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{{Short description|South Asian condiment}}
{{About|the condiment|the film|Chutney (film){{!}}''Chutney'' (film)|the genre of music|Chutney music}}
{{Use Indian English|date=December 2017}}
{{Use dmy dates|date=August 2024}}
{{Infobox food
|name               = Chutney
|image              = Chutneykarnataka.jpg
|caption            = Different types of chutneys from [[Bangalore|Bengaluru]], India
|alternate_name     = ''blatjang'', ''chatni'', ''pachadi'', ''satni'', ''thambuli''
|place_of_origin    = [[Indian subcontinent]]
|region             = [[South Asia]], Britain, Western world
|main_ingredient    = Vegetables, fruits, vinegar, salt, spices.
|associated_cuisine = [[Bangladeshi cuisine|Bangladesh]], [[Indian cuisine|India]], [[Nepali cuisine|Nepal]], [[Pakistani cuisine|Pakistan]], [[South African cuisine|South Africa]], [[Sri Lankan cuisine|Sri Lanka]], [[Trinidad and Tobago cuisine|Trinidad and Tobago]], [[British cuisine|United Kingdom]]
}}

A '''chutney''' ({{IPA|hi|ˈʧəʈɳiː|pron}}) is a condiment associated with [[cuisines of the Indian subcontinent]]. Chutneys are made in a wide variety of forms, some raw such as with coriander, others cooked with sugar, like [[mango chutney]]. In India, the spices are freshly ground each day, and a chutney is served with every meal. During the [[British Raj]], [[Anglo-Indian cuisine]] adapted Indian chutney and brought it back to Britain, where [[green mango chutney]] in particular became popular. In the Western world, chutneys may be made with local fruits and vegetables, or purchased.

== Etymology and nomenclature==

The word ''chutney'' derives from [[Hindi]]/[[Urdu]] (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from [[wikt:चाटना|चाटना]] ''chāṭnā'' 'to lick' or 'to eat with appetite'.<ref>{{cite OED|chutney|access-date=17 January 2020}}</ref><ref>{{cite Merriam-Webster|chutney|access-date=17 January 2020}}</ref>{{sfn|Davidson|2014|p=190}} In [[South India]], chutneys are known as ''pachadi'' ({{langx|te|పచ్చడి}}, {{langx|kn|ಪಚಡಿ}}, {{langx|ta|பச்சடி}}, {{langx|ml|പച്ചടി}}, {{langx|mr|पचडी}}) meaning traditional South Indian sauces or chutneys served as side dishes. Roughly translated, a pachadi is a pounded or crushed plant.<ref name="Indianexpress2">{{cite web |date=2016-09-13 |title=Onam special: Here's what a traditional Onam sadhya consists of |url=http://indianexpress.com/article/lifestyle/food-wine/onam-special-heres-what-a-traditional-onam-sadhya-consists-of-3028642/ |access-date=2016-09-13 |newspaper=[[The Indian Express]]}}</ref>

== History ==

{{see also|Curry}}

=== Indian cuisine ===

{{see also|Indian cuisine}}

[[File:Chutney being hand-made.jpg|thumb|Pounding a chutney with [[mortar and pestle]] in India]]

Similar in preparation and usage to a [[South Asian pickle|pickle]], simple spiced chutneys can be dated to 500 BC.<ref name="Mamellada 2018">{{cite web |url=https://mamellada.gr/history-of-chutney/|title=History of Chutney |date=2018-08-12 |website=Mamellada |access-date=2020-04-01}}</ref> Originating in India,{{sfn|Raghavan|2006|p=255}} chutneys are used as spicy relishes to accompany plain staples such as rice.{{sfn|Davidson|2014|p=190}} Indian meals typically comprise a dish of meat, a dish of [[pulses]], rice or bread, a yoghurt relish ([[raita]] or [[dahi chutney|dahi]]), and a homemade chutney.{{sfn|Jaffrey|1982|p=32}} 

The flavourings are freshly ground each day, and include spices such as chili and ginger as well as herbs like coriander and mint. The body of the chutney may consist of fruits or vegetables, with regional variations. [[Coconut chutney]] is the most used in [[South India]]; herb and coconut is liked in [[Western India]],{{sfn|Davidson|2014|p=190}} as is [[garlic chutney]];<ref>{{cite news |title=4 Indian chutneys that you can whip up within minutes |url=https://timesofindia.indiatimes.com/life-style/food-news/4-indian-chutneys-that-you-can-whip-up-within-minutes/photostory/93405275.cms?picid=93405379 |access-date=15 November 2025 |work=[[The Times of India]] |date=7 August 2022}}</ref> while [[green mango chutney|unripe mango chutney]] is preferred in North India. Chutneys made only with herbs are used in both Western and [[North India]]. [[Tomato chutney]] is consumed in all parts of India. In [[Kashmir]], chutneys variously use [[sour cherries]], [[pumpkin]]s, [[radish]]es, or [[walnut]]s.{{sfn|Davidson|2014|p=190}} 

