chutney

Chutney is a family of condiments originating in the Indian subcontinent, typically a relish or sauce made from fruits, vegetables, herbs, and spices. The name is derived from the Hindustani word chatnī, from Sanskrit roots, referring to tasting or savoring.

Chutneys vary widely by region. Fruit chutneys such as mango, tamarind, or pineapple are usually sweet and tangy, balanced with sugar or jaggery and vinegar. Green chutneys combine fresh herbs like cilantro and mint with green chilies and often lemon juice. Other varieties include onion chutney, tomato chutney, coconut chutney, and peanut chutney, which may be cooked or served fresh. In South Asian cuisine chutneys can be sweet, sour, hot, or spicy, and may be fried, roasted, or ground to a paste.

In the United Kingdom and the Caribbean, chutneys were adapted to local tastes, commonly thicker and sweeter, and often used as accompaniments to curries, cheeses, sandwiches, meats, or snacks. Common examples include mango chutney in the UK, tamarind chutney, and various spiced fruit chutneys in the Caribbean. Preparation typically involves chopping or grinding ingredients, adding salt, sugar or jaggery, vinegar or tamarind juice, and a blend of mustard seeds, cumin, coriander, ginger, garlic, and chilies, then simmering until the flavors meld and the mixture thickens. Preservation is achieved by acidity and sugar, and chutneys can be refrigerated for weeks or canned for longer storage.