Ajay Kumar at 17:03, 29 August 2023

2023-08-29T17:03:29Z

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{{Short description|South Asian condiments made of spices, vegetables, and fruit}}
{{About|the condiment|the film|Chutney (film){{!}}''Chutney'' (film)|the genre of music|Chutney music}}
{{Use Indian English|date=December 2017}}
{{Infobox food
| name = Chutney
| image = Chutneykarnataka.jpg
| caption = Different types of chutneys from [[Bangalore, India]]
| alternate_name = ''chammanthi'', ''chatney'', ''chatni'', ''satni'', ''upsecanam'', ''thuvayal'', ''aachar'', ''pacchadi''
| place_of_origin = [[Indian subcontinent]]
| region = [[South Asia]], [[Caribbean]], and parts of [[Africa]], [[Fiji]]
| associated_cuisine = [[Afghan cuisine|Afghanistan]], [[Bangladeshi cuisine|Bangladesh]], [[Fijian cuisine|Fiji]], [[Guyanese cuisine|Guyana]], [[Indian cuisine|India]], [[Mauritian cuisine|Mauritius]], [[Nepali cuisine|Nepal]], [[Pakistani cuisine|Pakistan]], [[South African cuisine|South Africa]], [[Sri Lankan cuisine|Sri Lanka]], [[Surinamese cuisine|Suriname]], [[Trinidad and Tobago cuisine|Trinidad and Tobago]], [[British cuisine|United Kingdom]]
| main_ingredient = Vegetables, fruits, salt, spices, and herbs.
}}
[[File:DakshinChutneys.jpg|thumb|upright|[[South Indian cuisine|South Indian-style]] chutney (green)]][[File:Chutneys.jpg|thumb|upright|Variety of chutneys served with the main dish]]
[[File:MangoChutney.jpg|thumb|upright|[[Mango]] chutney]]
[[File:Pesarattu and Ginger chutney.jpg|thumb|upright|''[[Pesarattu]]'' and [[ginger]] chutney]]

A '''chutney''' ({{lang-bn|চাটনি}} ''[[Romanisation of Bengali|romanised]]: chatni'' {{lang-hi|चटनी}} ''[[Romanisation of Hindi|romanised]]: chatnee'' {{lang-ur|چٹنی}} ''[[Roman Urdu|romanised]]: chatnee'' [[Bhojpuri language|Bhojpuri]]: चटनी) is a [[Spread (food)|spread]] typically associated with [[cuisines of the Indian subcontinent]]. Chutneys are made in a wide variety of forms, such as a [[tomato]] [[relish]], a ground [[peanut]] [[Garnish (food)|garnish]], [[yogurt]] or [[curd]], [[cucumber]], spicy coconut, spicy onion or [[Mentha|mint]] [[dipping sauce]].

A common variant in [[Anglo-Indian cuisine]] uses a tart fruit such as [[Cider apple|sharp apples]], [[rhubarb]] or [[damson]] [[Pickling|pickle]] made milder by an equal weight of [[sugar]] (usually [[Brown sugar|demerara, turbinado or brown sugar]] to replace [[jaggery]] in some Indian sweet chutneys). [[Vinegar]] was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are [[Fruit preserves|jams]], [[Jelly (fruit preserves)|jellies]] and [[pickling|pickles]]) or to be sold as a commercial product. Indian pickles use [[mustard oil]] as a pickling agent, but Anglo-Indian style chutney uses [[Malt vinegar|malt]] or [[Apple cider vinegar|cider vinegar]] which produces a milder product. In western cuisine, chutney is often eaten with [[hard cheese]] or with [[Lunch meat|cold meats]] and [[fowl]], typically in cold [[pub]] lunches.<ref>{{cite web|author=Bateman, Michael|url=https://www.independent.co.uk/arts-entertainment/chutneys-for-relishing-1310363.html|title=Chutneys for relishing|date=18 August 1996|work=The Independent|access-date=27 October 2017}}</ref>

== Etymology ==
The word ''chutney'' derives from Hindi [[wikt:चटनी|चटनी]] ''chaṭnī'', deriving from [[wikt:चाटना|चाटना]] ''chāṭnā'' 'to lick' or 'to eat with appetite'.<ref>{{cite OED|chutney|access-date=17 January 2020}}</ref><ref>{{cite Merriam-Webster|chutney|access-date=17 January 2020}}</ref> In India, ''chutney'' refers to fresh and [[Pickling|pickled]] preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.

