutton Kawana Choi 2012"/><ref name="Sodha 2016"/><ref name="Makan 2017"/>
* [[Dahi chutney]]—[[strained yogurt]] mixed into a chutney of [[Mentha|mint]] and onions, popular in South India.
* [[Eromba]]—common in [[Manipuri cuisine]].<!--May not be a chutney-->
* [[Garlic chutney]]—prepared using fresh [[garlic]], dry or fresh [[coconut]], [[peanut|groundnut]]s and green or red chili peppers, prepared in both wet and dried forms.<ref name="Gopal 2017"/><ref name="Bharadwaj 2005"/><ref name="The Gazetteer of Bombay Presidency"/><ref name="Koranne-Khandekar 2017"/><ref name="Thaker Barton 2012"/>
* [[Phyllanthus emblica|Gooseberry]] chutney—gooseberry (''amla'') chutney or "amlakir chutney" is common in [[Bengali cuisine|Bengali]] cuisine. It is prepared by boiling raw sliced gooseberries in spicy jaggery or sugar syrup.<ref>{{Cite web|last=Kitchen|first=Archana's|title=Sweet & Spicy Amla Chutney Recipe|url=https://www.archanaskitchen.com/sweet-spicy-amla-chutney-recipe|access-date=2020-07-29|website=Archana's Kitchen|language=en}}</ref>
* [[Green mango chutney]]—an Indian chutney prepared using unripe [[mango]]es.
* ''Hara choley'' chutney—made with raw unripe green chickpeas, often mixed with green coriander leaves.
* [[Hog plum]] chutney—common in Bengali and [[Cuisine of Karnataka|Karnataka]] cuisine. It is called "Amrar chutney" in [[West Bengal]]. Ambade (''tulu'') chutney made from hog plum is a special dish from coastal districts of the [[Karnataka]] state of India (Bharat).<ref>{{cite web|url=https://udupi-recipes.com/2015/09/hog-plum-chutney-recipe-ambate-kayi-chutney.html|title=Hog plum chutney, Ambate kayi chutney|publisher=udupi-recipes.com|access-date=10 January 2020}}</ref>
* ''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]],<ref>{{cite web|url=http://www.foodreference.com/html/artchutney.html|title=Chutney Origins|publisher=FoodReference.com|access-date=2017-01-14}}</ref><ref>{{cite book | last=Carpender | first=D. | title=500 More Low-Carb Recipes | publisher=Fair Winds Press | year=2004 | isbn=978-1-61673-783-2 | url=https://archive.org/details/500morelowcarbre0000carp | url-access=registration | access-date=October 27, 2017 | page=[https://archive.org/details/500morelowcarbre0000carp/page/442 442]}}</ref><ref name="ATK 2012"/> presumably lived in [[British India]].<ref name="Scott 2012"/><ref name="Helstosky 2014"/> It has been described as a mild chutney compared to others that have a spicier flavor profile.<ref name="Sheraton 1982"/>
* [[Curcuma amada|Mango ginger]] chutney—a Bengali chutney prepared using mango ginger (''amada'') and tamarind (''tetul'') paste. Usually served as a condiment with [[samosa]] (''singara'') and other fritters.<ref>{{Cite web|last=Nair|first=Pradeepa|date=2019-09-06|title=Mango Ginger Chutney|url=https://culinarylabz.com/2019/09/06/mango-ginger-chutney/|access-date=2020-07-29|website=Culinary Labs|language=en-US}}</ref>
* [[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 sugar and lemon juice. Dried fruits like raisins and [[cashews]] may also be added later.<ref>{{Cite web|title=Bengali Plastic Chutney - Sweet Raw Papaya Chutney {{!}} Food Indian|url=https://foodindian.org/green-papaya-sweet-chutney.html|access-date=2020-07-07|website=foodindian.org}}</ref>
* [[Peanut chutney]]—a mildly spicy chutney that can be used to accompany many various foods.
