 Different types of chutneys from Bengaluru, India | |
| Alternative names | pachadi, chammanthi, chatney, chatni, satni, upsecanam, thuvayal, aachar, pacchadi |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | South Asia, Caribbean, and parts of Africa, Fiji |
| Associated cuisine | Afghanistan, Bangladesh, Bhutan, Fiji, Guyana, India, Jamaica, Mauritius, Nepal, Pakistan, South Africa, Sri Lanka, Suriname, Trinidad and Tobago, United Kingdom |
| Main ingredients | Vegetables, fruits, salt, spices, and herbs. |
A chutney (pronounced [ˈʧəʈɳiː]) is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.