South Indian Chutney Varieties

Spicy

• Spicy chutneys are the most common type of chutney there is in South Indian food. Spicy chutneys are made from a variety of hot peppers, which are then mixed together with oils, vinegars or fruits to temper the heat. Spicy chutneys can range from mild to extremely spicy, and are often used as additives to curries, or as a small side accompaniment.

Sweet

• Sweet chutneys are often fruit based, and are used as a dipping sauce for a variety of foods. Sweet chutneys can also be the basis for certain types of sautés in South Indian food. Sweet chutneys can be spicy or mild, and sometimes combine sweet and sour flavors. Tamarind is a common ingredient in sweet chutneys.

Pickles

• Pickles are a chunky, less saucelike, and less pasty version of a savory chutney. Pickles are often salty and spicy, with the degree of heat varying depending on personal or manufacturers preference. Pickles can be made from a variety of fruits, often unripe fruits such as green mangoes or even pieces of shredded young coconut.

Herbs

• Herb-based chutneys tend to be the mildest of chutneys, and can sometimes be mixed with a yogurt base to proved a savory chutney that is also refreshing. Herb chutneys are used to provide a fresh taste to foods, as well as act as a cooling agent for more spicier foods.