* [[Pineapple]] chutney—common in Bengali cuisine as "anaras er chutney". This chutney is prepared by boiling thin slices of pineapple (''anaras'') in sugar or [[jaggery]] syrup. [[Pomegranate|Pomegranate seeds]] can also be added with sliced pineapples.<ref>{{Cite web|title=Pineapple chutney|url=https://www.bbcgoodfood.com/recipes/pineapple-chutney|access-date=2020-07-30|website=BBC Good Food|language=en}}</ref>
* Pudina chutney—prepared using [[Lamiaceae|mint]].<ref name="Prasad 2011"/>
* [[Ridge gourd]] chutney—part of [[Udupi cuisine]] eaten during the meal or as accompaniment to snacks like ''[[Dosa (food)|dosa]]'' or ''[[idli]]''.<ref>{{cite web|url=https://udupi-recipes.com/2016/02/ridge-gourd-chutney-without-coconut.html|title=Ridge Gourd Chutney without Coconut|publisher=udupi-recipes.com|access-date=10 January 2020}}</ref>
* [[Sooth (chutney)|''Saunth'']]—a sweet chutney used in Indian ''[[chaat]]s'', made from dried [[ginger]] (''sooth'') and tamarind (''imli'') paste, hence the name.<ref>{{cite web|title=Imli (Tamarind) Saunth (Dried Ginger) Chutney conserve Recipe|url=http://www.indiacurry.com/chutney/ch002tamarind.htm|publisher=Indiacurry.com|access-date=17 May 2012}}</ref>
*[[Tamarind]] chutney—also known as ''imli'' chutney, it is used in some [[List of snack foods from the Indian subcontinent|Indian snacks]]. Tamarind chutney made from ''imli'', banana, and some spices that can also be used with ''[[samosa]]'', ''kachori'', and other fried Indian snacks.<ref>{{Cite web|last=vikas|first=m|title=5 Best Chutney Recipes That Can Make Your Food & Snacks Tasty
|url=https://bestindianrecipesfood.blogspot.com/2021/02/chutney-recipes.html|access-date=February 2, 2021|website=bestindianrecipesfood.blogspot.com/|language=en}}</ref>
* [[Tomato chutney]]—a type of chutney prepared using [[tomato]]es as a primary ingredient.<ref name="Sudheer Indira 2007"/> ''Tamtar kasundi'' originated in [[Bengal]] and is typically a spicy and savory tomato and mustard chutney.<ref name="Green 2015"/> Tomato chutney has been a mass-produced product in the United States.<ref name="Court Appeals 1910"/> Gordon & Dilworth in New York produced it in the 1890s–1900s (decade), and exported some of the product.<ref name="Court Appeals 1910"/><ref name="El Paso Herald 1897"/>

==Gallery==
<gallery mode=packed caption="">
File:Branston Pickle close-up.jpg|A close-up view of Branston Pickle
File:Chutney being hand-made.jpg|Chutney being hand-made
File:Various jarred chutneys.jpg|Various [[canning|jarred]] chutneys
File:Cranberry chutney.jpg|Close-up view of a [[cranberry]] chutney
File:Vegetable samosas with Major Grey's chutney.jpg|Major Grey's Chutney and vegetable samosas
File:Plain Dosa with Peanut Chutney.jpg|Peanut chutney (top) with a [[Dosa (food)|dosa]]
File:Tomato Chutny.jpg|Homemade tomato chutney
</gallery>

==See also==
{{Portal|Food|Society|Lists}}
{{div col}}
* {{annotated link|Anglo-Indian cuisine}}
* {{annotated link|Cheese and pickle sandwich}}
* {{annotated link|Chow-chow (food)|Chow-chow}}
* {{annotated link|Chutnification}}
* {{annotated link|List of ancient dishes}}
* {{annotated link|List of condiments}}
* {{annotated link|List of fruit dishes}}
* {{annotated link|List of Indian condiments}}
* {{annotated link|List of Indian pickles}}
* {{annotated link|List of Pakistani condiments}}
* {{annotated link|List of pickled foods}}
* {{annotated link|Piccalilli}}
* {{annotated link|South Asian pickles}}
{{div col end}}

==References==
{{reflist|30em|refs=
