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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

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]

Gallery

A close-up view of Branston Pickle
Chutney being hand-made
Various jarred chutneys
Close-up view of a cranberry chutney
Major Grey's Chutney and vegetable samosas
Peanut chutney (top) with a dosa
Homemade tomato chutney

References

^ ^a ^b Gisslen, W. (2010). Professional Cooking, College Version. John Wiley & Sons. p. 202. ISBN 978-0-470-19752-3. Retrieved October 30, 2017.
^ 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.
^ Ruddick, Graham (30 Oct 2012). "Branston Pickle sold to Japan's Mizkan in £92.5m deal". The Telegraph. Retrieved 2017-10-26.
^ 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.
^ 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.
^ 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.
^ Kannampilly, V. (2003). The Essential Kerala Cookbook. Penguin Books. p. 224. ISBN 978-0-14-302950-2. Retrieved October 26, 2017.
^ ^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.
^ 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.
^ 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.
^ 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.
^ 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.
^ Gopal, Sena Desai (June 19, 2017). "Recipe for Coconut-garlic Chutney". The Boston Globe. Retrieved October 26, 2017.
^ 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.
^ The Gazetteer of Bombay Presidency. The Gazetteer of Bombay Presidency. Printed at the Government Photozinco Press. 1961. p. 237. Retrieved October 26, 2017.
^ Koranne-Khandekar, Saee (June 23, 2017). "A case for chutney". Live Mint. Retrieved October 26, 2017.
^ Thaker, A.; Barton, A. (2012). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley. p. 44. ISBN 978-1-4051-7358-2. Retrieved October 26, 2017.
^ Kitchen, Archana's. "Sweet & Spicy Amla Chutney Recipe". Archana's Kitchen. Retrieved 2020-07-29.
^ "Hog plum chutney, Ambate kayi chutney". udupi-recipes.com. Retrieved 10 January 2020.
^ "Chutney Origins". FoodReference.com. Retrieved 2017-01-14.
^ Carpender, D. (2004). 500 More Low-Carb Recipes. Fair Winds Press. p. 442. ISBN 978-1-61673-783-2. Retrieved October 27, 2017.
^ Kitchen, A.T. (2012). Simple Weeknight Favorites: More Than 200 No-Fuss, Fullproof Meals. America's Test Kitchen. p. pt151. ISBN 978-1-936493-20-3. Retrieved October 27, 2017.
^ Scott, L. (2012). The Complete Idiot's Guide to Sugar-Free Cooking and Baking. DK Publishing. p. 68. ISBN 978-1-101-58577-1. Retrieved October 27, 2017.
^ Helstosky, C. (2014). The Routledge History of Food. Routledge Histories. Taylor & Francis. p. 330. ISBN 978-1-317-62113-3. Retrieved October 27, 2017.
^ Sheraton, Mimi (July 10, 1982). "De Gustibus; Tea and Chutney: 2 Different Greys". The New York Times. Retrieved October 27, 2017.
^ Nair, Pradeepa (2019-09-06). "Mango Ginger Chutney". Culinary Labs. Retrieved 2020-07-29.
^ "Bengali Plastic Chutney - Sweet Raw Papaya Chutney | Food Indian". foodindian.org. Retrieved 2020-07-07.
^ "Pineapple chutney". BBC Good Food. Retrieved 2020-07-30.
^ Prasad, V. (2011). Indian Vegetarian Cooking from an American Kitchen. Random House Publishing Group. p. pt25. ISBN 978-0-307-87439-9. Retrieved October 30, 2017.
^ "Ridge Gourd Chutney without Coconut". udupi-recipes.com. Retrieved 10 January 2020.
^ "Imli (Tamarind) Saunth (Dried Ginger) Chutney conserve Recipe". Indiacurry.com. Retrieved 17 May 2012.
^ vikas, m. "5 Best Chutney Recipes That Can Make Your Food & Snacks Tasty". bestindianrecipesfood.blogspot.com/. Retrieved February 2, 2021.
^ Sudheer, K.P.; Indira, V. (2007). Post Harvest Technology of Horticultural Crops. Horticulture science series. New India Pub. Agency. p. 166. ISBN 978-81-89422-43-1. Retrieved October 27, 2017.
^ Green, A. (2015). The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors. Quarry Books. p. 105. ISBN 978-1-63159-074-0. Retrieved October 27, 2017.
^ ^a ^b 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. U.S. Government Printing Office. 1910. p. 4. Retrieved October 27, 2017.
^ "El Paso Herald from El Paso, Texas on March 19, 1897". El Paso Herald. p. 4. Retrieved October 27, 2017.

