Chutneys are traditional sauces very common throughout the Indian subcontinent. They are a sort of relishes, sauces made from marinated or boiled vegetables or fruit. Among European analogues of relishes it is possible to mention ajika, lecho, tartar and salsa.
For the first time such types of sauces appeared in India in ancient times. The recipes of marinating were extremely simple, but despite this, the sauces remained edible for a long time. Therefore, this vegetables and fruit preservation method was borrowed by the Romans, and later by the British Empire, through which Indian chutney became known in North America and Australia. The British were so fond of these sauces, that in the early XIX century they established the import of this product directly from India.
In Hindi, the word “chatni” meant "to lick". Now in India, the name "Chutney" has a generalizing meaning and refers to both boiled versions of sauces and sauces of marinated or fresh vegetables and fruit.
Chutneys were invented to set off the taste of the main dish. For example, spicy chutneys are a good complement to spicy dishes, and vice versa. However, most of these sauces are sweet; they stimulate the appetite and accelerate digestion. To set off the taste of the main dish, just a few tablespoons of chutney is needed. Also chutneys are mandatory to such dishes as "poori", "idli" and "dosa".