Chutney

A chutney (pronounced [ˈʧəʈɳiː]) is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
The word chutney derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.
In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator.
In South India, Chutneys are also known as Pachadi (Telugu: పచ్చడి, Kannada: ಪಚಡಿ, Tamil: பச்சடி, Malayalam: പച്ചടി, Marathi: पचडी) which generally refers to traditional South Indian sauces or chutneys served as side dishes. Roughly translated, it refers to a plant which has been pounded or crushed.
Pachadis are made of fresh vegetables and are served on the side for dishes like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the rind of a vegetable is used, such as the peel of the ridged gourd, known as beerapottu pachadi in Telugu.
In Tamil Nadu, thogayal or thuvayal (Tamil) are preparations similar to chutney but with a pasty consistency. In Kerala it is also called chammanthi and in Telangana it is called tokku or also pacchadi. Thengai chutney, a coconut-based chutney, is the one being referred to when only 'chutney' is said.
Medicinal plants that are believed to have a beneficial effect are sometimes made into chutneys, for example pirandai thuvayal or ridged gourd chutney (peerkangai thuvayal or beerakaaya tokku).
Bitter gourd can also serve as a base for a chutney which is like a relish or, as a dried powder.
Occasionally, chutneys that contrast in taste and colour can be served together—a favourite combination being a green mint and chili chutney with a contrasting sweet brown tamarind and date chutney.
Chutneys may be ground with a mortar and pestle or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly (sesame) or peanut oil. Electric blenders or food processors can be used as labour-saving alternatives to the stone grinding technique.
Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onion or ginger. Western-style chutneys originated from Anglo-Indians at the time of the British Raj. They recreated Indian chutneys using English orchard fruits—sour cooking apples and rhubarb, for example. They would often contain dried fruit: raisins, currants, and sultanas.
They were a way to use a glut of ripened fruit and preserving techniques were similar to sweet fruit preserves using approximately an equal weight of fruit and sugar, the vinegar and sugar acting as preservatives.
South Indian chutney powders are made from roasted dried lentils to be sprinkled on idlis and dosas. Peanut chutneys can be made wet or as a dry powder.
Spices commonly used in chutneys include fenugreek, coriander (also called cilantro), cumin, and asafoetida (hing). Other prominent ingredients and combinations include coriander, capsicum, mint (coriander and mint chutneys are often called हरा hara chutney, Hindi for "green"), Tamarind or imli (often called meethi chutney, as मिठाई meethi in Hindi means "sweet"), sooth (or saunth, made with dates and ginger), coconut, onion, prune, tomato, red chili, green chili, mango, lime (made from whole, unripe limes), garlic, coconut, peanut, dahi (yogurt), green tomato, dhaniya pudina (cilantro and mint), peanut (shengdana chutney in Marathi), ginger, red chili powder, tomato onion chutney, cilantro, mint coconut chutney, and apricot.
A common chutney variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.
Major Grey's Chutney is a type of sweet and spicy chutney popular in the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably had resided for a period of time in the Raj. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the UK and the US.
Similar in preparation and usage to a pickle, simple spiced chutneys can be dated to 500 BC. Originating in India, As greater imports of foreign and varied foods increased into northern Europe, chutney fell out of favour in Britain. This combined with a greater ability to refrigerate fresh foods and an increasing number of glasshouses meant the British consumption of chutney and pickle was relegated to army usage and individuals residing in colonial India. Chutney resurged in popularity in England around the 1780s as an appetizer.
Diego Álvarez Chanca brought back chili peppers from the Americas to Spain in 1493. He had sailed with Columbus. After discovering their medicinal properties, Chanca developed a chutney to administer them. In the early 17th century, officials of the East India Company on the Indian subcontinent subsisted on preserved foodstuffs such as lime pickles, chutneys and marmalades. (Marmalades proved unpopular due to their sweetness. They were also rare due to a lack of available sugar.) Beginning in the 17th century, fruit chutneys were shipped to various European countries as luxury goods. These imitations were called "mangoed" fruits or vegetables, the word 'chutney' being associated with the working class in these countries.
Major Grey's Chutney is thought to have been developed by a British officer who had travelled to the Indian subcontinent. The formula was eventually sold to Crosse and Blackwell, a major British food manufacturer, probably in the early 1800s. In the 19th century, types of chutney like Major Grey's or Bengal Club that catered to Western tastes were shipped to Europe from the Indian subcontinent. Generally, these chutneys are fruit, vinegar, and sugar cooked down to a reduction.
Thambuli is a type of sauce or chutney eaten in the Indian state of Karnataka. Thambuli is a curd based dish and is usually consumed with hot rice along with hot sambar. Thambuli is derived from the Kannada word thampu (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ), meaning cool/cold. It is made mostly from greens and carrots, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw (as they are) without any cooking.
Thambuli/Tambli/Tambuli is a form of sauce or chutney. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu, kaki kudi soppu, doddapatre soppu (all of them grown in all over Karnataka).
Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe.
In Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as cucumber or ash gourd, with coconut, green or red chillis and fried in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and lentil curry.
In Kerala, pachadi is prepared in curd similar to Tamil Nadu. Along with sour Pachadi, there exists a sweet variant in Kerala, made with pineapple, grapes or pumpkin. Many varieties made of the same key recipe exist in different parts of Kerala. It is served at restaurants along with vegetable thali rice. It is also included with Sadhya, especially with Kerala Sadhya popular during Onam and Vishu festivals.
In Trinidad and Tobago, chutneys are mostly made from green mangoes, coconut or tamarind. An eponymous music genre developed in the country.