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{{short description|Links to Wikipedia articles on notable chutney varieties}}
{{short description|Links to Wikipedia articles on notable chutney varieties}}
[[File:Plum chutney ingredients.jpg|thumb|upright|Ingredients being used in the preparation of a [[plum]] chutney]]
[[File:Plum chutney ingredients.jpg|thumb|Ingredients being used in the preparation of a [[plum]] chutney]]
[[File:Fresh coconut chutney.jpg|thumb|upright|Fresh [[coconut 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.
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==
==Chutneys==
{{Incomplete list|date=October 2020}}
{{Expand list|date=October 2020}}
[[File:Aloo Tikki served with chutneys.jpg|thumb|upright|[[Lamiaceae|Mint]] chutney (left), [[Sooth (chutney)|Saunth chutney]] (right), yogurt (top) and ''[[aloo tikki]]'' (bottom)]]
[[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 production|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"/>
* [[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]].
* ''[[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"/>
* [[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"/>
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* [[Green mango chutney]]—an Indian chutney prepared using unripe [[mango]]es.
* [[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.
* ''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>
⚫
* [[Curcuma amada|Mango ginger]] chutney—a [[Bengali cuisine|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>
⚫
* [[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>
* ''Kachri ki'' chutney—made with ''kachri'' ([[wild melon]]).
* ''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"/>
* [[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.
* [[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"/>
* 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>
* [[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>
⚫
* [[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 production|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"/>
⚫
* [[Ridge gourd]] chutney—part of [[Udupi cuisine]] eaten during the meal or as accompaniment to snacks like ''[[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>
⚫
* [[Hog plum]] chutney—common in [[Bengali cuisine|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>
*[[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
*[[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=https://bestindianrecipesfood.blogspot.com/|language=en}}</ref>
|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==
Line 40: Line 41:
File:Cranberry chutney.jpg|Close-up view of a [[cranberry]] chutney
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: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]]
File:Plain Dosa with Peanut Chutney.jpg|Peanut chutney (top) with a [[Dosa (food)|dosa]]
File:Tomato Chutny.jpg|Homemade tomato chutney
File:Tomato Chutny.jpg|Homemade tomato chutney
</gallery>
</gallery>


==See also==
==See also==
{{Portal bar|Food|Society|Lists}}
{{Portal|Food|Society|Lists}}
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* {{annotated link|Anglo-Indian cuisine}}
* {{annotated link|Anglo-Indian cuisine}}
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* {{annotated link|Piccalilli}}
* {{annotated link|Piccalilli}}
* {{annotated link|South Asian pickles}}
* {{annotated link|South Asian pickles}}
* {{annotated link|South Indian Samayal#Chutney|South Indian Samayal § Chutney}}
{{div col end}}
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Latest revision as of 04:24, 10 June 2022

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 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.

Chutneys

[edit]
Fresh coconut chutney
Mint chutney (left), Saunth chutney (right), yogurt (top) and aloo tikki (bottom)
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 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]
  • Chammanthi podi—a dry condiment and coconut chutney[7] from the Indian state of Kerala.
  • Coconut chutney—a South Indian chutney side dish and condiment,[8] 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.[8]
  • Coriander chutney—common in Indian cuisine.[9][10][11][12]
  • Dahi chutney—strained yogurt mixed into a chutney of mint and onions, popular in South India.
  • Eromba—common in Manipuri cuisine.
  • Garlic chutney—prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, prepared in both wet and dried forms.[13][14][15][16][17]
  • Gooseberry chutney—gooseberry (amla) chutney or "amlakir chutney" is common in Bengali cuisine. It is prepared by boiling raw sliced gooseberries in spicy jaggery or sugar syrup.[18]
  • Green mango chutney—an Indian chutney prepared using unripe mangoes.
  • Hara choley chutney—made with raw unripe green chickpeas, often mixed with green coriander leaves.
  • Hog plum chutney—common in Bengali and 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).[19]
  • 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,[20][21][22] presumably lived in British India.[23][24] It has been described as a mild chutney compared to others that have a spicier flavor profile.[25]
  • 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.[26]
  • 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.[27]
  • 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 seeds can also be added with sliced pineapples.[28]
  • Pudina chutney—prepared using mint.[29]
  • Ridge gourd chutney—part of Udupi cuisine eaten during the meal or as accompaniment to snacks like dosa or idli.[30]
  • Saunth—a sweet chutney used in Indian chaats, made from dried ginger (sooth) and tamarind (imli) paste, hence the name.[31]
  • Tamarind chutney—also known as imli chutney, it is used in some Indian snacks. Tamarind chutney made from imli, banana, and some spices that can also be used with samosa, kachori, and other fried Indian snacks.[32]
  • Tomato chutney—a type of chutney prepared using tomatoes as a primary ingredient.[33] Tamtar kasundi originated in Bengal and is typically a spicy and savory tomato and mustard chutney.[34] Tomato chutney has been a mass-produced product in the United States.[35] Gordon & Dilworth in New York produced it in the 1890s–1900s (decade), and exported some of the product.[35][36]
[edit]
  • A close-up view of Branston Pickle
    A close-up view of Branston Pickle
  • Chutney being hand-made
    Chutney being hand-made
  • Various jarred chutneys
    Various jarred chutneys
  • Close-up view of a cranberry chutney
    Close-up view of a cranberry chutney
  • Major Grey's Chutney and vegetable samosas
    Major Grey's Chutney and vegetable samosas
  • Peanut chutney (top) with a dosa
    Peanut chutney (top) with a dosa
  • Homemade tomato chutney
    Homemade tomato chutney

