What is

Chutney

(Pachadi) and its Types

What Is Chutney or Pachadi?

Chutney, derived from the Hindi word chatni, means "to lick"—aptly named because it’s so delicious that one can’t help but relish every bite. Chatni in English is still known as "chutney", and while the name remains the same globally, its variations are deeply local.

Pachadi is a South Indian term that often denotes a type of fresh ground chutney or a yoghurt-based preparation, frequently served with staples like rice, dosa, or idli. In contrast, North Indian chutneys are mostly dips or sauces made from ingredients like tamarind, mint, or coriander, typically paired with snacks like different types of samosas or pakoras.

The pachadi meaning shifts slightly depending on the region, but it consistently represents a flavourful side dish made from ground or blended ingredients like vegetables, fruits, herbs, lentils, or nuts, combined with spices.

Why Chutney Matters

Across India, chutneys are integral to everyday meals as well as festive spreads. They serve multiple roles—an enhancer of flavour, a digestive aid, and sometimes even a standalone snack when paired with different types of paratha or varied types of dosa and idli.

Their popularity lies in their:

• Versatility: Chutney pairs well with almost everything—rice, snacks, breads, or grilled meats.
  

• Regional Identity: Every Indian state has at least one unique chutney that reflects its local ingredients and food culture.
  

• Flavour Depth: Chutneys balance taste elements such as heat, acidity, sweetness, bitterness, and saltiness.

20 Types of Chutney That Reflect India’s Diversity

Coconut Chutney

Common in Tamil Nadu, Kerala, and Karnataka, this creamy and cooling chutney is made from grated coconut, green chillies, and tempered spices. It’s the classic partner for various types of idli and dosa.

Tomato Chutney

Tangy and spiced, this chutney uses cooked tomatoes and often includes garlic or onions. It’s served with various types of appam, rice, dosa, or uttapam.

Mint Chutney (Pudina)

A vibrant green blend of mint, coriander, and green chillies, it’s ideal for kebabs, biryani, or sandwiches.

Tamarind Chutney (Imli)

Sweet and sour, made with tamarind pulp and jaggery, this chutney is the soul of chaat, a popular Indian street food.

Coriander Chutney

Zesty and herbaceous, this green chutney is often served with pakoras or used as a sandwich spread.

Peanut Chutney

Common in Andhra Pradesh, this nutty and creamy version pairs beautifully with idli and pongal.

Garlic Chutney (Lahsun)

Spicy and pungent, this is a must-have with vada pav in Maharashtra.

Thecha

A rustic Maharashtrian chutney made from crushed green chillies and garlic, served with bhakri and relished for its fire and intensity.

Gongura Pachadi

A tart and earthy chutney made with sorrel leaves, loved across Andhra cuisine.

Onion Chutney

A sweet and spicy blend perfect for tiffin dishes like dosa and idli.

Mango Chutney

Made from raw or ripe mangoes, this chutney is both sweet and spicy, served with grilled meats or parathas.

Curry Leaf Chutney

Packed with antioxidants and bold aroma, this is paired with hot rice or breakfast items.

Akhuni Chutney

Fermented and pungent, this Naga chutney made with soybeans delivers deep umami flavour, typically served with rice or smoked pork.

Dried Fish Chutney

Bold and savoury, this Northeast Indian chutney blends dried fish with chillies and onions.

Hmarcha Rawt (Green Chilli Chutney)

Fiery and fresh, this Mizo chutney uses roasted green chillies and garlic for a spicy kick, often eaten with simple rice meals.

Mosdeng Serma (Tomato Chutney)

Smoky and tangy, this Tripuri favourite combines grilled tomatoes, mustard oil, and green chillies.

Pineapple Chutney

A sweet and spicy delight popular in Bengali and some Northeast Indian cuisines, typically served with rice or grilled chicken.

Dry Garlic Chutney

A dry, coarse mix of garlic and chilli powder, often sprinkled inside a vada pav.

Til Chutney

Nutty and earthy, this Assamese chutney made from roasted sesame seeds is typically paired with rice or mashed vegetables.

Red Chilli Chutney

Spicy and garlicky, this vibrant chutney enhances momos or dumplings with its bold heat and sharp flavour, often made with dried red chillies and vinegar.

More Than a Side: The Essence of Chutney in Indian Meals

Though often served in small bowls on the side, different types of chutneys play a major role in elevating the overall meal. A single spoonful can tie together the flavours of an entire dish. 

Chutneys are not only deeply rooted in tradition but have also adapted over time—appearing in fusion dishes, wraps, and even global menus where chutney in English is often retained as a borrowed term, just like samosa or curry.

Whether you’re enjoying a spoonful of sweet mango chutney with grilled meats or dipping a dosa into fiery peanut pachadi, remember: chutney isn't just a side dish—it’s a journey through the heart of Indian cuisine.