Some chutneys, such as fresh [[coriander]] chutney, are uncooked: they consist simply of the fresh green leaves ground up with flavourings, such as fresh green chili, lemon juice, salt, cumin, and black pepper.{{sfn|Jaffrey|1982|p=166}} Other kinds contain fruits cooked like a preserve with sugar and flavoured with spices such as garlic, cayenne pepper, and ginger.{{sfn|Jaffrey|1982|p=169}}

=== Anglo-Indian cuisine ===

{{see also|Anglo-Indian cuisine}}

[[File:Tiger Chutney label (8734620030).jpg|thumb|upright|Tiger Chutney, c. 1950]]

[[Anglo-Indian people|Anglo-Indians]] during the [[British Raj]] greatly liked chutneys and pickles, and prepared many kinds. For the pickled varieties, vegetables such as [[aubergine]]s and [[bell pepper]]s may be packed with chilies, mustard seed, and [[turmeric]] to give them a strong flavour; these may be cooked in mustard oil or sesame oil. Some fruits are prepared by pickling, soaking [[mango]]es and [[Lime (fruit)|lime]]s in salty water in a pot which is left in the sun. For the sweet chutneys, fruits such as mango are cooked with sugar, vinegar, and spices. Uncooked chutneys use ingredients such as green coriander leaves and coconut, flavoured with chili, tamarind, and sugar; these are prepared afresh each day.{{sfn|Brown|1998|pp=347–361}}

[[Major Grey's Chutney]], a sweet and [[Piquance|spicy]] variety, was supposedly created by a likely [[apocrypha]]l 19th-century [[British Army]] officer of the [[British Raj]], adapting Indian cuisine to [[Anglo-Indian cuisine|Anglo-Indian taste]]. Its characteristic ingredients are mango, raisins, vinegar, [[Lime (fruit)|lime]] juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the UK and the US. The formula was sold to [[Crosse and Blackwell]], a major British food manufacturer, probably in the early 1800s.{{sfn|Helstosky|2014|p=330}}<ref name="Sheraton 1982">{{cite news |last=Sheraton |first=Mimi |title=De Gustibus; Tea and Chutney: 2 Different Greys |newspaper=[[The New York Times]] |date=July 10, 1982 |url=https://www.nytimes.com/1982/07/10/style/de-gustibus-tea-and-chutney-2-different-greys.html |access-date=October 27, 2017 |archive-date=October 27, 2017 |archive-url=https://web.archive.org/web/20171027125753/http://www.nytimes.com/1982/07/10/style/de-gustibus-tea-and-chutney-2-different-greys.html |url-status=live }}</ref>

=== To Britain ===

In the 17th century, in the time of the [[East India Company]], British travellers to India noticed the many chutneys and [[South Asian pickle|pickle]]s, called ''achar''. Sailors found that the preserve-like varieties were useful accompaniments to their maritime diet of [[salt meat]] and dry [[ship's biscuit]]. Quantities were brought home to Britain, whether by individual travellers or by merchants, soon to be copied by cooks.{{sfn|Collingham|2006|pp=147–148}} These imitation chutneys were called "mangoed" fruits or vegetables.<ref name="Mamellada 2018"/>

In the absence of the heat of the Indian sun to ferment their chutneys, [[vinegar]] was added to pickle the chutney vegetables.{{sfn|Collingham|2006|pp=147–148}} Instead of Indian limes, mangoes, and [[tamarind]], British cooks used fresh fruits and vegetables such as apples, [[Marrow (vegetable)|marrow]]s, and onions with an equal weight of [[brown sugar]],{{sfn|Collingham|2006|pp=147–148}}<ref name="Bateman 2017"/> with the addition of [[Sultana (grape)|dried sultana]]s.{{sfn|Collingham|2006|pp=147–148}} Hot British spices like mustard powder and [[horseradish]] substituted for chili.{{sfn|Collingham|2006|pp=147–148}} A liking for Indian pickle-style chutneys led Anglo-Indian cooks to devise [[piccalilly]] relish made with vegetables, vinegar, salt, and yellow [[turmeric]].{{sfn|Collingham|2006|pp=147–148}}<ref name="Bateman 2017"/> Influenced by Anglo-Indian cuisine, chutney is often eaten with [[hard cheese]] or with cold meats.<ref name="Bateman 2017">{{cite news |last=Bateman |first=Michael |date=18 August 1996 |title=Chutneys for relishing |url=https://www.independent.co.uk/arts-entertainment/chutneys-for-relishing-1310363.html |access-date=27 October 2017 |work=[[The Independent]]}}</ref> Western-style chutneys may include spices and flavourings such as [[salt]], [[garlic]], tamarind, [[onion]] or [[ginger]].{{sfn|Prince|2016|pp=20–22, 180-199}}

== In other countries ==

{{see also|List of chutneys}}

South African chutneys are called blatjang, and can be made using fruits such as apricots.<ref>{{cite web |url=http://www.bbcgoodfood.com/recipes/5111/apricot-blatjang |title=Apricot blatjang |first=Sara |last=Buenfeld |date=1 February 2008 |publisher=[[BBC Good Food]]}}</ref>

