Chutney
This article is about the Indian spicy sauce. For the style of music named after it, see Chutney (music).
This article or subsequent section is not sufficiently supported by evidence (e.g., anecdotal evidence). Information without sufficient evidence may be removed in the near future. Please help Wikipedia by researching the information and adding good supporting evidence.
A chutney (anglicized transcription of 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.
Various chutneys
Distribution and use
In India, there are many variations of chutneys, which are freshly prepared and served with meals such as dosa and idli. Chutneys also add an additional flavour component to curries and rice dishes, and their often high fat content softens the typical spiciness of Indian dishes. South Indian chutneys are usually based on a puree of coconut meat and are enriched with other ingredients, spices and herbs (e.g. chilli, mint or coriander leaves) as desired; they keep for a few days if refrigerated. There are also variations based on vegetables or fruits (e.g. aubergine or mango), often flavoured with tamarind or amchur.
The English brought chutneys to Europe during the colonial period, where vegetable and fruit chutneys became more popular. It became common to preserve chutney in jars to benefit from a long shelf life. Today, tomato or mango, for example, are often used. The addition of onion and garlic or even coconut and coriander leaves is also typical. Furthermore, the use of spices and juices such as sugar, chili, ginger, lemon juice, tamarind extract or vinegar enhances the desired flavor.
Depending on the region and the ingredients used, chutneys are either cooked in a similar way to jam and preserved for storage or pureed cold and eaten fresh.
Variants
- Hari Chutney ("Green Chutney") or Hara masala ("Green Mixture") consists of mint, coriander greens, preferably fresh coconut flakes and plenty of green chillies. It is often mixed with rice to make a pilaf; chicken in green sauce (hara masala murgh) is also well-known.
