You may think of chutney as a fruit preserve, or you might know it as a condiment served with Indian cuisine. But, what is chutney, exactly, and how is it different from relish? We spoke to Indian-American chef, businesswoman and author Chitra Agrawal for the chutney lowdown.
What Is Chutney?
Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine. “Chutney is a broad term and encompasses condiments that are preserved, like a mango chutney usually made with vinegar and sugar which has a longer shelf life, as well as fresh varieties like a green chutney made with fresh herbs, lemon juice and ginger that is meant to be consumed within a few days,” Agrawal says.
Indian chutneys span a range of flavours, including sweet-tangy tamarind chutney, savory tomato chutney and spicy-sweet mango chutney. “Indian chutneys can be more preserved or fresh, but I'd say the majority of chutneys made elsewhere are primarily sweet and preserved,” says Agrawal.
Chutney vs Relish
Both chutney and relish are condiments made with chopped fruit (or vegetables) that are cooked with spices and vinegar and served fresh or pickled. Agrawal shares that both chutney and relish are made across India, and the terms are sometimes used interchangeably. “For the most part, chutney has a shorter shelf life than an Indian relish,” she says. “Also, there are more smooth chutneys versus relishes or Indian pickles where you will find whole pieces of the fruit or vegetable being preserved. A relish could be fermented in salt and spices while chutneys are not commonly fermented.”
How to Eat Chutney
Chutney is served in a variety of ways across different regions of India. Cooks in North India might pair green and tamarind chutneys with samosas and pakoras, Agrawal says, while those in South India may serve coconut chutney with dosas and idlis. “The ingredients used in chutneys will vary by region in India depending on what is readily available. For instance, in South India where peanuts are grown, you will find chutneys made from peanuts, curry leaves, tamarind and chillis."
Chutney can be incorporated into a variety of dishes, including marinades, salad dressings and sandwiches. “One of my favourite ways to eat a North Indian coriander chutney is to mix it with softened cream cheese and spread it on soft, fresh bread and then layer with crisp cucumbers. I then trim the crusts off and cut them into little triangles to serve with tea,” Agrawal says.
