Indian chutneys made it on the list of the Taste Atlas 100 Best Dips in the World in a big way, the food publications' recently released August 2024 ranking.
The sweet and spicy dip made it to No. 41 on the list, while specific chutneys also placed in the rankings. Mango chutney came in at No. 52 on the list, while coriander chutney and green chutney took 47th and 48th place, respectively. According to the report, mint chutney or pudina chutney is the most popular variety.
In the States, the popularity of chutney is increasing. A 2021 GlobalData report found sales of chutney soared in the period between 2015 and 2020, with further growth predicted into 2025 and beyond.
Meanwhile, a study by MarkWide Research highlights significant growth in the vegetable chutney market, driven in part by increasing demand among consumers for healthy and flavorful whole foods and a rejection of ultra-processed items.
However, it's not just in the US that chutney is becoming increasingly beloved. There's now even a World Chutney Day -- September 24 -- when foodies around the world celebrate the diversity of flavors found in this unique dish.
No dish reflects Indian cuisine's rich and diverse flavors like chutney. Indian food philosophy makes no time for blandness, and chutney is the perfect example.
While many people unfamiliar with Indian cuisine think of chutney as a simple dip placed on the table as an afterthought, Indians take pride in creating chutneys with a complex array of flavors, using cherished recipes passed down generations.
Chutneys come in a wide variety of types, tastes, colors, and flavors. Whether thick or thin, smooth or crunchy, spicy or sweet, the key to the dish's popularity lies in its versatility -- add flavor to favorite curries such as kormas, tikka masalas or a rogan josh, eat with bread like naan or roti, or even pair with a cheeseboard and crackers.
Chutney is typically made by slow-cooking chopped fruit and vegetables and seasoning with select spices like cumin, coriander, cardamom, tamarind, garlic, ginger, and turmeric. A splash of vinegar gives extra flavor and acts as a preservative. The chutney is then sealed in a jar and kept in a cool, dry place for up to a year, where it develops a rich flavor.
Fans of the dish serve it in small, round bowls as an accompaniment to a main dish. Indian families take immense pride in homemade chutneys, with many households featuring rows of chutney jars left to mature in the kitchen.
"Chutney" comes from the Sanskrit word " chatni " or " chaatni," meaning "to lick" or "to taste."
The sauce originated in the Indian subcontinent some 2,000 years ago, comprising vegetables and fruits that would otherwise have spoiled. Resourceful people used leftover fruits and vegetables, flavoring them with paste from crushed spices and nuts.
During the British colonial period in the 18th century, chutney's popularity spread overseas -- first to the United Kingdom and later throughout Europe and North America.
Nowadays, chutneys of all different types are popular worldwide.
Chutney is a simple dish to make, but there are a few techniques and practices to keep in mind to get this traditional Indian dip right.
As timing is key, it's best to have all ingredients prepped before cooking. Whether peeling and chopping vegetables, measuring ingredients, or organizing everything beforehand, prep means you'll better concentrate on cooking.
A chutney is only as good as the ingredients you use. For instance, if you're making an apple chutney, choose fresh tart apples like Granny Smith, and avoid apples with blemishes or overly ripe ones.
You can buy pre-ground spices, but it's also best to freshly grind spices at home for more flavor and fragrance.
Use a stainless steel pan when making chutney, as other materials, like copper, don't react well to vinegar.
Sterilizing jars is vital to making chutney, as it extends the dip's shelf life and prevents harmful bacteria from getting inside.
Keep to the original spirit of chutney making by saving those leftover fruits and vegetables from perishing and using them to create something magical. If you have lots of leftover tomatoes, make tomato chutney. If you have a peach tree in your garden, make peach chutney. It's a dish that epitomizes the beauty of homegrown and homemade food.