Chutney

What is Chutney?

Chutney is a broad term for a range of sauces and relishes, most often served as a side to main dishes in Indian and South Asian cooking. It can be made from fruits, vegetables, or herbs, combined with salt and spices. Some chutneys are raw and bright, like coriander or mint chutney, while others are cooked with sugar and vinegar to create a sweet, tangy preserve. Coconut chutney is common in the south, while mango and herb chutneys are popular in the north and west. The taste can range from spicy and hot to sweet and sour, depending on the ingredients and style.

Where does Chutney come from?

Chutney comes from the Indian subcontinent, with records of its use dating back to at least the early 16th century. Early accounts describe chutneys served to royalty in southern India and in Bengal, sometimes as part of religious offerings. The Mughal court kitchens made many kinds, using ingredients like dried fruit and rose petals. The word itself comes from Hindi and Urdu, meaning 'to lick' or 'to taste'. Chutney spread to Britain during the colonial period, where it was adapted to local tastes and ingredients.

How is Chutney made?

There are two main ways to make chutney. Fresh chutneys use raw ingredients like herbs, coconut, or green chili, ground together with spices and eaten soon after. Preserved chutneys are cooked, often with fruit, sugar, and vinegar, and can be stored for longer. Common spices include cumin, coriander, ginger, and sometimes garlic. In the West, chutneys may use apples, onions, or sultanas, and are often less spicy than Indian versions.

How and when is Chutney eaten?

Chutney is usually eaten as a small side, not as a main dish. In India, it is served with rice, bread, curries, or snacks. In Britain and the Caribbean, chutney often accompanies cheese, cold meats, or sandwiches. The type of chutney served can depend on the region and the meal. Some are made daily and eaten fresh, while others are kept in jars for weeks or months.

Kinds of Chutney

Chutney varies widely by region and culture. South India is known for coconut chutney, while North India prefers mango and herb versions. In Kashmir, chutneys may use sour cherries or walnuts. In Bangladesh, chutneys can be sweet or hot, and often use tamarind or lemon juice. The British and Caribbean chutneys use local fruits and are often milder. Some unusual versions include Odisha's chaprah chutney, made with red ants, and chutneys with dried fish.

What Chutney means

Chutney is a daily part of meals in India, Bangladesh, and among the Indian diaspora. It has also become a symbol of cultural identity in places like Trinidad and Guyana, where 'chutney' also names a style of music. In Britain, chutney is a familiar part of Anglo-Indian cuisine. Some regional chutneys, like Odisha's chaprah, have received official recognition. Chutney is celebrated each year on World Chutney Day, and features in films and television as a sign of home cooking.

Questions people ask about Chutney

Good reading and sources

• Encyclopaedia BritannicaArticle
• Onam special: Here’s what a traditional Onam sadhya hasThe Indian Express, Article
• ‘Chutney Sambar’ web series review: Yogi Babu and Radha Mohan cook up a delectable hodgepodgeThe Hindu, Article
• Odisha's red ant chutney gets GI tag, all you need to know about this superfoodHindustan Times, Article

• Chutney on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data