<ref name="Sudheer Indira 2007">{{cite book | last1=Sudheer | first1=K.P. | last2=Indira | first2=V. | title=Post Harvest Technology of Horticultural Crops | publisher=New India Pub. Agency | series=Horticulture science series | year=2007 | isbn=978-81-89422-43-1 | url=https://books.google.com/books?id=Ws_SQUB5tj0C&pg=PA166 | access-date=October 27, 2017 | page=166}}</ref>
<ref name="Green 2015">{{cite book | last=Green | first=A. | title=The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors | publisher=Quarry Books | year=2015 | isbn=978-1-63159-074-0 | url=https://books.google.com/books?id=H3xsCwAAQBAJ&pg=PA105 | access-date=October 27, 2017 | page=105}}</ref>
<ref name="Court Appeals 1910">{{cite book | title=Treasury Decisions Under the Customs, Internal Revenue, and Other Laws: Including the Decisions of the Board of General Appraisers and the Court of Customs Appeals | publisher=U.S. Government Printing Office | issue=v. 18 | year=1910 | url=https://books.google.com/books?id=GSM8AQAAMAAJ&pg=RA11-PA4 | access-date=October 27, 2017 | page=4}}</ref>
<ref name="El Paso Herald 1897">{{cite web | title=El Paso Herald from El Paso, Texas on March 19, 1897 | website=El Paso Herald | url=https://www.newspapers.com/newspage/47696772/ | access-date=October 27, 2017|page=4}}</ref>
<ref name="Wahhab Singh 2016">{{cite book | last1=Wahhab | first1=I. | last2=Singh | first2=V. | title=The Cinnamon Club Cookbook | publisher=Bloomsbury Publishing | year=2016 | isbn=978-1-4729-3307-2 | url=https://books.google.com/books?id=JXv_CwAAQBAJ&pg=PA160 | access-date=October 26, 2017 | page=160}}</ref>
<ref name="Makan 2017">{{cite book | last=Makan | first=C. | title=Chai, Chaat & Chutney: a street food journey through India | publisher=Octopus Books | year=2017 | isbn=978-1-78472-303-3 | url=https://books.google.com/books?id=1cgoDwAAQBAJ&pg=PT404 | access-date=October 30, 2017 | page=404}}</ref>
<ref name="Sodha 2016">{{cite book | last=Sodha | first=M. | title=Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen | publisher=Penguin Books Limited | year=2016 | isbn=978-0-241-27883-3 | url=https://books.google.com/books?id=M6tpCwAAQBAJ&pg=PT414 | access-date=October 30, 2017 | page=pt414}}</ref>
<ref name="Prasad 2011">{{cite book | last=Prasad | first=V. | title=Indian Vegetarian Cooking from an American Kitchen | publisher=Random House Publishing Group | year=2011 | isbn=978-0-307-87439-9 | url=https://books.google.com/books?id=vncDSNYACJgC&pg=PT25 | access-date=October 30, 2017 | page=pt25}}</ref>
<ref name="Scott 2012">{{cite book | last=Scott | first=L. | title=The Complete Idiot's Guide to Sugar-Free Cooking and Baking | publisher=DK Publishing | year=2012 | isbn=978-1-101-58577-1 | url=https://books.google.com/books?id=O3ocgfoPVkUC&pg=PA68 | access-date=October 27, 2017 | page=68}}</ref>
<ref name="Sheraton 1982">{{cite web | last=Sheraton | first=Mimi | title=De Gustibus; Tea and Chutney: 2 Different Greys | website=The New York Times | date=July 10, 1982 | url=https://www.nytimes.com/1982/07/10/style/de-gustibus-tea-and-chutney-2-different-greys.html | access-date=October 27, 2017}}</ref>
<ref name="ATK 2012">{{cite book | last=Kitchen | first=A.T. | title=Simple Weeknight Favorites: More Than 200 No-Fuss, Fullproof Meals | publisher=[[America's Test Kitchen]] | year=2012 | isbn=978-1-936493-20-3 | url=https://books.google.com/books?id=34RKCgAAQBAJ&pg=PT151 | access-date=October 27, 2017 | page=pt151}}</ref>
<ref name="Helstosky 2014">{{cite book | last=Helstosky | first=C. | title=The Routledge History of Food | publisher=Taylor & Francis | series=Routledge Histories | year=2014 | isbn=978-1-317-62113-3 | url=https://books.google.com/books?id=ul6vBAAAQBAJ&pg=PA330 | access-date=October 27, 2017 | page=330}}</ref>
