Indian Chutneys
Chutney↕ | Region↕ | Main Ingredient↕ | Flavor↕ | Pairs With↕ | Known For↕ |
|---|---|---|---|---|---|
Mint Coriander (Hari Chutney) | Pan-Indian | Fresh mint, coriander, green chili, lemon | Fresh, herby, spicy | Samosa, pakora, kebab, chaat | The default green chutney at every Indian restaurant, bright and cooling |
Tamarind Date (Imli) | North India | Tamarind pulp, dates, jaggery, cumin | Sweet, sour, tangy | Samosa, chaat, papdi, bhel puri | The iconic sweet brown chaat chutney, thick and glossy |
Coconut Chutney | South India | Fresh coconut, green chili, ginger, curry leaves | Creamy, mildly spicy, tempered | Dosa, idli, vada, uttapam | The inseparable partner of South Indian breakfast, tempered with mustard seeds |
Mango Chutney (Aam) | Bengal/North India | Raw or ripe mango, sugar, spices | Sweet-sour, fruity | Curries, rice, bread | Major Grey's version made it famous globally, accompanies curries |
Tomato Garlic (Lasun) | Maharashtra | Tomato, garlic, red chili, peanut | Tangy, garlicky, spicy | Bhakri, thecha, misal | Rustic Maharashtrian staple, punchy raw garlic flavor |
Peanut Chutney | Andhra Pradesh | Roasted peanuts, red chili, garlic, tamarind | Nutty, spicy, tangy | Idli, dosa, upma | Andhra breakfast companion, rich and nutty |
Tomato Chutney | South India | Ripe tomato, onion, chili, mustard seeds | Tangy, savory | Dosa, idli, rice | Cooked version unlike raw chutneys, tempered red-orange |
Gongura (Sorrel) | Andhra/Telangana | Sorrel leaves, red chili, garlic | Sour, pungent, spicy | Rice with ghee, pappu | Telugu signature ingredient, intensely sour |
Garlic Chutney | Maharashtra | Dry coconut, garlic, red chili | Dry, pungent, spicy | Vada pav, missal | The dry red powder inside vada pav, punchy and fiery |
Green Mango Chutney | Bengal | Raw green mango, mustard oil, panch phoron | Sour, pungent | Dal rice, Bengali meals | Kancha amer chutney, summer specialty in Bengal |
Onion Chutney | Tamil Nadu | Shallots, red chili, tamarind | Sweet, tangy, savory | Idli, dosa, pongal | Vengaya chutney, rich and dark, South Indian breakfast favorite |
Ridge Gourd Peel (Turai) | Andhra | Ridge gourd skin, chili, lentils | Earthy, rustic | Rice with ghee | Zero-waste cooking, uses vegetable peel for pachadi |
Eggplant Chutney (Vankaya) | Andhra Pradesh | Roasted eggplant, tamarind, chili | Smoky, tangy | Rice with ghee | Vankaya pachadi, roasted brinjal mash |
Apple Chutney | Kashmir | Apple, sugar, vinegar, spices | Sweet, tart | Biryani, roasts | Kashmiri specialty, autumn preserve |
Til (Sesame) Chutney | Bihar/UP | Roasted sesame, chili, garlic | Nutty, smoky, spicy | Litti chokha, rice, roti | Gram ghar-style Bihari accompaniment |
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Frequently asked questions
How is the Indian Chutneys list ranked?
The Indian Chutneys list is currently sorted by the source data's default ordering. Community voting is not enabled on this dataset.
How many entries are in this Indian Chutneys dataset?
This dataset contains 15 entries, each with multiple sortable, filterable columns. The full table is visible on this page and can be downloaded as a CSV, JSON, or Excel file.
Can I download the Indian Chutneys data?
Yes. The download buttons at the top of the page give you the full 15-row dataset as CSV, JSON, or Excel. Use of the data is permitted under a Creative Commons Attribution license — credit dtbse.com when you republish.
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