chutneys

Chutney is a family of condiments commonly used in South Asian cuisines, typically a sauce or relish made from fruits or vegetables with spices, salt, and a sour agent such as tamarind, vinegar, or citrus. The word traces to the Hindi chatni, meaning a spicy or sour taste. Chutneys have spread beyond the Indian subcontinent and are found in British, Caribbean, Southeast Asian, and other culinary traditions, where local ingredients influence their development.

Common varieties include fruit chutneys (mango, tamarind, pineapple, lime) that are often sweet-sour and may include sugar or jaggery; green chutneys made with cilantro, mint, green chilies, and lime juice; coconut chutney made from grated coconut and spices; and onion or garlic-based chutneys. Some chutneys are cooked to a thick, jam-like consistency, while others are prepared fresh and chunky. The flavor spectrum ranges from mildly sweet to hot and tangy, and recipes can incorporate herbs, tamarind, tamarind pulp, ginger, or chili.

Preparation methods vary: chutneys can be ground or blended, simmered to reduce moisture, or left raw for bright freshness. They may be fermented or preserved through acidity and sugar to extend shelf life. Uses include accompaniment to snacks such as samosas and pakoras, served with dosas and curries, or used as a condiment with breads, rice, or cheeses. In Western contexts, chutneys are also common as sandwich spreads or glazes, reflecting regional adaptations while retaining traditional roots.