<ref name="Gopal 2017">{{cite web | last=Gopal | first=Sena Desai | title=Recipe for Coconut-garlic Chutney | website=The Boston Globe| date=June 19, 2017 | url=https://www.bostonglobe.com/lifestyle/food-dining/2017/06/19/recipe-for-coconut-garlic-chutney/oicV9hzpMfJlHMMEnkXLdM/story.html | access-date=October 26, 2017}}</ref>
<ref name="Bharadwaj 2005">{{cite book | last=Bharadwaj | first=M. | title=The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes | publisher=Hippocrene Books, Incorporated | year=2005 | isbn=978-0-7818-1143-9 | url=https://books.google.com/books?id=dTm23d7gIk0C&pg=PA113 | access-date=October 26, 2017 | page=113}}</ref>
<ref name="The Gazetteer of Bombay Presidency">{{cite book | title=The Gazetteer of Bombay Presidency | publisher=Printed at the Government Photozinco Press | series=The Gazetteer of Bombay Presidency | year=1961 | issue=v. 25, pt. 3 | url=https://books.google.com/books?id=AWQwAQAAIAAJ | access-date=October 26, 2017 | page=237}}</ref>
<ref name="Koranne-Khandekar 2017">{{cite web | last=Koranne-Khandekar | first=Saee | title=A case for chutney | website=Live Mint | date=June 23, 2017 | url=http://www.livemint.com/Leisure/DZ5frc2tZ5sOTJMgKDXwCI/A-case-for-chutney.html | access-date=October 26, 2017}}</ref>
<ref name="Thaker Barton 2012">{{cite book | last1=Thaker | first1=A. | last2=Barton | first2=A. | title=Multicultural Handbook of Food, Nutrition and Dietetics | publisher=Wiley | year=2012 | isbn=978-1-4051-7358-2 | url=https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA44 | access-date=October 26, 2017 | page=44}}</ref>
<ref name="Kannampilly 2003">{{cite book | last=Kannampilly | first=V. | title=The Essential Kerala Cookbook | publisher=Penguin Books | year=2003 | isbn=978-0-14-302950-2 | url=https://books.google.com/books?id=pYfOCaAPb3sC&pg=PA224 | access-date=October 26, 2017 | page=224}}</ref>
<ref name="Madavan 2009">{{cite book | last=Madavan | first=V. | title=Cooking the Indian Way | publisher=Lerner Publishing Group | series=Cooking around the world | year=2009 | isbn=978-0-7613-4395-0 | url=https://books.google.com/books?id=ic8bMTwilb8C&pg=PA60 | access-date=October 30, 2017 | page=60}}</ref>
<ref name="Hutton Kawana Choi 2012">{{cite book | last1=Hutton | first1=W. | last2=Kawana | first2=M. | last3=Choi | first3=S.C. | title=Cook's Guide to Asian Vegetables | publisher=Tuttle Publishing | year=2012 | isbn=978-1-4629-0716-8 | url=https://books.google.com/books?id=y5jTAgAAQBAJ&pg=PT171 | access-date=October 30, 2017 | page=171}}</ref>
<ref name="Gisslen 2010">{{cite book | last=Gisslen | first=W. | title=Professional Cooking, College Version | publisher=John Wiley & Sons | year=2010 | isbn=978-0-470-19752-3 | url=https://books.google.com/books?id=N5el9CYbEP0C&pg=PA202 | access-date=October 30, 2017 | page=202}}</ref>
<ref name="Martin 2017">{{cite book | last=Martin | first=K. | title=Famous Brand Names and Their Origins | publisher=Pen & Sword Books Limited | year=2017 | isbn=978-1-78159-015-7 | url=https://books.google.com/books?id=c76wDQAAQBAJ&pg=PA8 | access-date=27 October 2017 | pages=8–9}}</ref>
}}

==External links==
{{commons category|Chutney}}
* [http://food.ndtv.com/lists/10-best-indian-chutney-recipes-693943 10 Best Indian Chutney Recipes]. [[NDTV]].

{{Condiments}}
{{Lists of prepared foods}}

[[Category:Condiments]]
[[Category:Indian condiments]]
[[Category:Chutney| ]]
[[Category:Bangladeshi condiments]]