In [[Trinidad and Tobago]], chutneys are mostly made from green mangoes, coconut or tamarind.{{sfn|Winer|2009|p=214}}
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<gallery class=center mode=nolines widths=180 heights=180>
File:DakshinChutneys.jpg|[[South Indian cuisine|South Indian-style]] chutney (green, in the middle), [[Bangalore]], 2007
File:Chutneys.jpg|Chutneys served with the main dish in an Indian restaurant, Canada, 2006
File:MangoChutney.jpg|[[Mango]] chutney, America, 2006
File:Pesarattu and Ginger chutney.jpg|''[[Pesarattu]]'' and [[ginger]] chutney, Pakistan, 2007
File:Chicken chatni.jpeg|Chicken chutney, Bangladesh, 2015
File:Fresh coconut chutney.jpg|Fresh [[coconut chutney]], [[Bangalore]], 2008
File:Pudina_Chutney.jpg|[[Mentha|Mint]] chutney, India, 2011
File:TomatoChutney.jpg|Homemade [[tomato chutney]], America, 2006
</gallery>

== See also ==

{{div col}}
* {{annotated link|Branston (brand)|Branston pickle}}
* {{annotated link|Furikake}}
* {{annotated link|South Asian pickle|Indian pickle}}
* {{annotated link|Relish}}
* {{annotated link|Sooth (chutney)}}
* {{annotated link|Tomato ketchup }} 
{{div col end}}

== References ==

{{Reflist|30em}}

== Sources ==

{{refbegin}}
* {{cite book |last=Brown |first=Patricia |title=Anglo-Indian Food and Customs |date=24 February 1998 |publisher=[[Penguin Books]] India |isbn=0-14-027137-6}}
* {{cite book |last=Collingham |first=Lizzie |author-link=Lizzie Collingham |title=Curry: A Tale of Cooks and Conquerors |date=2006 |orig-year=2005 ([[Chatto & Windus]]) |publisher=[[Vintage Books]] |location=London |isbn=978-0-099-43786-4}}
* {{cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |editor=Tom Jaine |chapter=chutney |title=[[The Oxford Companion to Food]] |edition=3rd |location=Oxford |publisher=[[Oxford University Press]] |year=2014 |isbn=978-0-19-967733-7}}
* {{cite book |last=Helstosky |first=Carol |title=The Routledge History of Food |publisher=[[Taylor & Francis]] |series=Routledge Histories |year=2014 |isbn=978-1-317-62113-3 |url=https://books.google.com/books?id=ul6vBAAAQBAJ&pg=PA330}}
* {{cite book |last=Jaffrey |first=Madhur |author-link=Madhur Jaffrey |title=Madhur Jaffrey's Indian Cookery |publisher=[[BBC]] |location=London |year=1982 |isbn=978-0-563-16491-3}}
* {{cite book |last=Prince |first=Thane |title=Thane Prince's Jams & Chutneys: Preserving the Harvest |date=2016 |orig-year=2008 |publisher=[[DK (publisher)|DK]] |isbn=978-0241255667 |url=https://www.google.co.uk/books/edition/_/KwD2PAAACAAJ?}}
* {{cite book |last=Raghavan |first=S. |chapter=Pickle and Chutney Blends |title=Handbook of Spices, Seasonings, and Flavorings |edition=Second |publisher=[[CRC Press]] |year=2006 |isbn=978-1-4200-0436-6 |url=https://books.google.com/books?id=bePKBQAAQBAJ&pg=PA255 |access-date=30 October 2017}}
* {{cite book |first=Lise |last=Winer |title=Dictionary of the English/Creole of Trinidad & Tobago |publisher=[[McGill-Queen's University Press]] |location=Montreal |date=2009 |isbn=978-0-7735-3406-3}}
{{refend}}

== Further reading ==

* [https://web.archive.org/web/20160304200247/https://www.canterbury.gov.uk/media/254581/chutneypicklesjamsoilsleaflet.pdf Food Safety in Production of Chutney, Pickles. Jams, Oils – UK]. Canterbury.
* Dahiya, Ashish. ''Food of Haryana: The Great Chutneys''. Vol. 1. India. {{ISBN|978-93-81818-05-3}}.
* Weaver, William Woys. "Chutney". Ed. Solomon H. Katz. ''Encyclopedia of Food and Culture''. Vol. 1. New York: Charles Scribner's Sons, 2003. pp. 417–418. 3 vols. {{ISBN|0-684-80568-5}}.

== External links ==

{{Commons category}}

* [http://www.foodreference.com/html/artchutney.html Chutney Origins] at Foodreference.com.

{{Condiments}}
{{Curry in the United Kingdom}}
{{English cuisine}}
{{Indian Dishes}}
{{Pakistani dishes}}
{{South African cuisine}}
{{Authority control}}

[[Category:Ancient dishes]]
[[Category:Chutney|Chutney]]
[[Category:Fijian cuisine]]
[[Category:Hindu cuisine]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Sri Lankan cuisine]]
[[Category:Trinidad and Tobago cuisine]]
[[Category:Vegetarian dishes of India]]
[[Category:Curry in the United Kingdom]]