Chutney is a traditional accompaniment to all Indian local dishes. It may be found in practically every Indian meal and adds a unique flavour to any dish with which it is served. The wonderful thing about chutney is that you can experiment with different components, such as fruits, herbs, and vegetables, and always come up with a delicious recipe. Tomato relish, ground peanut garnish, yoghurt or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce are just a few examples of chutneys. The word chutney comes from the Hindi word chatna, which means "to lick" or "to eat with appetite." In India, the term chutney is used interchangeably to describe both fresh and pickled foods; however, the word is only used for fresh foods in a few Indian languages. Chutneys in India can be prepared with pickles that have been ripened in the sun for up to two weeks and stored for up to a year, or they can be made fresh from raw ingredients and kept in the refrigerator for a couple of days or a week. Simple spiced chutneys, which are similar to pickles in preparation and use, dating back to 500 BC. This method of food preservation originated in India and was later adopted by the Romans and British as a result of their encounters and contacts with the Indian subcontinent. Chutney fell out of favour in the United Kingdom when more foreign and diverse dishes were imported into northern Europe. This, combined with the ability to refrigerate fresh foods and an increase in the number of glasshouses, meant that chutney and pickle consumption in Britain was limited to the troops and those living in India. Around the 1780s, chutney reappeared as a favourite starter in England.
Here are some chutneys you can have for the dinner that will add a tangy and spicy flavour to your dinner palette-
Tomato Chutney
Tomato Chutney is a tangy and flavorful chutney made with tomatoes, herbs, and spices from South India. Tomato chutney, also known as thakkali chutney, can be made in a variety of ways. This chutney is made with chopped tomatoes that have been cooked in a variety of spices and have a pleasant flavour. Idli, dosa, and vadas are served alongside. This one is nice and refreshing and could easily be an all-season favourite!
Tamarind chutney
Imli chutney is another name for tamarind chutney. Tamarind chutney is a spicy, sweet, and tangy chutney that goes well with Indian chaat or fried appetisers like samosas, kachoris, and pakodas. Tamarind chutney, also known as Imli chutney, is a tangy, sweet chutney made with tamarind, jaggery, and ginger powder. Tamarind chutney is also called saunth chutney is another name for it.
Mango Pachadi
Mango pachadi is a chutney with a diverse flavour and aroma. It's sweet and tangy in one bite, thanks to raw mangoes and jaggery. Red chillies and mustard seeds amp up the heat. This mango chutney is delicious with rice kanji or dal-rice. Mango pachadi, seasoned with red chillies and mustard seeds, is a delectable side dish.
Amla chutney
This amla chutney is a sweet and tangy condiment that goes well with any food, thanks to the goodness of Amla, saunf, and brahmi leaves. Amla Chutney blends the freshness of coriander with the tanginess of Amla, also known as Indian gooseberries. While coriander is a typical chutney ingredient for dosa and idlis, adding amla gives it a unique flavour as well as a lot of vitamin C.
Papaya chutney
Papaya chutney is a must-have accompaniment to many Indian snacks. It's called papaya sambharo in Gujarat, and it's usually served with gathiya and snacks. It's known as plastic chutney in West Bengal and is served as a main meal. It's prepared with unripe/raw papaya. It's also known as Kacha papaya, from the Gujarati word kacha, which means "unripe."