Here’s a question: What goes well with regional favourites like idli, dosa, naan, and practically every other meal from the Indian subcontinent? And, in other forms, equally well with cold cuts and cheese?
We’re talking chutneys! Another one of India’s famous culinary exports that’s widely appreciated by consumers. We trace the origin of chutney and brush up on some history in this brief look at these flavourful creations!
What Is the Meaning of Chutney?
The word ‘chutney’ comes from Hindi and denotes a type of condiment obtained by crushing ingredients. As part of the country’s cuisine for thousands of years, it traditionally refers to a relish prepared from ground vegetables or fruits combined with herbs and spices. Indian chutneys span several recipes, pack a huge flavour punch, are highly aromatic, and are easy on the stomach! They are typically savoury and enjoyed as dips for tandoor items, as side dishes, or simply on top of some chaat.
The term has spread to the Western world, now covering various dishes of differing textures and consistencies preserved in vinegar.
Source: Contrive Datum Insights
What Is the Origin of Chutney: From Ancient India to the West
Wondering where the place of origin of the tomato chutney is?
Chutney history, or at least the act of crushing individual ingredients together and eating them, dates back several aeons, even possibly before the first meal was cooked. The idea stuck over time, and given India’s wide variety of spices, it’s easy to envision people, back in the day, coming across different herbs and plants before crushing them to concoct flavourful mixes and sauces. Soon enough, locally available fruits and vegetables were added, and the first real ‘chutneys’ were possibly shaped.
Onions, mango, cumin, ginger, coriander, chillies, and more are combined to provide a tasty accompaniment for diverse dishes. Given that a chutney’s shelf life could extend by several months when stored in jars, the Britishers would export the idea home, where it was a hit. Soon, the dish’s essence would spread across the West and beyond, leading to numerous interpretations of varying consistencies and textures—all bound together by a primitive concept and a vinegary base! Today, India’s chutneys are impossible to separate from daily meals, whether it’s the savoury thickness of tomato thokku to go with idlis or the tangy sweetness of imli chutney meant for hot samosas and pakoras.
Chutneys outside the country are similarly unique to the geographies around them, blending local culture into their recipes—Canada, for one, has chutneys that incorporate Canadian maple syrup to a mouthwatering effect! Global chutneys are often used to add a sweet note to grilled meat and as a substitute sauce in burgers. And these chutneys have been commercialised a fair bit, with several manufacturers adding their own spin on recipes and appealing to consumers seeking bolder flavours.
Types of Chutney: Regional Variations
With the origin of chutney beyond any doubt, Indian chutneys have continued their rich legacy. Chutneys across India differ from region to region, influenced by the cooking styles and staple ingredients used. Some, like coriander chutney, are pretty much similar across the northern states, save for tiny changes. Some unique Indian chutneys include the Maharashtrian shengdana chutney, a dry peanut chutney with a nutty, spicy taste. Bengal is noted for its raw papaya-based plastic chutney that can be enjoyed as it is. Further south, Andhra-style dosakaya pachadi—a cucumber dish—is paired frequently with rice. Some of the more offbeat options include the akhuni chutney from Nagaland. It is renowned for its intense aroma, thanks to fermented soybean paste. And some parts of Odisha, Chhattisgarh, and Karnataka consider ant chutney a delicacy!
Chutney in Modern Cuisine: Global Popularity
What is the purpose of chutney in today’s world? Well, as Indian cuisine breaks more barriers, chutneys are turning into even more of a global affair. Besides Indian varieties spreading to other parts, food manufacturers and chefs around the world are experimenting with their own recipes. And these fusion creations pair with everything from grilled meats to roasted vegetables. They are also used to make cocktails and mocktails, adding a unique twist to classic drinks. (We have on good authority that spiced tamarind chutney can give margarita a special punch!) And the world of baking isn’t immune to this chutney sensation, either. Also recommended, by the way—mango chutney-infused chocolate cake!
As chutneys evolve and adapt to new trends, having an experienced culinary solution partner like Symega on your side can be a huge plus. We combine in-depth technical expertise and decades of food solutions experience to create chutneys that will leave consumers smacking their lips and craving more.
FAQs
The word ‘chutney’ is a borrowing from Hindi, which denotes a type of condiment. It traditionally refers to a relish of varying spiciness, prepared from vegetables or fruits combined with herbs and spices. Chutneys are common accompaniments in Indian cuisine and have slowly become a part of the food experiences everywhere else.
Chutneys are safe and healthy and can aid digestion due to their fresh, raw, high-fibre ingredients. Coriander, a common ingredient in chutneys, contains antioxidants and helps provide iron content. Chutneys are also full of vitamins and other nutrients and are low in calories.
Of course! Chutneys can be made at home easily. The basic chutneys are simple and usually require everyday ingredients with little to no prep time. A home kitchen is more than enough to create some delicious recipes.
The shelf life of chutneys depends on the ingredients in question. Some store-bought chutneys can last for as long as a year. Homemade chutneys like coconut varieties might last a few days under refrigeration. But methods like making chutney cubes and using hot mustard oil can prolong their life expectancy. Airtight containers or jars are recommended for storage.
