List of chutneys

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Last edited March 21, 2026
File:Plum chutney ingredients.jpg
Ingredients being used in the preparation of a plum chutney

This is a list of notable chutney varieties. Chutney is a sauce and condiment in Indian cuisine, the cuisines of the Indian subcontinent and South Asian cuisine. It is made from a highly variable mixture of spices, vegetables, or fruit.[1] Chutney originated in India, and is similar in preparation and usage to a pickle.[1][2] In contemporary times, chutneys and pickles are a mass-produced food product.

Chutneys

File:Fresh coconut chutney.jpg
Fresh coconut chutney
File:Aloo Tikki served with chutneys.jpg
Mint chutney (left), saunth chutney (right), yogurt (top) and aloo tikki (bottom)
File:Clear Glass Bottle Full of Major Grey’s Sun Brand Chutney From the 1904 World’s Fair.jpg
A clear glass bottle of Sun Brand Major Grey's Chutney from the 1904 World’s Fair
  • Blatjang —a South African chutney made from dried fruit.
  • Branston Pickle—a jarred, mass-produced pickled chutney first made in England in 1922 by Crosse & Blackwell.[3][4][5] It is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce.[6]
  • Chammanthi podi—a dry condiment and coconut chutney[7] from the Indian state of Kerala.
  • Coconut chutney—a South Indian chutney side dish and condiment,[8] it is common in South Indian states. It is made with coconut pulp ground with other ingredients such as tamarind, green chili peppers and coriander.[8]
  • Coriander chutney—common in Indian cuisine.[9][10][11][12]
  • Dahi chutney—strained yogurt mixed into a chutney of onions and (for example) mint, popular in South India.[13] In North India this is called raita.
  • Garlic chutney—prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, prepared in both wet and dried forms.[14][15][16][17][18]
  • Gooseberry chutney—gooseberry (amla) chutney or "amlakir chutney" is common in Bengali cuisine. It is prepared by boiling raw sliced gooseberries in spicy jaggery or sugar syrup.[19]
  • Green mango chutney—an Indian, Kenyan chutney prepared using unripe mangoes.
  • Hara choley chutney—made with raw unripe green chickpeas, often mixed with green coriander leaves.
  • Hog plum chutney—common in Bengali and Karnataka cuisine. It is called "Amrar chutney" in West Bengal. Ambade (tulu) chutney made from hog plum is a special dish from coastal districts of the Karnataka state of India (Bharat).[20]
  • Kachri ki chutney—made with kachri (wild melon).
  • Major Grey's Chutney—reputedly created by a 19th-century British Army officer of the same name who, though likely apocryphal,[21][22][23] presumably lived in British India.[24][25] It has been described as a mild chutney compared to others that have a spicier flavor profile.[26]
  • Mango ginger chutney—a Bengali chutney prepared using mango ginger (amada) and tamarind (tetul) paste. Usually served as a condiment with samosa (singara) and other fritters.[27]
  • Papaya chutney—a chutney common in Bengali cuisine. This chutney which is also called "plastic chutney" is prepared with boiling fresh sliced green papaya in water with sugar and lemon juice. Dried fruits like raisins and cashews may also be added later.[28]
  • Peanut chutney—a mildly spicy chutney that can be used to accompany many various foods.
  • Pineapple chutney—common in Bengali cuisine as "anaros er chutney". This chutney is prepared by boiling thin slices of pineapple (anaras) in sugar or jaggery syrup. Pomegranate seeds can also be added with sliced pineapples.[29]
  • Pudina chutney—prepared using mint.[30]
  • Ridge gourd chutney—part of Udupi cuisine eaten during the meal or as accompaniment to snacks like dosa or idli.[31]
  • Saunth—a sweet chutney used in Indian chaats, made from dried ginger (sooth) and tamarind (imli) paste, hence the name.[32]
  • Tamarind chutney—also known as imli chutney, it is used in some Indian snacks. Tamarind chutney made from imli, banana, and some spices can also be used with samosa, kachori, and other fried Indian snacks.[33]
  • Tomato chutney—a type of chutney prepared using tomatoes as a primary ingredient.[34] Tamtar kasundi originated in Bengal and is typically a spicy and savory tomato and mustard chutney.[35] Tomato chutney has been a mass-produced product in the United States.[36] Gordon & Dilworth in New York produced it in the 1890s–1900s, and exported some of the product.[36][37]

See also

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References

  1. ↑ 1.0 1.1 Cite error: Invalid <ref> tag; no text was provided for refs named Gisslen 2010
  2. ↑ Handbook of Spices, Seasonings, and Flavorings, Second Edition{{#if:Raghavan|, Raghavan}. CRC Press(2006). ISBN 978-1-4200-0436-6
  3. ↑ Branston Pickle sold to Japan's Mizkan in £92.5m deal. The Telegraph(30 Oct 2012). Retrieved 2017-10-26.
  4. ↑ The Diner's Dictionary: Word Origins of Food and Drink{{#if:Ayto|, Ayto}. OUP Oxford(2012). ISBN 978-0-19-964024-9
  5. ↑ Culinary Herbs and Spices of the World{{#if:van Wyk|, van Wyk}. University of Chicago Press(2014). ISBN 978-0-226-09183-9
  6. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Martin 2017
  7. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Kannampilly 2003
  8. ↑ 8.0 8.1 Cite error: Invalid <ref> tag; no text was provided for refs named Wahhab Singh 2016
  9. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Madavan 2009
  10. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Hutton Kawana Choi 2012
  11. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Sodha 2016
  12. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Makan 2017
  13. ↑ Mint Yogurt Chutney Recipe. recipe2cook.com. Retrieved 16 May 2012.
  14. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Gopal 2017
  15. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Bharadwaj 2005
  16. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named The Gazetteer of Bombay Presidency
  17. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Koranne-Khandekar 2017
  18. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Thaker Barton 2012
  19. ↑ Sweet & Spicy Amla Chutney Recipe, Kitchen, Archana's. Archana's Kitchen. Retrieved 2020-07-29.
  20. ↑ Hog plum chutney, Ambate kayi chutney. udupi-recipes.com. Retrieved 10 January 2020.
  21. ↑ Chutney Origins. FoodReference.com. Retrieved 2017-01-14.
  22. ↑ 500 More Low-Carb Recipes{{#if:Carpender|, Carpender}. Fair Winds Press(2004). ISBN 978-1-61673-783-2
  23. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named ATK 2012
  24. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Scott 2012
  25. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Helstosky 2014
  26. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Sheraton 1982
  27. ↑ Mango Ginger Chutney, Nair, Pradeepa. Culinary Labs(2019-09-06). Retrieved 2020-07-29.
  28. ↑ Bengali Plastic Chutney - Sweet Raw Papaya Chutney | Food Indian. foodindian.org. Retrieved 2020-07-07.
  29. ↑ Pineapple chutney. BBC Good Food. Retrieved 2020-07-30.
  30. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Prasad 2011
  31. ↑ Ridge Gourd Chutney without Coconut. udupi-recipes.com. Retrieved 10 January 2020.
  32. ↑ Imli (Tamarind) Saunth (Dried Ginger) Chutney conserve Recipe. Indiacurry.com. Retrieved 17 May 2012.
  33. ↑ 5 Best Chutney Recipes That Can Make Your Food & Snacks Tasty, vikas, m. bestindianrecipesfood.blogspot.com/. Retrieved February 2, 2021.
  34. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Sudheer Indira 2007
  35. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Green 2015
  36. ↑ 36.0 36.1 Cite error: Invalid <ref> tag; no text was provided for refs named Court Appeals 1910
  37. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named El Paso Herald 1897

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