What is Chutney?

In my home, no Indian meal or snack is complete without chutney or achaar. A batch of cilantro-mint chutney goes so quick that fresh chutney is made at least every two weeks!

India has dozens of types of chutneys, and each family has their own recipe and variations to them. So what really is a chutney?

Chutney is a flavorful saucy condiment that originated in the Indian subcontinent. It can be sweet, spicy, tangy, savory—or a combination of all these flavors. Think of it as side sauce that is a flavor booster that elevates your meals with just a spoonful.

Chutneys can be made with fresh herbs, fruits, vegetables, spices, and even dried ingredients. They range from bright and zesty to deeply cooked and jammy. There’s truly a chutney for every mood, meal, and moment. It can be used to dip, spread, dollop, and layer for a variety of dishes.

The word chutney comes from the Hindi word chaṭnī, which means “to lick” or “to eat with relish”. However, chutney is not a relish.

Chutneys are essential in Indian cuisine, where they’re served alongside everything from street snacks to rice dishes. Over time, they've spread globally, especially thanks to British colonial influence. It's evolved into various forms—from mint chutney at your favorite Indian restaurant to mango chutney served with cheese boards in the West.

Fresh Chutneys (Uncooked)

• Cilantro-Mint – Bright, herbaceous, tangy, and citrusy. Perfect for samosas, grilled meats, and chaat.
• Coconut Chutney – Creamy and mild, often served with South Indian dishes like dosa or idli. There are several variations on just a coconut chutney as well.
• Peanut Chutney – Nutty and creamy; common in Andhra and Telangana.
• Tomato-Onion Raw Chutney – Blended fresh, tangy, and quick.
• Raw Mango Chutney (Kacche Aam Ki Chutney) – Tart, spicy, and seasonal.

Cooked Chutneys

• Date-Tamarind Chutney (Imli) – Sweet, tangy, and slightly spicy; a classic pairing with chaat.
• Tomato Chutney – Rich, garlicky, and perfect with rice, dosa, or sandwiches.
• Onion Chutney – Savory and spicy, served with South Indian breakfasts.

Fruit Chutneys

• Mango Chutney – Can be sweet or spicy; commonly paired with curries or cheese.
• Apple, Pineapple, or Cranberry Chutneys – Popular in fusion and Western takes on chutney.
• Fig Chutney – Deeply sweet and jammy; perfect for cheese boards.

Traditional Uses

• Dip for snacks – Serve alongside samosas, pakoras, kebabs, or papad.
• Sauced up on snacks - Drizzled on chaat.
• With dosa or idli – Essential for South Indian breakfasts.
• Spread on rotis or parathas – Adds moisture and flavor.
• Side for rice or dal – A spoonful of chutney livens up a simple bowl of rice and lentils.

Creative & Modern Uses

• Sandwich spread – Use mint or tomato chutney on toast or for a sandwich.
• Marinade base – Mix with yogurt and use for grilled chicken or tofu.
• Topping for grain bowls – Add brightness to lentil or quinoa bowls.
• Cheese boards – Serve fruit chutneys like mango or fig with cheese and crackers.
• Glaze for roasted veggies or meats – A sweet-spicy chutney can double as a glaze.

• Fresh chutneys (like mint or coconut): Store in the fridge in an airtight container for up to 5–7 days. You can freeze them in cubes to extend life.
• Cooked or preserved chutneys: These often last weeks or months in the fridge. If made with vinegar and sugar, they can be water-bath canned and stored in a pantry.

Always use a clean, dry spoon to prevent contamination.