Chutney . Spicy or bittersweet pickled pasta made from fruits or vegetables of Hindu origin and assumed by British gastronomy. It was used as an appetizer or salad in family activities in India, with the colony it was incorporated into tea at 5 in the afternoon by the English.


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  • 1 Definition
  • 2 Origin
  • 3 Uses
  • 4 Green Chutney (Hari Chatni)
    • 1 Ingredients
    • 2 Preparation
  • 5 Fresh Chutney
  • 6 Mango Chutney
    • 1 Ingredients
    • 2 Preparation
  • 7 Mango Chutney (Hindu Version)
  • 8 Tomato Chutney
    • 1 Ingredients
    • 2 Preparation
  • 9 Papaya Chutney (spicy)
    • 1 Ingredients
    • 2 Preparation
  • 10 See also
  • 11 Sources


According to the Larousse dictionary definition “Chutney is an English specialty that dates back to colonial times, and its name comes from the Hindustani word Chatni.” This would place it within the gastronomy of Southeast Asia in what could be defined as the cuisine of the Rajas (due to British colonization).

However for the Americans, according to James Beard, the chutney as well as other Indian dishes arrived on ships that traded between India and the west coast of North America. As this author suggests in this preparation, ginger should not be missing and that the sugar to be used must be brown, although it does not refer to the use of palm sugar common to the region.

This type of preparation should not be confused with the relish that they also use in these activities. There are differences between the preparations and the ingredients considered as main according to the regions of India and other Asian countries. And although the uses and occasions are common, the ways of serving them change. As a general rule, they are cooked in vinegar with various species until obtaining a consistency of jam with or without pieces. Ginger and sugar should not be missing among the ingredients.

It should not be confused with the more internationalized curries either, as these can be defined as a type of sauce. These curries have become so widespread that there are Southeast Asian cuisines that already have adaptations that can be accepted as national dishes.


Its origin in India is defined , although the English planted their first factory in 1612 and did not allow them to become independent until January 1950 . It was first the Portuguese who began, in the 16th century , trade with India until the 17th century the Dutch began to compete. But two years earlier, Queen Elizabeth I authorized the creation of a similar one, the first English Company of the Indies Orientals. In 1612 the English already had their first factory, after which they spread throughout the region. In 1675 the French began to operate in these areas


Call it Achar or Chutney (Chatni) is one of the crucial recipes categories in Indian cuisine. The Chutney (Chatni) or Achar are a large collateral group of Indian dishes with a great diversity of flavors, uses, textures and / or ingredients. In western kitchens they are sometimes used as pickles, relish, sauces, dressings, or condiments.

They can be used as appetizers or starters. Each region of India usually has its own traditional variety. Today many commercial varieties of Chutneys are available to the population, both in India itself and abroad, but they are more popular with the settled Hindu community in Western countries.

The Chutney admits almost any fruit and / or vegetables cooked in vinegar with sugar and spices, the cooking must last until obtaining the consistency of jam although it conserves some pieces, although all the ingredients reduced to puree are not bad either.

In the chutney, the sugar to be used must be brown (brown). The most widely used spices are: mustard (crushed grains), cloves, cinnamon, ginger powder, and curry powder. Chili peppers should not be missing in the preparation of a good Chutney. Chutneys can be prepared with very different ingredients such as: Mango , Pineapple , Tamarind pulp , Coconut , Custard Apple , milky (as the papaya ( Fruta bomba ) is called in Venezuela and Colombia ), Eggplant , Tomato , Onion , Melon , Grapes , Cherries, Apples , currants , blackberries, etc. Using an ingredient of these or a combination thereof.

See Coco’s Chutney

Green Chutney (Hari Chatni)


  • 3 oz of parsley
  • 3 oz coriander
  • Mint sprouts
  • 4 small green peppers or 2 green chilies
  • 1 teaspoon minced ginger
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red pepper (ground)
  • 1 1/2 – 2 tablespoons Sugar
  • 1 lemon (juice)
  • 1/2 teaspoon of Salt


Wash the leaves and stems, cut them finite. Put all but the masala and juice in a mixer on high speed and puree it. Add the masala and juice and beat again for a few moments. It can be stored in the cold before being served or for several days.

Fresh Chutney


  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet pepper
  • 1/2 cup chopped green chili
  • 1/2 cup of lemon juice
  • 2 Tomatoes (green), peeled and chopped
  • Salt to taste

Preparation: Combine all ingredients, (can be whipped). Leave it at room temperature for one hour before using, stirring frequently at that time. You can add chives, parsley, coriander, etc., according to your taste. It can be spread on pieces of toast.

Mango Chutney


  • 400 gr. Mango pulp

Mango chutney

  • 2 sour apples
  • 1/4 liter of cava vinegar
  • 180 gr. of sugar
  • 1 teaspoon of mustard
  • 3 nails
  • 1 stick of Cinnamon
  • 10 gr. ginger powder
  • White pepper
  • Salt


Boil the vinegar, sugar and spices for 12 minutes. Add the mango and the apple to taquitos. Cook over low heat, uncovered, 30 minutes or until it has a confiture texture. Put the hot chutney in jars, previously sterilized, close and turn upside down until cool. Wait a week before consuming.

Mango Chutney (Hindu Version)

(See Mango Chutney )

Tomato Chutney


  • 500 gr. of ripe tomatoes
  • 125 gr. of apple
  • 250 gr. of onions
  • 250 gr. of raisins
  • 125 gr. of brown sugar
  • 300 ml. of vinegar
  • 2 teaspoons of salt
  • 2 teaspoons ground ginger
  • Pinch of cayenne pepper


In a large saucepan, put the vinegar, sugar, salt and spices over low heat until the sugar dissolves. Meanwhile, peel and chop the tomatoes, chop the onions, peel, empty and chop the apple. Add these ingredients to the saucepan and simmer for about 1 hour until it thickens, stirring occasionally with a wooden spoon so that it does not stick. It should have the consistency of a jam. Put the hot chutney in jars, previously sterilized, close and turn upside down until cool. Wait a month before consuming. Note: This comes from Spain , where apples and raisins are more affordable. In CubaThese can be replaced by: green or red plums; pickled cucumbers; half a cup of chopped pineapple. Cayenne pepper for a few drops of Tabasco or Habanero Chile , keep in mind that Chile is stronger than Tabasco

Papaya Chutney (spicy)


  • 2 kg. of pulp or papaya cut into 1 cm cubes.
  • 2 heads of garlic
  • 2 large onions, also diced
  • 3 apples diced
  • 1 quince to tiny dice (It has a slower cooking) (optional)
  • 50 gr. grated fresh ginger
  • 1/2 teaspoon cinnamon ground
  • 4 chili peppers
  • 20 g. of salt
  • 500 gr. of sugar
  • 3/4 of l. white wine vinegar


Put all the ingredients except the sugar to cook until the fruits soften (15 min.). Add the sugar and bring to a boil, stirring continuously. Let cook for half an hour, uncovered so that the liquids are reduced, until we have a thick mixture, almost like jam. Cool slightly and pack in cans or ketchup bottles. It keeps a long time, and better in the fridge. It is worth it, because it is not very difficult or very laborious, and the result I think will surprise you. As it is bittersweet, and also spicy, it combines very well with roast pork, Roast-beef and also to accompany the Pate. The note of the previous recipe is also applicable to this recipe since it comes from the same country.


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