==Overview==
{{More citations needed|section|date=August 2021}}
In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator.

In [[Tamil Nadu]], ''thogayal'' or ''thuvayal'' ([[Tamil language|Tamil]]) are preparations similar to chutney but with a pasty consistency. In [[Andhra Pradesh]] it is also called ''pacchadi''. In [[Kerala]] it is also called ''chammanthi'' and in [[Telangana]] it is called ''tokku'' or also ''pacchadi''. ''Thengai chutney,'' a coconut-based chutney, is the one being referred when only 'chutney' is said.

Medicinal plants that are believed to have a beneficial effect are sometimes made into chutneys, for example ''pirandai thuvayal''<ref>{{cite web|url=http://www.seduceyourtastebuds.com/2013/09/pirandai-thuvayal.html|title=Pirandai Thuvayal|access-date=27 October 2017|archive-url=https://web.archive.org/web/20160304041954/http://www.seduceyourtastebuds.com/2013/09/pirandai-thuvayal.html|archive-date=4 March 2016|url-status = dead|df=dmy-all}}</ref> or [[Luffa|ridged gourd]] chutney (''peerkangai thuvayal'' or ''beerakaaya tokku'').<ref>{{cite web|url=http://www.padhuskitchen.com/2012/06/peerkangai-thogayal-ridge-gourd-chutney.html|title=Peerkangai Thogayal-Ridge Gourd Chutney (thuvayal) Recipe|last=Padhu|date=20 June 2012|access-date=27 October 2017}}</ref>

[[Momordica charantia|Bitter gourd]] can also serve as a base for a chutney which is like a relish<ref>{{cite web|url=http://www.smithakalluraya.com/2013/10/hagalakayi-chutney-bitter-gourd-chutney.html|title=Hagalakayi Chutney / Bitter gourd chutney|publisher=Smithakalluraya.com|access-date=27 October 2017}}</ref> or, alternatively as a dried powder.<ref>{{cite web|url=http://yousigma.com/recipes/bittergourdchutneypowder.html|title=Recipes - Bitter Gourd Chutney Powder|first=Chebbi, Deepak|last=M.|website=yousigma.com|access-date=27 October 2017}}</ref>

Occasionally, chutneys that contrast in taste and colour can be served together—a favourite combination being a green mint and [[Chili pepper|chili]] chutney with a contrasting sweet brown [[tamarind]] and [[Date palm|date]] chutney.<ref>{{cite web|url=http://www.divinetaste.com/archives/date-and-tamarind-chutney-coriander-and-mint-chutney/|title=Date And Tamarind Chutney/ Coriander And Mint Chutney » DivineTaste|website=www.divinetaste.com|access-date=27 October 2017}}</ref><ref>{{cite web|url=http://www.tarladalal.com/Khajur-Imli-ki-Chutney-2796r|title=Khajur Imli ki Chutney recipe - Imli ki Chutney Recipes - by Tarla Dalal - Tarladalal.com - #2796|website=www.tarladalal.com|access-date=27 October 2017}}</ref><ref>{{cite web|url=http://www.vegrecipesofindia.com/green-chutney-punjabi-style/|title=green chutney recipe, how to make punjabi green chutney recipe|website=www.vegrecipesofindia.com|date=15 November 2014|access-date=27 October 2017}}</ref><ref>{{cite web|url=http://www.tastyappetite.net/2013/06/how-to-make-green-chutney-sweet-chutney.html|title=How to make Green Chutney & Sweet Chutney for Chats : (Mint Chutney) / (Date & Tamarind Chutney) / Chutneys for Chats|website=www.tastyappetite.net|access-date=27 October 2017}}</ref><ref>{{cite web|url=https://www.sattvicrecipe.com/green-tomato-chutney/|title=Green Tomato Chutney/ Husk Tomatillos Chutney » Sattvic Recipe|website=www.sattvicrecipe.com|access-date=27 October 2017}}</ref>

Chutneys may be ground with a [[mortar and pestle]] or an ''ammikkal'' ([[Tamil language|Tamil]]). Spices are added and ground, usually in a particular order; the wet paste thus made is [[Sautéing|sautéed]] in [[vegetable oil]], usually [[Sesame oil|gingelly (sesame)]] or [[peanut oil]]. Electric [[blender]]s or [[food processor]]s can be used as labour-saving alternatives to the stone grinding technique.

Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include [[sugar]], [[salt]], [[garlic]], [[tamarind]], [[onion]] or [[ginger]].<ref>Jellies, Jams & Chutneys, {{cite book|last1=Prince |first1=Thane|title=Jellies, Jams & Chutneys|date=19 May 2008|publisher=Penguin |isbn=9780756651794|url=https://books.google.com/books?id=Mk2RNNQbjcQC&q=recipe+for+chutney+food}}</ref> Western-style chutneys originated from Anglo-Indians at the time of the [[British Raj]] recreated Indian chutneys using English orchard fruits—sour cooking apples and rhubarb, for example. They would often contain dried fruit: [[raisin]]s, [[Ribes|currants]], and [[Sultana (grape)|sultanas]].

They were a way to use a glut of ripened fruit and preserving techniques were similar to sweet fruit preserves using approximately an equal weight of fruit and sugar, the vinegar and sugar acting as preservatives.

South Indian chutney powders are made from roasted dried lentils to be sprinkled on ''[[idli]]s'' and ''[[Dosa (food)|dosa]]s''.<ref>{{cite web|url=http://simpleindianrecipes.com/RecipesByCategory/Condiments/DryChutneyPowders.aspx|title=Dry Chutney Powders - Simple Indian Recipes|website=simpleindianrecipes.com|access-date=27 October 2017}}</ref> Peanut chutneys can be made wet or as a dry powder.<ref>{{cite web|url=http://foodviva.com/chutney-raita-recipes/peanut-chutney-recipe/#hproduct-120|title=Peanut Chutney Recipe - South Indian Style Chutney for Dosa and Idli|access-date=27 October 2017}}</ref><ref>{{cite web|url=http://www.smithakalluraya.com/2014/06/peanut-chutney-powder-shenga-chutney.html|title=PEANUT CHUTNEY POWDER / SHENGA CHUTNEY PUDI|date=27 June 2014|access-date=27 October 2017}}</ref>

[[Spice]]s commonly used in chutneys include [[fenugreek]], [[coriander (spice)|coriander]] (also called cilantro), [[cumin]], and [[asafoetida]] (''hing''). Other prominent ingredients and combinations include [[coriander]], [[capsicum]], [[mentha|mint]] (coriander and mint chutneys are often called हरा ''hara'' chutney, Hindi for "green"), [[Tamarind]] or ''imli'' (often called ''meethi'' chutney, as मिठाई ''meethi'' in Hindi means "sweet"), [[Sooth (chutney)|sooth]] (or ''[[Sooth (chutney)|saunth]]'', made with dates and ginger), [[Coconut chutney|coconut]], [[onion]], [[prune]], [[tomato]], [[red chili]], green [[Chili pepper|chili]], [[mango]], [[Lime (Citrus aurantifolia)|lime]] (made from whole, unripe limes), [[garlic]], [[coconut]], [[peanut]], [[Dahi chutney|''dahi'' (yogurt)]], green tomato, ''[[dhaniya]]'' ''[[pudina]]'' (cilantro and mint), [[peanut]] (''shengdana'' chutney in Marathi), [[ginger]], red [[chili powder]], [[tomato]] [[onion]] chutney,<ref>{{cite web|url=http://www.sinfulcurry.com/tomato-onion-chutney/ |title=Tomato Onion chutney « Sinful Curry|work=sinfulcurry.com}}</ref> [[cilantro]], [[Mentha|mint]] [[coconut]] chutney,<ref>{{cite web|url=http://www.sinfulcurry.com/cilantro-mint-coconut-chutney/ |title=Cilantro Mint Coconut Chutney « Sinful Curry |publisher=sinfulcurry.com}}</ref> and apricot.<ref>{{cite web |url=http://www.bbcgoodfood.com/recipes/5111/apricot-blatjang |title=Apricot blatjang|author=Sara Buenfeld|date=1 February 2008|publisher=BBC Good Food}}</ref>

