Chutney

Chutney

Different types of chutneys from Bangalore, India
Alternative names	chammanthi, chatney, chatni, satni, upsecanam, thuvayal, aachar, pacchadi
Place of origin	Indian subcontinent
Region or state	South Asia, Caribbean, and parts of Africa, Fiji
Associated cuisine	Afghanistan, Bangladesh, Bhutan, Fiji, Guyana, India, Jamaica, Mauritius, Nepal, Pakistan, South Africa, Sri Lanka, Suriname, Trinidad and Tobago, United Kingdom
Main ingredients	Vegetables, fruits, salt, spices, and herbs.
Cookbook: Chutney   Media: Chutney

A chutney (romanised: chatni Hindi: चटनी romanised: chatnee Urdu: چٹنی romanised: chatnee) is a 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, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually 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 jams, jellies and 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 or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.^[1]