Chutneys of India: How every region adds its own twist
What's the story
A staple in Indian cuisine, chutney has a history that speaks volumes of the diversity in culinary traditions across the country.
Derived from the Sanskrit word chatni, to lick or taste, chutneys have accompanied Indian meals for centuries now.
These delectable condiments range from sweet to spicy and differ in their ingredients and preparation methods, giving away regional tastes and preferences.
Northern flavors
North India's spicy creations
In North India, chutneys are all about bold flavors and an emphasis on heat and spice.
Ingredients like mint, coriander, green chilies, and tamarind are heavily relied upon.
The chutneys enhance the taste of dishes like samosas and pakoras with a refreshing yet fiery kick.
Yogurt in some versions serves as a cooling agent against the spiciness of other ingredients.
Southern touch
South India's coconut influence
Since coconut is widely available in the South, South Indian chutneys are commonly made with it as a base.
These chutneys are generally less spicy than the ones in the North, but the taste is packed with flavors from ingredients like curry leaves and mustard seeds.
They are commonly served with dosas and idlis as indispensable side dishes.
Western twist
Western India's sweet notes
Western India is known for its sweeter take on chutneys.
Ingredients like jaggery or sugar with fruits like mangoes create sweet yet tangy flavors that complement spicy dishes perfectly.
This region also uses peanuts a lot in their chutney recipes, which adds texture along with flavor.
Eastern essence
Eastern India's mustard zest
Eastern India brings mustard into play when it comes to crafting distinctive chutneys.
These chutneys pack both zestiness and pungency into every bite.
Mustard seeds or oil form an essential base, while other elements like tomatoes or raw mangoes add depth.
They add depth without overpowering this signature taste profile found throughout Bengal's culinary landscape.