In Indian cuisine, a chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from the Indo-Pakistani subcontinent.

In its homeland, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation.

The word equivalent of "to make chutney" is also commonly used to signify "to crush". This is because the process of making chutney often involves the crushing together of the ingredients. In fact, the use of a stone chutney maker is often regarded as vital to create the ideal chutney.

Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.

Types of chutney

Many authentic chutneys contain significant amounts of fresh green chilli peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys do require cooking. Popular chutneys include:

• Coconut chutney
• Onion chutney
• Tomato chutney
• Cilantro (coriander leaves) and/or mint chutney (both are often called Hari chutney, where 'Hari' is Hindi for 'Green')
• Tamarind chutney (Imli chutney)
• Mango chutney (made from unripe, green mangos)
• Lime chutney (made from whole, unripe limes)
• Garlic chutney made from fresh garlic, coconut and groundnut
• Green tomato chutney. Common English recipe to use up unripe tomatoes

In temperate countries, chutneys are sometimes made using local main ingredients such as apples, peaches or tomatoes.

Flavourings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.

Spices most commonly include fenugreek, coriander, cumin and hing (asafoetida).

History

Beginning in the 1600's, chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables. In the nineteenth century, brands of chutney like Major Grey's or Bengal Club created for Western tastes were shipped to Europe.

In an episode of the Simpsons, Apu, the Kwik-e-mart proprieter, pioneered a new "Chutney Squishee." "You can really taste the chutney!"

Chutney by Indian region

• Gujarat - athanah and hot lime chutneys
• Haryana - tamarind chutney
• Himachal Pradesh - guava and eggplant chutneys
• Kerala - dry fish, shrimp, and onion chutney
• Maharashtra - hot mango chutney, guramba, and panchamrit
• Punjab - padina (mint) chutney, onion chutney, tamarind chutney, mango chutney
• Uttar Pradesh - garlic, sweet and sour mango, and peanut
• West Bengal - fruit (mango, plum, apple, and apricot) chutneys
• Tamil Nadu - coconut, tomato chutneys

References

• Weaver, William Woys. "Chutney." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 417-418. 3 vols.

External links

• IndiaCurry.com Chutney Recipes
• Beetroot chutney
• Mint chutney
• Recipe for Green Coriander Chutney at the Oxford University Press blog
• National Center for Home Food Preservation - Chutneys
• Chutney recipes at Indian food Kitchen

Condiments | Pakistani cuisine | Indian cuisine

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