What is Chutney? A Guide to the Spicy, Tangy Condiment

There are few condiments as versatile as chutney, the spicy and tangy condiment popular in South Asian and British cuisine. Chutney can be eaten alone with bread and cheese, or used to add an added layer of flavor to an array of dishes. In this guide we’ll explore chutney’s history, delving into the many types of chutney and exploring some delicious recipes.

The History of Chutney

Chutney has it’s origins in India and the neighboring countries of Pakistan and Bangladesh,a region known as the subcontinent. Dating as far back as 500 BC, chutney was used as a means to preserve food that was abundant during the summer months for consumption during the winter. This form of chutney was often sweet and used as a type of jam.

In the 16th century, India was colonized by Britain and the condiment soon crossed the seas, gaining popularity in British cuisine. Chutney is believed to be an anglicized version of the Indian word chatni, although its origins are much disputed. Chutney quickly evolved and adapted to the British palate, adding more spicy and tangy elements to produce the condiment we know and love today.

Types of Chutney

Chutney can be broadly divided into two categories: wet and dry. Wet chutney typically has an almost paste-like consistency and is often cooked on the stove to ensure all of the flavors are blended together. It is most commonly used as an accompaniment to traditional Indian dishes like samosas.

Dry chutney, on the other hand, is much like a spice blend and is eaten raw. It’s flavor is more intense and often includes sharp, spicy or bitter elements. It is popularly used as a condiment with bread and cheese, as well as to enhance a dish, like adding flavor to a curry.

Aside from wet and dry, chutney is also divided into regional varieties. Gujarati chutney is characterized by its sweet flavor and is often served with savory dishes like fafda, while South Indian chutney skews savory and is often eaten with bread. There is also Sindhi chutney, commonly eaten with kebabs, and Kashmiri chutney, with its distinctive sweet-sour taste.

Chutney Recipes

With so many different types of chutney, it can be difficult to know where to start. To get you started, here are three easy chutney recipes that you can make at home.

Green Mint Chutney: This refreshing chutney is perfect for summer. Start by combining ½ cup of fresh mint leaves, one large garlic clove, one inch piece of ginger, one small green chili, one tablespoon of lemon juice, one teaspoon of chaat masala, and a pinch of salt in a blender. Blitz until the mixture reaches a smooth paste-like consistency.

Tamarind Chutney: This sweet and sour chutney is perfect for both sweet and savory applications. Start by soaking a ½ cup of tamarind extract in ¼ cup of warm water and set aside. In a pan, add ½ cup sugar and ¼ cup water and bring to a boil and add the tamarind extract and stir until the sugar has dissolved. Next, add in one teaspoon of red chilli powder, one teaspoon of dry mango powder, and a pinch of salt and cook for another five minutes. When finished, set aside and allow to cool.

Coconut and Jaggery Chutney: This Goan chutney is the perfect accompaniment for fried snacks. Start by combining a cup of freshly grated coconut, ¼ cup jaggery, one red chili, a teaspoon of cumin seeds, and a pinch of salt. Grind until the ingredients are blended together, adding a tablespoon of warm water if necessary. Serve with pakor, vadas, or as a condiment with dosa and idli.

Conclusion

At its core, chutney is all about adding flavor and helping bring a dish to life. With its history deep-rooted in India and South Asian culture, the condiment is an incredibly versatile one with a range of forms and flavors. From the sweet-sour tamarind chutney to the tangy coconut and jaggery version, chutney can keep both your palate and your recipes lively.