[[Major Grey's Chutney]] is a type of [[Sweetness|sweet]] and [[Piquance|spicy]] chutney popular in the [[United States]]. The recipe was reportedly created by a 19th-century [[British Army]] officer of the same name (likely [[apocryphal]]) who presumably had resided for a period of time in the [[British Raj|Raj]]. Its characteristic ingredients are [[mango]], [[raisin]]s, [[vinegar]], [[Lime (fruit)|lime]] juice, [[onion]], [[tamarind]] extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the UK and the US.

== History ==
{{More citations needed section|date=October 2017}}

[[File:Chicken chatni.jpeg|thumb|upright|Chicken ''chatni'']]
Similar in preparation and usage to a [[relish|pickle]], simple spiced chutneys can be dated to 500 BC.<ref name=":0">{{Cite web|url=https://mamellada.gr/history-of-chutney/|title=History of Chutney|date=2018-08-12|website=Mamellada|language=en-US|access-date=2020-04-01}}</ref> Originating in India,<ref>{{cite book | last=Raghavan | first=S. | title=Handbook of Spices, Seasonings, and Flavorings, Second Edition | publisher=CRC Press | year=2006 | isbn=978-1-4200-0436-6 | url=https://books.google.com/books?id=bePKBQAAQBAJ&pg=PA255 | access-date=October 30, 2017 | page=255}}</ref> this method of preserving food was subsequently adopted by the [[Roman Empire|Romans]] and [[Kingdom of Great Britain|British]] thanks to their encounters and contacts with the Indian subcontinent. As greater imports of foreign and varied foods increased into northern Europe, chutney fell out of favour in Britain. This combined with a greater ability to refrigerate fresh foods and an increasing number of glasshouses meant the British consumption of chutney and pickle were relegated to [[British Army|army]] usage and individuals residing in colonial India. Chutney resurged in popularity in England around the 1780s as an appetizer.

[[Diego Álvarez Chanca]] brought back [[chili peppers]] from the Americas to [[Habsburg Spain|Spain]] in 1493. He had sailed with [[Christopher Columbus|Columbus]]. After discovering their medicinal properties, Chanca developed a chutney to administer them. In the early 17th century, officials of the [[East India Company]] on the Indian subcontinent subsisted on preserved foodstuffs such as lime pickles, chutneys and [[marmalade]]s. (Marmalades proved unpopular due to their sweetness. They were also rare due to a lack of available sugar.) Beginning in the 17th century, fruit chutneys were shipped to various European countries as [[luxury goods]]. These imitations were called "mangoed" fruits or vegetables, the word 'chutney' being associated with the [[working class]] in these countries.<ref name=":0" />

[[Major Grey's Chutney]] is thought to have been developed by a British officer who had travelled to the Indian subcontinent. The formula was eventually sold to [[Crosse and Blackwell]], a major British food manufacturer, probably in the early 1800s.<ref>{{cite book | last=Helstosky | first=C. | title=The Routledge History of Food | publisher=Taylor & Francis | series=Routledge Histories | year=2014 | isbn=978-1-317-62113-3 | url=https://books.google.com/books?id=ul6vBAAAQBAJ&pg=PA330 | access-date=2017-10-27 | page=330}}</ref> In the 19th century, types of chutney like Major Grey's or Bengal Club that catered to western tastes were shipped to Europe from Indian subcontinent. Generally, these chutneys are fruit, vinegar, and sugar cooked down to a [[Reduction (cooking)|reduction]].

