Chutney is a condiment of Indian origin. It is a relish usually made from fruit and/or vegetables and spices. The ingredients, textures and flavors of different chutneys vary greatly. They range from mild to very hot and spicy, smooth to chunky, and in sweetness and sourness. Some are cooked; some are a combination of raw ingredients. Different types of chutney have origins in the diverse regional cuisines India. Every region has its own traditional chutneys. Nowadays, chutney is eaten all over the world to accompany many different types of food.
Fruits
One of the most popular and commonly available chutneys outside of India is mango chutney. It is a thick, sweet reduction of green mango chunks, sugar, vinegar and spices. Sometimes ginger or raisins are included too. Similar sticky and jam-like chutneys can include apples (an Anglo-Indian concoction) or apricots. Tomato chutney is popular in every region of India. Some cooks will blend the tomatoes and other ingredients to a smooth paste, some chop them for a chunkier version. Citrus fruits are featured in many chutney recipes. Lemon and lime juice acts as a souring agent in all types of chutney, while whole lemons and limes, fresh or preserved, are the main ingredient in some regional variations. Very hot lime chutney is a specialty of the Gujarat region.
Vegetables
Onions are a common ingredient in all kinds of chutneys, either in combination with other main ingredients or as the dominant flavor. In the Assam region, fresh spinach, radish or carrots are included in chutney recipes. Eggplant chutney is a regional specialty in Himachal Pradesh. In India, vegetable ingredients used to make chutney depend on what is grown locally and what is in season.
Herbs & Spices
Although most chutneys are flavored with herbs and spices, in Western and Northern India, chutneys made purely from herbs are commonly eaten. Fresh mint leaves and/or cilantro (also known as coriander) leaves are chopped and combined with lemon juice and seasonings to make "green chutney." This type of relish is freshly made for a meal in contrast to sweet or vinegary preserve varieties. In South Africa, green chutney is made with cilantro and soured milk. Fresh red and green chilies of various heat levels and chili powder make chutneys hot and spicy. Cumin, mustard, fennel, fenugreek and nigella seeds can feature whole or ground, roasted or raw. Garlic, ginger, salt and sugar are common seasonings for all chutneys.
Nuts & Seeds
One type of chutney is made from dry-roasted sesame seeds, which are ground then mixed with water to form a paste, then flavored with chilies, coriander and lemon juice. Coconut chutneys and coconut and herb chutneys are eaten in Southern and Western India where fresh coconut is available. People in the Kashmir region enjoy a chutney made with walnuts, often blended with a little yogurt and soured with local dried pomegranate seeds called "anardana." Groundnut chutney is made in Andhra Pradesh.
Pulses
Pulses are valued in Indian cuisine because they are rich in protein. Lentils, chickpeas and split peas are common ingredients in Indian cuisine and many types are added to chutneys too. Bengal Gram Dal (split dried chickpeas), Channa Dal (dried chickpeas), and split Urad Dal (split black gram) are just a few of the pulses used. The texture of chutneys made with pulses varies: Sometimes the dried pulses are powdered before adding the other ingredients to make a smooth paste; while cooked whole pulses retain more texture.
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