What Is Chutney?
And how is it different from relish?
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By Layla Khoury-Hanold for Food Network Kitchen
Layla Khoury-Hanold is a contributor at Food Network.
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 turned to Chitra Agrawal, founder of Brooklyn Delhi, a small-batch Indian condiment company, and author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn.
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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 flavors, 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. An example of a sweetened, preserved chutney is this Peach Chutney, which is sweetened with sugar and golden raisins and punched up with grated fresh ginger.
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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.”
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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 chilies."
Chutney can be incorporated into a variety of dishes, including marinades, salad dressings and sandwiches. “One of my favorite ways to eat a North Indian cilantro 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.
You can whip up homemade chutney, like the coconut-ginger spiked cilantro chutney in this recipe for Grilled Fish Sandwiches with Cilantro Chutney, or use store-bought mango chutney to lend a sweet note to these Spicy Chicken Naan Wraps. If you’re looking to perk up an easy party appetizer, try these Shrimp and Tomato-Ginger Chutney Bites.
Recipes for Chutneys
Matt
Nothing complements freshly fried samosas better than chutney, especially this homemade tamarind-date chutney spiked with toasted cumin, red chile, ginger and fennel and sweetened with powdered jaggery.
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This vibrant chutney is anchored by fresh spinach and cilantro, made creamy with Greek yogurt and amped up with jalapeno. It’s perfect as a dip for veggies or naan, makes a great spread for turkey sandwiches or an ideal accompaniment to grilled proteins, from paneer to chicken kebabs.
This homemade mango chutney comes together in 15 minutes and makes for an ideal tangy, spicy counterpart to curried salmon. Pitted and peeled fresh mango chunks are cooked down with a shallot, curry powder, serrano and golden raisins to achieve a sweet-spicy balance and subtle texture.
Armando Rafael
Using a microwave to cook chutney makes homemade versions a breeze. Here, currant jam melds with vinegar, butter, ginger and a cinnamon stick to create a warming, lightly sweet base for apples and cranberries to cook in till just softened. A flourish of fresh parsley pulls the chutney together.
This chutney calls for tart, firm underripe green tomatoes which can be simmered without collapsing and balance the slight sweetness from the brown sugar. It makes an ideal pairing with juicy boneless porkchops and a side of wild rice.
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