See also

[edit]

References

[edit]
  1. ^ a b Gisslen, W. (2010). Professional Cooking, College Version. John Wiley & Sons. p. 202. ISBN 978-0-470-19752-3. Retrieved October 30, 2017.
  2. ^ Raghavan, S. (2006). Handbook of Spices, Seasonings, and Flavorings, Second Edition. CRC Press. p. 255. ISBN 978-1-4200-0436-6. Retrieved October 30, 2017.
  3. ^ Ruddick, Graham (30 Oct 2012). "Branston Pickle sold to Japan's Mizkan in £92.5m deal". The Telegraph. Retrieved 2017-10-26.
  4. ^ Ayto, J. (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford Quick reference collection. OUP Oxford. p. 43. ISBN 978-0-19-964024-9. Retrieved 26 October 2017.
  5. ^ van Wyk, B.E. (2014). Culinary Herbs and Spices of the World. University of Chicago Press. p. 36. ISBN 978-0-226-09183-9. Retrieved 26 October 2017.
  6. ^ Martin, K. (2017). Famous Brand Names and Their Origins. Pen & Sword Books Limited. pp. 8–9. ISBN 978-1-78159-015-7. Retrieved 27 October 2017.
  7. ^ Kannampilly, V. (2003). The Essential Kerala Cookbook. Penguin Books. p. 224. ISBN 978-0-14-302950-2. Retrieved October 26, 2017.
  8. ^ a b Wahhab, I.; Singh, V. (2016). The Cinnamon Club Cookbook. Bloomsbury Publishing. p. 160. ISBN 978-1-4729-3307-2. Retrieved October 26, 2017.
  9. ^ Madavan, V. (2009). Cooking the Indian Way. Cooking around the world. Lerner Publishing Group. p. 60. ISBN 978-0-7613-4395-0. Retrieved October 30, 2017.
  10. ^ Hutton, W.; Kawana, M.; Choi, S.C. (2012). Cook's Guide to Asian Vegetables. Tuttle Publishing. p. 171. ISBN 978-1-4629-0716-8. Retrieved October 30, 2017.
  11. ^ Sodha, M. (2016). Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen. Penguin Books Limited. p. pt414. ISBN 978-0-241-27883-3. Retrieved October 30, 2017.
  12. ^ Makan, C. (2017). Chai, Chaat & Chutney: a street food journey through India. Octopus Books. p. 404. ISBN 978-1-78472-303-3. Retrieved October 30, 2017.
  13. ^ Gopal, Sena Desai (June 19, 2017). "Recipe for Coconut-garlic Chutney". The Boston Globe. Retrieved October 26, 2017.
  14. ^ Bharadwaj, M. (2005). The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes. Hippocrene Books, Incorporated. p. 113. ISBN 978-0-7818-1143-9. Retrieved October 26, 2017.
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