chutni

Chutni, often spelled chutney, is a broad family of condiments originating in the Indian subcontinent and widely used across South Asia and the Indian diaspora. The term comes from the Hindi-Urdu word chatni, with cognates in many regional languages; the exact etymology reflects a long history of spice-based sauces prepared to accompany meals and snacks.

Chutnis range from fresh and uncooked sauces to cooked pastes and preserves. They are typically based on herbs, fruits, or vegetables and can be green, red, or brown in color. Common bases include coriander and mint, coconut, tamarind, tomato, peanuts, or mango. Preparations may be smooth or chunky and are often seasoned with salt, chili, sugar or jaggery, and acidic elements such as lemon juice or vinegar. Some chutnis are simply ground pastes, while others are simmered and tempered with spices and mustard seeds, curry leaves, or garlic.

Regional varieties are numerous. Green chutney (cilantro, mint, green chili, lemon juice) is popular in North and Central Indian snacks. Coconut chutney (grated coconut, green chili, ginger) is a staple accompaniment in South Indian cuisine, frequently tempered with mustard seeds and curry leaves. Tamarind chutney blends tamarind, jaggery, and spices and is common with street foods and chaats. Other examples include tomato chutney, peanut chutney, and sweet mango chutney.

Chutnis are typically served as accompaniments to snacks such as samosas, dosas, idlis, pakoras, or chapatis, and can be prepared at home or bought commercially. They are stored refrigerated, with shelf life varying by ingredients and preparation. In many regions, chutney-making reflects local tastes and available produce, contributing to a diverse culinary tradition.