Chutney - Types of Chutney

Types of Chutney

A virtually limitless number of chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into either sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. Chutney types and their preparations vary widely across Pakistan and India.

Types of chutneys:

• Coriander (cilantro)
• Mint chutney (coriander and mint chutneys are often called hari chutney, where hari is Hindi for "green")
• Tamarind chutney or Imli chutney (often called meethi chutney, as meethi in Hindi means "sweet")
• Sooth (or saunth) chutney, made with dates and ginger
• Coconut chutney
• Onion chutney
• Prune chutney
• Tomato chutney
• Red chili chutney
• Green chili chutney
• Sooth chutney
• Mango chutney (made from raw, green mangoes)
• Lime chutney (made from whole, unripe limes)
• Garlic chutney made from fresh garlic, coconut and groundnut
• Dahi chutney
• Green tomato chutney (common English recipes use up unripe tomatoes)
• Dhaniya pudina chutney (cilantro and mint leaves chutney)
• Peanut chutney (shengdana chutney in Marathi)
• Ginger chutney (mostly used in Tamil cuisine and Udupi cuisine to be eaten with dosa)
• Yogurt chutney, may be as simple as mixing yogurt, red chili powder, and salt, eaten with a variety of foods
• Tomato onion chutney
• Cilantro mint coconut chutney
• Blatjang, used in South African cuisine, is a sweet chutney usually made with apricots.
• Major Grey's Chutney is a type of sweet and spicy chutney popular in the United Kingdom and the United States. The recipe was reputedly created by a 19th century British Army officer of the same name (likely apocryphal) who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in the UK, the US, and India.

American- and European-style chutneys are usually fruit, vinegar and sugar, cooked down to a reduction. Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.

Spices most commonly used in chutneys include fenugreek, coriander, cumin and asafoetida (hing).