External links

10 Best Indian Chutney Recipes. NDTV.

[Gisslen_2010-1] 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.

[Ruddick_2012-3] Ruddick, Graham (30 Oct 2012). "Branston Pickle sold to Japan's Mizkan in £92.5m deal". The Telegraph. Retrieved 2017-10-26.

[Ayto_2012-4] 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.

[Martin_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.

[Kannampilly_2003-7] Kannampilly, V. (2003). The Essential Kerala Cookbook. Penguin Books. p. 224. ISBN 978-0-14-302950-2. Retrieved October 26, 2017.

[Wahhab_Singh_2016-8] Wahhab, I.; Singh, V. (2016). The Cinnamon Club Cookbook. Bloomsbury Publishing. p. 160. ISBN 978-1-4729-3307-2. Retrieved October 26, 2017.

[Madavan_2009-9] 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.

[Hutton_Kawana_Choi_2012-10] 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.

[Sodha_2016-11] 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.

[Makan_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.

[Gopal_2017-13] Gopal, Sena Desai (June 19, 2017). "Recipe for Coconut-garlic Chutney". The Boston Globe. Retrieved October 26, 2017.

[Bharadwaj_2005-14] 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.

[The_Gazetteer_of_Bombay_Presidency-15] The Gazetteer of Bombay Presidency. The Gazetteer of Bombay Presidency. Printed at the Government Photozinco Press. 1961. p. 237. Retrieved October 26, 2017.

[Koranne-Khandekar_2017-16] Koranne-Khandekar, Saee (June 23, 2017). "A case for chutney". Live Mint. Retrieved October 26, 2017.

[Thaker_Barton_2012-17] Thaker, A.; Barton, A. (2012). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley. p. 44. ISBN 978-1-4051-7358-2. Retrieved October 26, 2017.

[18] Kitchen, Archana's. "Sweet & Spicy Amla Chutney Recipe". Archana's Kitchen. Retrieved 2020-07-29.

[19] "Hog plum chutney, Ambate kayi chutney". udupi-recipes.com. Retrieved 10 January 2020.

[20] "Chutney Origins". FoodReference.com. Retrieved 2017-01-14.

[21] Carpender, D. (2004). 500 More Low-Carb Recipes. Fair Winds Press. p. 442. ISBN 978-1-61673-783-2. Retrieved October 27, 2017.

[ATK_2012-22] Kitchen, A.T. (2012). Simple Weeknight Favorites: More Than 200 No-Fuss, Fullproof Meals. America's Test Kitchen. p. pt151. ISBN 978-1-936493-20-3. Retrieved October 27, 2017.

[Scott_2012-23] Scott, L. (2012). The Complete Idiot's Guide to Sugar-Free Cooking and Baking. DK Publishing. p. 68. ISBN 978-1-101-58577-1. Retrieved October 27, 2017.

[Helstosky_2014-24] Helstosky, C. (2014). The Routledge History of Food. Routledge Histories. Taylor & Francis. p. 330. ISBN 978-1-317-62113-3. Retrieved October 27, 2017.

[Sheraton_1982-25] Sheraton, Mimi (July 10, 1982). "De Gustibus; Tea and Chutney: 2 Different Greys". The New York Times. Retrieved October 27, 2017.

[26] Nair, Pradeepa (2019-09-06). "Mango Ginger Chutney". Culinary Labs. Retrieved 2020-07-29.

[27] "Bengali Plastic Chutney - Sweet Raw Papaya Chutney | Food Indian". foodindian.org. Retrieved 2020-07-07.

[28] "Pineapple chutney". BBC Good Food. Retrieved 2020-07-30.

[Prasad_2011-29] Prasad, V. (2011). Indian Vegetarian Cooking from an American Kitchen. Random House Publishing Group. p. pt25. ISBN 978-0-307-87439-9. Retrieved October 30, 2017.

[30] "Ridge Gourd Chutney without Coconut". udupi-recipes.com. Retrieved 10 January 2020.

[31] "Imli (Tamarind) Saunth (Dried Ginger) Chutney conserve Recipe". Indiacurry.com. Retrieved 17 May 2012.

[32] vikas, m. "5 Best Chutney Recipes That Can Make Your Food & Snacks Tasty". bestindianrecipesfood.blogspot.com/. Retrieved February 2, 2021.

[Sudheer_Indira_2007-33] Sudheer, K.P.; Indira, V. (2007). Post Harvest Technology of Horticultural Crops. Horticulture science series. New India Pub. Agency. p. 166. ISBN 978-81-89422-43-1. Retrieved October 27, 2017.

