Chutney is a relish of Indian origin. It is a flavour usually made from fruit and/or vegetables and spices. Chutneys are important not only for snacks but they are an integral part of the main course too. They range from mild to very hot and spicy, smooth to chunky, and in sweetness and sourness. Some are cooked and some are a combination of raw ingredients. The ingredients, textures and flavours of different chutneys vary greatly. Various spices are added and ground on large stone mortars, usually in a particular order. The wet paste thus made is sautéed in vegetable oil, usually gingerly or groundnut oil. Different types of chutney have origins in the diverse regional cuisines of India. Every region has its own traditional chutneys. Nowadays, chutney is eaten all over the world to accompany many different types of food. During storage, chutneys become thick and dark, so they are usually made within hours of use. With the help of food processors or blenders, one can make fresh chutneys effortlessly in minutes.
Supporting ingredients not only add flavour but also acts as simulating digestives. They include fresh ginger, hot green chillies, lemon juice, coconut, nuts, sour fruits and spice seeds.
Like fresh chutneys, cooked chutneys are invariably hot and spicy such as green-tomato chutney is unsweetened while pineapple-resin chutney is almost a hot, spicy conserve. Cooked chutneys can be stored and used for a week or so while fresh chutneys are everyday condiments.
Types of Chutney:
- Fresh Coconut and Mint Chutney (Nariyal Podina Chutney) – Serves best with Bell Pepper Pakora or Green Tomato Pakora or Urad Dal Vada or Idli
- Dry Coconut Chutney (Khopra Chutney) – Serves best with Rice Flour Dosa with Cashews and Mustard Seeds or Chickpea Flour Pancakes with Mixed Vegetables.
- Toasted Fresh Coconut and Tomato Chutney (Nariyal Dahi Chutney) – Serves best with Sweet n Sour Daal Soup with Fresh Vegetables and Iddli Cumin Seeds and Black Pepper.
- Fresh Coconut and Tamarind Chutney with Fresh Coriander (nariyal Imlio Chutney) – Serves best with Delicate Rice and Urad Dal Dosa Pancakes or Paper Thin Dosa stuffed with Herbed Potatoes.
- Date and Raisin Chutney ( Khajur Kishmish Chutney) – Serves best with Grilled Fried Whole Wheat Bread or Pastry Puffs Stuffed with Spicy Urad Dal.
- Fresh Tomato Chutney (Taza tamatar Chutney) – Serves best with almost any fried savory.
- Fresh Ginger Root Chutney (Adrak Chutney) – Serves best with almost anything and works very well as a appetizer.
- Delicious Chickpea Chutney (Kabli Chana Chutney) – Serves best with any kind of Salad.
- Roasted Yellow Split Pea and Coconut Chutney (Toovar Nariyal Chutney) – Serves best with Chopped Spinach and Tomato Pakora as a dipping sauce.
- Rich Tamarind Chutney (Meetha Imli Chutney) – Serves best with any kind of dish you want to perk up, from rice and breads to sandwich spreads.
- Quick Tamarind-Raisin Chutney (Imli Kismish Chutney) – Serves best with Spiced Potato and Green Pea Samosa or Flaky Mung Dal Kachori as this is fruit sweetened chutney.
- Fresh Coriander Chutney (Dhaniya Chutney) – Serves best as a dipping sauce for a fried savoury such as Cauliflower and Green Pea Samosa or Seasonal Potato Kachori.
- Fresh Mint Chutney (Podina Chutney) – Serves best with combination of Cauliflower and Potato Samosa or Tangy Potato and Coconut Samosa Logs.
- Creamy Cashew Chutney (Kaju Chutney) – Serves well as Salad Dressing as well as accompaniment to traditional South Indian savouries.
- Roasted Peanut Chutney (Moongfali Chutney) – Serves best with almost anything.
- Shredded Mango and Coconut Chutney (Aam Nariyal Chutney) – Serves best as a pleasant contrast for Soups, Dals or Stews.
- Simple Tomato Chutney (Tamatar Chutney) – You can try this chutney with any rice or dal, or vegetables that are compatible with tomatos
- Sweet Tomato Chutney with Fennel (Meetha Tamatar Chutney) – It’s a versatile chutney that complements many types of cuisine.
- Zesty Green Tomato Chutney (Kaccha Tamatar Chutney) – Bets for an informal meal, serve it with basmati rice and fried bhaji.
- Fresh Pineapple and Raisin Chutney (Ananas Kismish Chutney) – Serves best with anything.
- Cranberry Chutney (Topokul Chutney) -
- Crab Apple or Green Apple Chutney (Seb Chutney)
- Pear Chutney with Dates and Pecans (Nashpati Chutney)
- Golden Papaya Chip Chutney (Kacha papita Chutney) – try it as a relish with the formal full course meal or as a jam with hot Griddle-Fried Whole Wheat Bread.
- Mixed Fruit Chutney (Phal Chutney) – Used in seasoning dishes.
- Gooseberry Chutney(Amla Chutney)
- Mild Plum Chutney (Sada Aloo Bookhara Chutney) – It accompanies griddle or deep fried breads or crackers for small meals and can also be a part of any full meal.
- Spicy Plum Chutney (Aloo Bookhara Chutney) – Its hot and spicy, Serves best with Pakora.
- Currant and Date Chutney ( Kishmish Khajur Chutney)
- Apricot Chutney with Currants ( Khumani Chutney)
Check out the preparation of few types of chutney here. They have managed to cover the preparation of many types of chutney though list doesn’t end there.
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