Chutney (also called chatney) refers to a wide-ranging family of condiments from South Asian cuisine and Indian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and they can have a coarse to a fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Northern Indian languages use the word for fresh preparations only. A different word achār (अचार) applies to preserves that often contain oil and are rarely sweet. Vinegar or citrus juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.

Caramelised Onion Chutney

This chutney is fantastic with grilled meats, especially sausages, and a spoonful added to pan juices helps make a great gravy for roasts.

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Chatni Gashneez – Afghan Coriander Chutney

Chatni Gashneez is a traditional Afghani Coriander Chutney made with walnuts and fresh coriander leaves – a perfect accompaniment for any grilled meat or served with kebabs or Afghan bread as a snack.

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Coconut Chutney – Uruttu Chammanthi

Coconut chutney is a South Indian spicy chutney, side-dish, and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid.

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Coriander Garlic Chutney

A basic coriander chutney, green and tangy who is very easy to prepare. Serve as a dip or a spread for sandwiches.

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Coriander Mint Coconut Chutney

This simple and easy chutney goes amazingly well with Idlis and Dosas. Use it as a stuffing for potato pancakes as well.

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Damson Chutney

A heavenly way to deal with an abundance of damsons – this spicy damson chutney is the perfect accompaniment to roast meats. You can adapt the quantities directly to however many damsons you have – just watch the cooking time if you are making a different sized batch (less time for smaller, more for bigger).

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Hari Chutney – Mint and Coriander Chutney

Hari chutney is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too.

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Mango Chutney

Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinade, use with steak or chicken or just dip your fries in it. Or spread it on a baguette with some roast chicken and lettuce. Another great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.

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Mango Cranberry and Rosemary Chutney

An easy to make fruity chutney perfect to serve alongside your turkey or any other poultry or pork dish.

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Nectarine Chutney

An easy recipe for making nectarine chutney. The rosemary gives it quite a strong flavour so you can reduce the amount by up to half. The recipe states that it can be made with any fruit and works well with plums and apples.

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Rhubarb and Ginger Chutney

Rhubarb and Ginger chutney is a perfectly sweet and spicy accompaniment for cold meat and salads.

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Sooth Chutney

Saunth (or sooth), is a sweet chutney used in Indian chaats. It is made from dried ginger (sooth) and imli (tamarind) paste. The chutney is brownish-red in colour. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavour to the chaat and is preferred in most parts of North India.

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Spicy Carrot Chutney

Homemade chutney or relish adds vibrant flavour to meat, cheese, or sandwiches, and can help use up a glut of seasonal produce. Carrot chutney is a unique type of chutney where the sweet, salt and hot blends and gives a different taste.

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Tamarind Chutney – Imli Ki Chutney

This tangy chutney can be used as a dip or stir-in sauce for numerous snacks (an example being the Trinidadian Aloo pie).

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Tomato Onion Chutney

The tangy tomatoes cut through the delicate sweetness of the onions, creating a perfect symphony of sweet and sour. The chutney is very easy to make and stays fresh for long, allowing you to make plenty to last for later.

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