Chutney is one of the major food inventions of India-the largest spice producer in the world. One can’t expect an Indian Thali without ‘Chutney’ which was earlier known as ‘Chatni’ here.
The word chutney is derived from the word ‘chatna’ which literally means ‘to lick’. Like ever other Indian food, this also has travelled places and evolved with the time.
The original Indian chatni is made from a mix of uncooked fruit (such as mangoes, apples, bananas etc), green chillies, green herbs and spices, an acid base such as vinegar or tamarind juice and sometimes sugar ground together to make a paste.
However, now over a period of time, a large number of varieties of it have been introduced.
They range in flavour from sweet or sour, spicy or mild, or any combination of these; they can be thin or chunky and can be made with fruits or vegetables or both.
In the early centuries, during the British era, one of the recipes of Indian chatni travelled to Britain and it still known worldwide as ‘Major Grey’s’.
Major Grey is a probably mythical colonial British officer who loved curries.