Chutney By Indian Region
- Assam: coriander, spinach, tomato, curry leaf, chilli, radish, carrot, cucumber, beetroot, lentil, chickpea and ghost chilli chutneys
- Andhra Pradesh: coconut, coriander, red chilli with grams (chana), tomato, onion, peanut, lemon, curry leaf, tamarind, green chilli, ginger, mint, and mango chutneys
- Gujarat: hot lime chutneys, garlic chutney
- Haryana: tamarind chutney
- Himachal Pradesh: guava and eggplant chutneys
- Karnataka: coconut, peanut, tomato, tamarind, mango, urad dal (a kind of legume), pudina (mint), heeray kayi (ridge gourd), uchellu (Niger seed), bende kaayi (okra or ladyfinger), and ginger
- Kerala: coconut, pudina, urad dal, mango, dry fish, shrimp, and onion chutney
- Maharashtra: hot raw mango chutney, guramba, panchamrit, mirachicha thecha: dry chutneys made with javas (flax seed), solapuri shenga (peanut)/red chili powder chutney, karale (Niger seed) and peanut/garlic lasun chutney, dudhi roasted(bottle gourd) skin chutney
- Orissa: coconut, mango, orange, tomato, and dry dried fish chutneys
- Punjab: pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney
- Tamil Nadu: coconut, coriander, curry leaf, red chilli, green chilli, tomato, onion, ginger, mint, mango, and lentil
- Uttar Pradesh and Bihar: coriander seed & leaf, garlic, roasted onion, cooked tomato, mint chutney, radish, amla, sweet and sour mango, green chili, boiled potato and pickled mango chutney, red chili and jaggery chutneys
- West Bengal: lime, green mango, tomato, papaya, pineapple, date, dried mango jelly and other dry fruits, green chili chutneys
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