chatni

Chutni, also spelled chatni or chutney in English, refers to a family of condiments in Indian cuisine and its diaspora. Typically a sauce or relish, it is made by grinding or blending fruit, vegetables, herbs or a combination, often with spices, salt, souring agents and a sweet element. Chutneys may be fresh or cooked and vary widely by region and purpose.

Common bases include coconut, coriander leaves, mint, tamarind, tomato, mango, and peanuts. Preparation ranges from raw blends to cooked reductions. Ingredients are ground with chilies, garlic, onion, ginger, jaggery or sugar, and salt, and may include yogurt or oil. Chutneys can be smooth pastes or chunky relishes, and may be tempered with mustard seeds, curry leaves, or sesame oil for added aroma.

Regional varieties are diverse. South Indian coconut chutney often contains roasted chana dal, green chilies and curry leaves; North Indian chutneys tend to emphasize cilantro and mint; tamarind-based sweet-sour chutneys are common across several regions; tomato chutney is widely used in Tamil and Andhra cuisines; peanut and garlic chutneys are prevalent as well.

Uses and storage are practical considerations. Chutneys are commonly served with dosas, idlis, samosas, pakoras, chaats and other snacks, providing contrasting or complementary flavors. Fresh chutneys are best consumed within a few days; coconut-based varieties may spoil sooner and should be refrigerated. Some chutneys can be frozen for longer storage, but refrigeration and hygiene are important to prevent spoilage.