List of chutneys

Chutneys

• Branston Pickle – a jarred, mass-produced pickled chutney first made in England in 1922 by Crosse & Blackwell. It is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce.
• Coconut chutney – a South Indian chutney side dish and condiment, it is common in South Indian states. it is made with coconut pulp ground with other ingredients such as tamarind, green chili peppers and coriander.
• Chammanthi podi – a dry condiment and coconut chutney from the Indian state of Kerala
• Mango Ginger chutney – a Bengali chutney prepared using mango ginger and tamarind paste. Usually served as a condiment with Samosa and other fritters.
• Pineapple chutney – common in Bengali cuisine as "Anaras er chutney". This chutney is prepared by boiling thin slices of pineapple in suger or jaggery syrup. Pomegranate seeds can also be added with sliced pineapples.
• Coriander chutney – common in Indian cuisine
• Gooseberry chutney – Gooseberry Chutney or "Amlakir Chutney" is common in Bengali cuisine. It is prepared by boiling raw sliced gooseberries in spicy jaggery or suger syrup.
• Eromba – common in Manipuri cuisine
• Papaya chutney - a chutney common in Bengali cuisine. This chutney which is also called "Plastic chutney" is prepared with boiling fresh sliced green papaya in water with suger and lemon juice. Dried fruits like raisin and cashew are also added later.
• Dahi chutney – strained yogurt that is mixed into a chutney of mint and onions, it is popular in South India.
• Garlic chutney – prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, it is prepared in both wet and dried forms.
• Green mango chutney – an Indian chutney prepared using unripe mangoes
• Hara Choley Chuntney - chutney made with raw unripe green chickpeas and often mixed with the green corriander leaves
• Kachri ki chutney - made with kachri
• Major Grey's Chutney – reputedly created by a 19th-century British Army officer of the same name who, though likely apocryphal, presumably lived in British India. It has been described as a mild chutney compared to others that have a spicier flavor profile.
• Peanut chutney – a mildly spicy chutney that can be used to accompany many various foods
• Pudina chutney – prepared using mint.
• Saunth – a sweet chutney used in Indian chaats, it is made from dried ginger and tamarind paste, hence the name.
• Tomato chutney – a type of chutney prepared using tomatoes as a primary ingredient. Tamtar kasundi'' originated in Bengal and is typically a spicy and savory tomato and mustard chutney. Tomato chutney has been a mass-produced product in the United States. Gordon & Dilworth in New York produced it in the 1890s–1900s, and exported some of the product.
• Ridge gourd Chutney - part of Udupi cuisine eaten during the meal or as accompaniment to snacks like Dosa or Idli.
• Hog Plum Chutney - Hog plum chutney is common in Bengali and Karnataka cuisine. It is called "Amrar Chutney" in West Bengal state of India. Ambade chutney made from Hog plum is a special dish from coastal districts of Karnataka state of India.

  Gallery