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Different chutneys

A chutney (anglicized transcription from Hindi चटनी caṭnī ) is a spicy, sometimes sweet and sour, sometimes hot and spicy sauce of Indian cuisine . The texture ranges from liquid to creamy to pasty. There are also variations with pieces of fruit or vegetables.

Dissemination and use

In India there are many variations of chutneys that are freshly prepared and especially served with meals such as dosa and idli . Also, curries and rice dishes lend chutneys an additional flavor component and mitigate by its often high in fat, the typical focus of Indian dishes. As a rule, South Indian chutneys are based on a puree made from coconut meat and are enriched with other ingredients, spices and herbs (e.g. with chilli , mint or coriander leaves ); they keep cool for a few days. There are also variations based on vegetables or fruits (e.g. aubergine or mango ), often seasoned with tamarind .

The English brought chutneys to Europe during colonial times, where the vegetable and fruit chutneys have prevailed. It became common to canned chutney in jars to benefit from a long shelf life. For example, tomatoes or mango are often used today . The addition of onions and garlic or coconut and coriander leaves is also typical. Furthermore, the use of spices and juices such as sugar , chilli , ginger , lemon juice , tamarind extract or vinegar enhances the desired flavor.

Depending on the region and the ingredients used, chutneys are either cooked similar to jam and canned for storage or pureed cold and consumed fresh.


  • Hari Chutney (“Green Chutney”) or Hara masala (“Green Mixture”) consists of mint , coriander green , the freshest possible desiccated coconut and plenty of green chilies . It is often mixed with rice to make a pilaf ; Chicken in Green Sauce ( Hara Masala Murgh ) is also known.

See also

Web links

Wikibooks: Recipe for Plum Chutney  - Learning and Teaching Materials
Commons : Chutney  - collection of pictures, videos and audio files