List of chutneys
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. Chutney originated in India, and is similar in preparation and usage to a pickle. In contemporary times, chutneys and pickles are a mass-produced food product.
- Branston Pickle – a jarred, mass-produced pickled chutney first made in England in 1922 by Crosse & Blackwell. It is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce.
- Coconut chutney – a South Indian chutney side dish and condiment, 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.
- Coriander chutney – common in Indian cuisine
- Eromba – common in Manipuri cuisine
- 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.
- 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, presumably lived in British India. It has been described as a mild chutney compared to others that have a spicier flavor profile.
- Peanut chutney – a mildly spicy chutney that can be used to accompany many various foods
- Pudina chutney – prepared using mint.
- Saunth – a sweet chutney used in Indian chaats, it is made from dried ginger (sooth) and tamarind (or imli) paste, hence the name.
- Tomato chutney – a type of chutney prepared using tomatoes as a primary ingredient. Tamtar kasundi originated in Bengal and is typically a spicy and savory tomato and mustard chutney. Tomato chutney has been a mass-produced product in the United States. Gordon & Dilworth in New York produced it in the 1890s–1900s (decade), and exported some of the product.
- Ridge gourd Chutney - part of Udupi cuisine eaten during the meal or as accompaniment to snacks like Dosa or Idli.
- Hog Plum Chatni - Hog plum or Ambade (Tulu) chutney is a special dish from coastal districts of Karnataka state of India (Bharat).
- Anglo-Indian cuisine – Cuisine developed during British Raj
- Cheese and pickle sandwich – A popular British sandwich
- Chow-chow – A North American pickled relish
- List of ancient dishes
- List of condiments
- List of fruit dishes
- List of Indian condiments
- List of Indian pickles
- List of Pakistani condiments
- List of pickled foods – List of links to Wikipedia articles on pickled foods
- Piccalilli – A relish of chopped pickled vegetables and spices
- South Asian pickles – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits
- South Indian Samayal § Chutney
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