[3] Pachadis are made of fresh vegetables and are served on the side for dishes like idli, dosa, and pesarattu.

South Indian chutney powders are made from roasted dried lentils to be sprinkled on idlis and dosas.

[16][17] Spices commonly used in chutneys include fenugreek, coriander (also called cilantro), cumin, and asafoetida (hing).

[20] A common chutney variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys).

Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product.

The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably had resided for a period of time in the Raj.

Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices.

[22] Originating in India,[23] As greater imports of foreign and varied foods increased into northern Europe, chutney fell out of favour in Britain.

This combined with a greater ability to refrigerate fresh foods and an increasing number of glasshouses meant the British consumption of chutney and pickle was relegated to army usage and individuals residing in colonial India.

In the early 17th century, officials of the East India Company on the Indian subcontinent subsisted on preserved foodstuffs such as lime pickles, chutneys and marmalades.

[22] Major Grey's Chutney is thought to have been developed by a British officer who had travelled to the Indian subcontinent.

The formula was eventually sold to Crosse and Blackwell, a major British food manufacturer, probably in the early 1800s.

[24] In the 19th century, types of chutney like Major Grey's or Bengal Club that catered to Western tastes were shipped to Europe from the Indian subcontinent.

In Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as cucumber or ash gourd, with coconut, green or red chillis and fried in oil with mustard seeds, ginger and curry leaves.

Along with sour Pachadi, there exists a sweet variant in Kerala, made with pineapple, grapes or pumpkin.