chutney (left),
saunth chutney (right), yogurt (top) and
aloo tikki (bottom) from the
1904 World’s Fair •
Blatjang —a South African chutney made from dried fruit. •
Branston Pickle—a jarred, mass-produced
pickled chutney first made in England in 1922 by
Crosse & Blackwell. It is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce. In North India this is called
raita. •
Garlic chutney—prepared using fresh
garlic, dry or fresh
coconut,
groundnuts and green or red chili peppers, prepared in both wet and dried forms. •
Green mango chutney—an Indian, Kenyan chutney prepared using unripe
mangoes. •
Hara choley chutney—made with raw unripe green chickpeas, often mixed with green coriander leaves. •
Hog plum chutney—common in Bengali and
Karnataka cuisine. It is called "Amrar chutney" in
West Bengal. Ambade (
tulu) chutney made from hog plum is a special dish from coastal districts of the
Karnataka state of India (Bharat). •
Kachri ki chutney—made with
kachri (
wild melon). •
Major Grey's Chutney—reputedly created by a 19th-century British Army officer of the same name who, though likely
apocryphal, •
Papaya chutney—a chutney common in Bengali cuisine. This chutney which is also called "plastic chutney" is prepared with boiling fresh sliced green papaya in water with sugar and lemon juice. Dried fruits like raisins and
cashews may also be added later. •
Peanut chutney—a mildly spicy chutney that can be used to accompany many various foods. •
Pineapple chutney—common in Bengali cuisine as "anaros er chutney". This chutney is prepared by boiling thin slices of pineapple (
anaras) in sugar or
jaggery syrup.
Pomegranate seeds can also be added with sliced pineapples. • Pudina chutney—prepared using
mint. •
Saunth—a sweet chutney used in Indian
chaats, made from dried
ginger (
sooth) and tamarind (
imli) paste, hence the name. •
Tamarind chutney—also known as
imli chutney, it is used in some
Indian snacks. Tamarind chutney made from
imli, banana, and some spices can also be used with
samosa,
kachori, and other fried Indian snacks.{{Cite web|last=vikas|first=m|title=5 Best Chutney Recipes That Can Make Your Food & Snacks Tasty •
Tomato chutney—a type of chutney prepared using
tomatoes as a primary ingredient.
Tamtar kasundi originated in
Bengal and is typically a spicy and savory tomato and mustard chutney. Tomato chutney has been a mass-produced product in the United States. Gordon & Dilworth in New York produced it in the 1890s–1900s, and exported some of the product. ==Gallery==