== By regions of India ==
{{Unreferenced section|date=August 2021}}
[[File:Fresh coconut chutney.jpg|thumb|upright|Fresh [[coconut chutney]]]]
[[File:Pudina_Chutney.jpg|thumb|upright|[[Mentha|Mint]] chutney]]
[[File:TomatoChutney.jpg|thumb|upright|Homemade [[tomato chutney]]]]
{| class="wikitable sortable"
!Region
!Chutneys
|-
|[[Assam]]
|[[Coriander]], [[spinach]], [[tomato chutney]], [[curry leaf]], [[Chili pepper|chili]], [[radish]], [[carrot]], [[cucumber]], [[beetroot]], [[lentil]], [[chickpea]], [[Bhut jolokia|ghost chilli pepper]] chutneys
|-
|[[Andhra Pradesh]]
|''[[Gongura]]'', peanut, curry leaf, [[coconut chutney]], cilantro, red chilli with mung bean, [[Gram flour|chickpea]], pigeon pea, tomato, [[onion]], eggplant, okra, garlic, [[Phyllanthus emblica|''amla'' (Indian gooseberry)]], citron, cucumber, carrot, Thotakooraa, bitter gourd, bottle gourd, ash gourd, raw mango, beetroot, luffa, pumpkin, lemon, sponge gourd, ridge gourd, snake gourd, chowchow, cabbage, cauliflower, ivy gourd, Dosakaayaa, Budamakaayaa, tamarind, green and red chilli, ginger, [[mentha|mint]], [[mango]]
|-
|[[Gujarat]]
|Hot [[Lime (fruit)|lime]] chutney, [[garlic chutney]], [[tamarind]] chutney, [[Mentha|fudina]] chutney, [[papaya]] chutney, ''[[besan]]'' chutney, ''[[dal]]'' chutney
|-
|[[Haryana]]
|Onion garlic chilli chutney, ''kachri'' chutney (small wild [[muskmelon]]), ''hara choley'' chutney (unripe young [[Chickpea|green chickpea]]), ''pudina'' (mint) chutney, [[tomato chutney]], potato chutney
|-
|[[Himachal Pradesh]]
|[[Guava]] and [[eggplant]] chutneys
|-
|[[Karnataka]]
|Coconut chutney, horsegram chutney, ''chana dal'' chutney, onion chutney, red chilli chutney, garlic chutney, capsicum chutney, ''[[urad dal]]'' chutney, cowpea chutney, chilli, peanut, tomato, [[tamarind]], mango, ''[[urid]] [[dal]]'', ''pudina'' (mint), ''heeray kayi'' ([[ridge gourd]]),<ref>{{cite web|url=https://udupi-recipes.com/2016/02/ridge-gourd-chutney-without-coconut.html|title=Ridgegourd chutney without coconut|author=udupi-recipes|access-date=17 March 2023}}</ref> ''badane kayi'' (eggplant), ''uchellu'' ([[niger seed]]), ''bende kaayi'' ([[okra]] or ladyfinger), ''agashi'' ([[flax seed]]), [[bitter gourd]] (Haagalakayi), ginger chutneys. Also chutneys are made from the peels of [[pumpkin]], [[bottle gourd]], ridge gourd and bitter gourd in [[Karavali]] and [[Malenadu]] regions of Karnataka state in India.
|-
|[[Kerala]]
|Coconut chutney, mint, ''urad dal'', mango, dry fish, [[shrimp]], onion chutney
|-
|[[Maharashtra]]
|Hot raw mango chutney, coconut chutney, ''muramba'', ''[[panchamrit]]'', ''mirachicha [[thecha]]'': dry chutneys made with oil seeds such as with ''till'' ([[sesame seed]]), ''javas'' ([[flax seed]]), ''[[solapur]]i shengadana'' (peanut/red chili powder), ''karale'' ([[Niger seed]]), peanut/[[garlic]] (''lasun''), roasted ''dudhi'' ([[bottle gourd]]) skin chutney, tamarind chutney
|-
|[[Manipur]]
|[[Eromba]]
|-
|[[Odisha]]
|Coconut, mango, orange, tomato, [[dried fish]] chutneys
|-
|[[Punjab (India)|Punjab]]
|''Pudina'' (mint) chutney, onion chutney, tamarind chutney, mango chutney
|-
|[[Tamil Nadu]]
|Raw [[Coconut chutney]], fried [[Coconut chutney]], [[coriander]], mint, [[tomato]], [[onion]], [[ginger]], [[garlic]], [[peanut]], seasame, curry leaf, green chilli, red chilli, radish, [[mango]], [[mango]] leaf, Guva leaf, [[tamarind]], green tamarind, tamarind flower, tamarind leaf, [[lentil]] chutneys, almost all vegetables and Indian herbs.
|-
|[[Telangana]]
|[[Coconut chutney]], [[peanut]], [[lemon]], g''ongura'', peanut, curry leaf, cilantro, red chilli with mung bean, [[gram|chickpea]], pigeon pea, tomato, [[onion]], eggplant, okra, garlic, [[Phyllanthus emblica|''amla'' (Indian gooseberry)]], citron, cucumber, carrot, Thotakooraa, bitter gourd, bottle gourd, ash gourd, raw mango, beetroot, luffa, pumpkin, lemon, sponge gourd, ridge gourd, snake gourd, chowchow, cabbage, cauliflower, ivy gourd, Dosakaayaa, Budamakaayaa, tamarind, green and red chilli, ginger, [[mentha|mint]], [[mango]]
|-
|[[Uttar Pradesh]] and [[Bihar]]
|Coriander seed and leaf, garlic, roasted onion, cooked tomato, mint, radish, ''amla'' ([[gooseberry]]), sweet and sour mango, green chili, boiled potato and pickled mango, red chili and [[jaggery]] chutneys
|-
|[[Uttarakhand]]
|[[Bhang|''Bhanga'']] (cannabis) chutney
|-
|[[West Bengal]]
|''Amla'', coriander, lime, apple, peanuts, green mango, tomato, papaya, pineapple, [[Date (fruit)|date]], dried mango jelly and other dry fruits, green chilli chutneys
|}