[Green_2015-34] Green, A. (2015). The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors. Quarry Books. p. 105. ISBN 978-1-63159-074-0. Retrieved October 27, 2017.

[Court_Appeals_1910-35] 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. U.S. Government Printing Office. 1910. p. 4. Retrieved October 27, 2017.

[El_Paso_Herald_1897-36] "El Paso Herald from El Paso, Texas on March 19, 1897". El Paso Herald. p. 4. Retrieved October 27, 2017.

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@@ Line 1: / Line 1: @@
 {{short description|Links to Wikipedia articles on notable chutney varieties}}
-[[File:Plum chutney ingredients.jpg|thumb|upright=1.2|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|215px|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.
 ==Chutneys==
+{{Expand list|date=October 2020}}
-[[File:Aloo Tikki served with chutneys.jpg|thumb|215px|[[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)]]
-* [[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 |accessdate=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"/>
+[[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]]]]
-* [[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"/>
+* [[Blatjang]] —a South African chutney made from dried fruit.
-:* [[Chammanthi podi]] – a dry condiment and coconut chutney<ref name="Kannampilly 2003"/> from the Indian state of [[Kerala]]
+* [[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"/>
-* [[Coriander]] chutney – common in Indian cuisine<ref name="Madavan 2009"/><ref name="Hutton Kawana Choi 2012"/><ref name="Sodha 2016"/><ref name="Makan 2017"/>
+* ''[[Chammanthi podi]]''—a dry condiment and coconut chutney<ref name="Kannampilly 2003"/> from the Indian state of [[Kerala]].
-* [[Eromba]] – common in [[Manipuri cuisine]]
+* [[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"/>
-* [[Dahi chutney]] – [[strained yogurt]] that is mixed into a chutney of [[Mentha|mint]] and onions, it is popular in South India.
-* [[Garlic chutney]] – prepared using fresh [[garlic]], dry or fresh [[coconut]], [[peanut|groundnut]]s and green or red chili peppers, it is 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"/>
+* [[Coriander]] chutney—common in Indian cuisine.<ref name="Madavan 2009"/><ref name="Hutton Kawana Choi 2012"/><ref name="Sodha 2016"/><ref name="Makan 2017"/>
-* [[Green mango chutney]] – an Indian chutney prepared using unripe [[mango]]es
+* [[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-->
-* Hara Choley Chuntney - chutney made with raw unripe green chickpeas and often mixed with the green corriander leaves
+* [[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"/>
-* Kachri ki chutney - made with kachri ([[wild melon]])
+* [[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>
-* [[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|accessdate=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://books.google.com/books?id=ek9mYa3nHJIC&pg=PA442 | access-date=October 27, 2017 | page=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"/>
-* [[Peanut chutney]] – a mildly spicy chutney that can be used to accompany many various foods
+* [[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.
-* Pudina chutney – prepared using [[Lamiaceae|mint]].<ref name="Prasad 2011"/>
+* [[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>
-* [[Sooth (chutney)|Saunth]] – a sweet chutney used in Indian [[chaat]]s, it is made from dried [[ginger]] (''sooth'') and tamarind (or ''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|accessdate=17 May 2012}}</ref>
+* ''Kachri ki'' chutney—made with ''kachri'' ([[wild melon]]).
-* [[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"/>
+* [[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==
@@ Line 31: / Line 41: @@
 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]]
+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 bar|Food|Society|Lists}}
+{{Portal|Food|Society|Lists}}
 {{div col}}
 * {{annotated link|Anglo-Indian cuisine}}
@@ Line 51: / Line 61: @@
 * {{annotated link|Piccalilli}}
 * {{annotated link|South Asian pickles}}
-* {{annotated link|South Indian Samayal#Chutney|South Indian Samayal § Chutney}}
 {{div col end}}
 ==References==
 {{reflist|30em|refs=
-<ref name="Sudheer Indira 2007">{{cite book | last=Sudheer | first=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="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 | last=Wahhab | first=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="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>
@@ Line 70: / Line 79: @@
 <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 | issue=v. 25, pt. 3 | url=https://books.google.com/books?id=AWQwAQAAIAAJ | access-date=October 26, 2017 | page=237}}</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 | last=Thaker | first=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="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 | last=Hutton | first=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="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>
-<ref name="Wahhab Singh 2016">{{cite book | last=Wahhab | first=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>
 }}
@@ Line 91: / Line 99: @@
 [[Category:Indian condiments]]
 [[Category:Chutney| ]]
+[[Category:Bangladeshi condiments]]

v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Kimchi Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Sahawiq Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle