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Links to Wikipedia articles on notable chutney varieties
Ingredients being used in the preparation of a plum chutney 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 spices , vegetables , or fruit .[ 1] pickle .[ 1] [ 2] mass-produced food product.
Chutneys
Mint chutney (left), Saunth chutney (right), yogurt (top) and aloo tikki (bottom)Branston Pickle – a jarred, mass-produced pickled chutney first made in England in 1922 by Crosse & Blackwell .[ 3] [ 4] [ 5] [ 6] Coconut chutney – a South Indian chutney side dish and condiment ,[ 7] South Indian states. it is made with coconut pulp ground with other ingredients such as tamarind , green chili peppers and coriander .[ 7] Chammanthi podi – a dry condiment and coconut chutney[ 8] Kerala Mango Ginger chutney – a Bengali chutney prepared using mango ginger (or Amada) and tamarind (or tetul) paste. Usually served as a condiment with Samosa (or Singara) and other fritters.[ 9] Pineapple chutney – common in Bengali cuisine as "Anaras er chutney". This chutney is prepared by boiling thin slices of pineapple (or Anaras) in suger or jaggery syrup. Pomegranate seeds can also be added with sliced pineapples.[ 10] Coriander chutney – common in Indian cuisine[ 11] [ 12] [ 13] [ 14] Gooseberry chutney – Gooseberry (or Amla) Chutney or "Amlakir Chutney" is common in Bengali cuisine. It is prepared by boiling raw sliced gooseberries in spicy jaggery or suger syrup.[ 15] Eromba – common in Manipuri cuisine 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 suger and lemon juice. Dried fruits like raisin and cashew are also added later.[ 16] Dahi chutney – strained yogurt that is mixed into a chutney of mint and onions, it is popular in South India.Garlic chutney – prepared using fresh garlic , dry or fresh coconut , groundnuts and green or red chili peppers, it is prepared in both wet and dried forms.[ 17] [ 18] [ 19] [ 20] [ 21] Green mango chutney – an Indian chutney prepared using unripe mangoes Hara Choley Chuntney - chutney made with raw unripe green chickpeas and often mixed with the green corriander leaves
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 ,[ 22] [ 23] [ 24] British India .[ 25] [ 26] [ 27] Peanut chutney – a mildly spicy chutney that can be used to accompany many various foodsPudina chutney – prepared using mint .[ 28]
Saunth – a sweet chutney used in Indian chaats , it is made from dried ginger (sooth ) and tamarind (or imli ) paste, hence the name.[ 29] Tomato chutney – a type of chutney prepared using tomatoes as a primary ingredient.[ 30] Tamtar kasundi originated in Bengal and is typically a spicy and savory tomato and mustard chutney.[ 31] mass-produced product in the United States.[ 32] [ 32] [ 33] Ridge gourd Chutney - part of Udupi cuisine eaten during the meal or as accompaniment to snacks like Dosa or Idli .[ 34] Hog Plum Chutney - Hog plum chutney is common in Bengali and Karnataka cuisine. It is called "Amrar Chutney" in West Bengal state of India. Ambade (Tulu) chutney made from Hog plum is a special dish from coastal districts of Karnataka state of India (Bharat).[ 35]
Gallery
See also
References
^ a b Gisslen, W. (2010). Professional Cooking, College Version ISBN 978-0-470-19752-3 . Retrieved October 30, 2017 . ^ Raghavan, S. (2006). Handbook of Spices, Seasonings, and Flavorings, Second Edition 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 ISBN 978-0-19-964024-9 . Retrieved 26 October 2017 . ^ van Wyk, B.E. (2014). Culinary Herbs and Spices of the World ISBN 978-0-226-09183-9 . Retrieved 26 October 2017 . ^ Martin, K. (2017). Famous Brand Names and Their Origins ISBN 978-1-78159-015-7 . Retrieved 27 October 2017 . ^ a b Wahhab, I.; Singh, V. (2016). The Cinnamon Club Cookbook ISBN 978-1-4729-3307-2 . Retrieved October 26, 2017 . ^ Kannampilly, V. (2003). The Essential Kerala Cookbook ISBN 978-0-14-302950-2 . Retrieved October 26, 2017 . ^ Nair, Pradeepa (2019-09-06). "Mango Ginger Chutney" . Culinary Labs . Retrieved 2020-07-29 . ^ "Pineapple chutney" . BBC Good Food . Retrieved 2020-07-30 .^ Madavan, V. (2009). Cooking the Indian Way ISBN 978-0-7613-4395-0 . Retrieved October 30, 2017 . ^ Hutton, W.; Kawana, M.; Choi, S.C. (2012). Cook's Guide to Asian Vegetables 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 ISBN 978-0-241-27883-3 . Retrieved October 30, 2017 . ^ Makan, C. (2017). Chai, Chaat & Chutney: a street food journey through India ISBN 978-1-78472-303-3 . Retrieved October 30, 2017 . ^ Kitchen, Archana's. "Sweet & Spicy Amla Chutney Recipe" . Archana's Kitchen . Retrieved 2020-07-29 . ^ "Bengali Plastic Chutney - Sweet Raw Papaya Chutney | Food Indian" . foodindian.org . Retrieved 2020-07-07 .^ 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 ISBN 978-0-7818-1143-9 . Retrieved October 26, 2017 . ^ The Gazetteer of Bombay Presidency . 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 ISBN 978-1-4051-7358-2 . Retrieved October 26, 2017 . ^ "Chutney Origins" . FoodReference.com. Retrieved 2017-01-14 .^ Carpender, D. (2004). 500 More Low-Carb Recipes 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 ISBN 978-1-101-58577-1 . Retrieved October 27, 2017 . ^ Helstosky, C. (2014). The Routledge History of Food 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 . ^ Prasad, V. (2011). Indian Vegetarian Cooking from an American Kitchen ISBN 978-0-307-87439-9 . Retrieved October 30, 2017 . ^ "Imli (Tamarind) Saunth (Dried Ginger) Chutney conserve Recipe" . Indiacurry.com. Retrieved 17 May 2012 .^ Sudheer, K.P.; Indira, V. (2007). Post Harvest Technology of Horticultural Crops 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 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 . Retrieved October 27, 2017 .^ "El Paso Herald from El Paso, Texas on March 19, 1897" . El Paso Herald . p. 4. Retrieved October 27, 2017 .^ "Ridge Gourd Chutney without Coconut" . udupi-recipes.com. Retrieved 10 January 2020 .^ "Hog plum chutney, Ambate kayi chutney" . udupi-recipes.com. Retrieved 10 January 2020 .
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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