== See also ==

{{portal|Food}}
{{div col}}

* {{annotated link|Blatjang}}
* {{annotated link|Branston (brand)|Branston pickle}}
* {{annotated link|Dahi chutney}}
* {{annotated link|Furikake}} used similarly to dry chutney
* {{annotated link|Fukujinzuke}} commonly used as relish for Japanese curry
* {{annotated link|South Asian pickle|Indian pickle}}
* {{annotated link|Piccalilli}}
* {{annotated link|Relish}}
* {{annotated link|Sooth (chutney)}}
* {{annotated link|Tomato ketchup }} that is technically a chutney<ref>{{cite web |last1=Jurafsky |first1=Dan |author1-link=Dan Jurafsky |title=The Language of Food |url=https://www.youtube.com/watch?v=9iYwUh1Hdho&t=700s |website=youtube.com |publisher=[[Talks at Google]] |language=en |format=video |date=13 November 2015}}</ref>

* {{annotated link|List of chutneys}}
* {{annotated link|List of condiments}}
* {{annotated link|Dipping sauce#List of common dips|List of dips}}
* {{annotated link|List of ancient dishes}}

* {{annotated link|Anglo-Indian cuisine}} with chutneys unique to the UK and elsewhere
* {{annotated link|Fusion cuisine}}
{{div col end}}

== References ==
{{Reflist|30em}}

== Further reading ==
* Weaver, William Woys. "Chutney". ''Encyclopedia of Food and Culture.'' Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 417–418. 3 vols. {{ISBN|0-684-80568-5}}.
* Dahiya, Ashish. ''Food of Haryana: The Great Chutneys'' Vol. 1. India. {{ISBN|978-93-81818-05-3}}.
* [https://web.archive.org/web/20160304200247/https://www.canterbury.gov.uk/media/254581/chutneypicklesjamsoilsleaflet.pdf Food Safety in Production of Chutney, Pickles. Jams, Oils – UK]

== External links ==
{{Commons category}}
* [http://www.foodreference.com/html/artchutney.html Chutney Origins]. Foodreference.com.

{{Pakistani dishes}}
{{Indian Dishes}}
{{Condiments}}
{{English cuisine}}
{{South African cuisine}}

[[Category:Chutney| ]]
[[Category:Ancient dishes]]
[[Category:Sri Lankan cuisine]]
[[Category:Indian condiments]]
[[Category:South Asian cuisine]]
[[Category:Vegetarian dishes of India]]
[[Category:Pakistani condiments]]
[[Category:Bangladeshi condiments]]
[[Category:Fijian cuisine]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Trinidad and Tobago cuisine]]

Chutney - Revision history

Ajay Kumar at 17:03, 29 August 2023