This is alist of notable chutney varieties.Chutney is asauce andcondiment inIndian cuisine, the cuisines of theIndian subcontinent andSouth Asian cuisine. It is made from a highly variable mixture ofspices,vegetables, orfruit.^[1] Chutney originated in India, and is similar in preparation and usage to apickle.^[1][2] In contemporary times, chutneys and pickles are amass-produced food product.

• Blatjang —a South African chutney made from dried fruit.
• Branston Pickle—a jarred, mass-producedpickled chutney first made in England in 1922 byCrosse & Blackwell.^[3][4][5] It is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce.^[6]
• Chammanthi podi—a dry condiment and coconut chutney^[7] from the Indian state ofKerala.
• Coconut chutney—aSouth Indian chutneyside dish andcondiment,^[8] it is common inSouth Indian states. It is made with coconut pulp ground with other ingredients such astamarind, green chili peppers andcoriander.^[8]
• Coriander chutney—common in Indian cuisine.^{[9][10][11][12]}
• Dahi chutney—strained yogurt mixed into a chutney of onions and (for example)mint, popular in South India.^[13] In North India this is calledraita.
• Garlic chutney—prepared using freshgarlic, dry or freshcoconut,groundnuts and green or red chili peppers, prepared in both wet and dried forms.^{[14][15][16][17][18]}
• Gooseberry chutney—gooseberry (amla) chutney or "amlakir chutney" is common inBengali cuisine. It is prepared by boiling raw sliced gooseberries in spicy jaggery or sugar syrup.^[19]
• Green mango chutney—an Indian chutney prepared using unripemangoes.
• Hara choley chutney—made with raw unripe green chickpeas, often mixed with green coriander leaves.
• Hog plum chutney—common in Bengali andKarnataka cuisine. It is called "Amrar chutney" inWest Bengal. Ambade (tulu) chutney made from hog plum is a special dish from coastal districts of theKarnataka state of India (Bharat).^[20]
• Kachri ki chutney—made withkachri (wild melon).
• Major Grey's Chutney—reputedly created by a 19th-century British Army officer of the same name who, though likelyapocryphal,^[21][22][23] presumably lived inBritish India.^[24][25] It has been described as a mild chutney compared to others that have a spicier flavor profile.^[26]
• Mango ginger chutney—a Bengali chutney prepared using mango ginger (amada) and tamarind (tetul) paste. Usually served as a condiment withsamosa (singara) and other fritters.^[27]
• Papaya chutney—a chutney common in Bengali cuisine. This chutney which is also called "plastic chutney" is prepared with boiling fresh sliced green papaya in water with sugar and lemon juice. Dried fruits like raisins andcashews may also be added later.^[28]
• Peanut chutney—a mildly spicy chutney that can be used to accompany many various foods.
• Pineapple chutney—common in Bengali cuisine as "anaros er chutney". This chutney is prepared by boiling thin slices of pineapple (anaras) in sugar orjaggery syrup.Pomegranate seeds can also be added with sliced pineapples.^[29]
• Pudina chutney—prepared usingmint.^[30]
• Ridge gourd chutney—part ofUdupi cuisine eaten during the meal or as accompaniment to snacks likedosa oridli.^[31]
• Saunth—a sweet chutney used in Indianchaats, made from driedginger (sooth) and tamarind (imli) paste, hence the name.^[32]
• Tamarind chutney—also known asimli chutney, it is used in someIndian snacks. Tamarind chutney made fromimli, banana, and some spices can also be used withsamosa,kachori, and other fried Indian snacks.^[33]
• Tomato chutney—a type of chutney prepared usingtomatoes as a primary ingredient.^[34]Tamtar kasundi originated inBengal and is typically a spicy and savory tomato and mustard chutney.^[35] Tomato chutney has been a mass-produced product in the United States.^[36] Gordon & Dilworth in New York produced it in the 1890s–1900s, and exported some of the product.^[36][37]

• 
  A close-up view of Branston Pickle
• 
  Chutney being hand-made
• 
  Variousjarred chutneys
• 
  Close-up view of acranberry chutney
• 
  Major Grey's Chutney and vegetable samosas
• 
  Peanut chutney (top) with adosa
• 
  Homemade tomato chutney

Wikimedia Commons has media related toChutney.

• 10 Best Indian Chutney Recipes.NDTV.

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• Indian condiments
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• Bangladeshi condiments

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