Chutneys

Sweet tamarind saunth for chaat, mango and tomato chutneys, and herb-based chutneys in jars, ready to spoon beside samosas, parathas and snacks.

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Think of the chaat stall: papdi, potatoes and curd, then a brown swirl of tamarind chutney and a green one of coriander. Bottled chutneys bring that finishing touch home without soaking tamarind or grinding herbs every evening.

Saunth, the sweet-sour tamarind and jaggery chutney flavoured with dry ginger, is the chaat essential. Sweet mango chutney, thick with sugar and spice, goes with parathas and theplas. Tomato chutneys range from tangy Bengali-style ones to garlicky South Indian thokku. Coriander and mint versions are sold too, though their colour and shelf life depend on how they are made.

Because chutneys are wetter than pickles, look carefully at the storage line. Many need the fridge once opened. Ingredients, an FSSAI licence number, the manufacturer and dates of packing and expiry should all appear on the bottle.

Frequently Asked Questions

What is saunth chutney?

A sweet-and-sour chutney of tamarind and jaggery or sugar, flavoured with dry ginger (saunth) and spices. It is used on chaat, samosas and dahi bhalla.

Do bottled chutneys need refrigeration?

Many do after opening because they hold more moisture than pickles. Follow the instruction printed on the bottle.

Why is my bottled mint chutney darker than homemade?

Fresh herbs lose their bright green colour with cooking and storage. The flavour is what matters, and the label will say what has been added.

How is a chutney different from a pickle?

Chutneys are usually smooth or chunky sauces eaten fresh, while pickles are pieces preserved in oil, salt or vinegar for long keeping.