No Indian meal is ever complete without the tantalizing array of side dishes one can dip

into. Indeed, most people are of the opinion that it is these savory dishes that lend the

unique taste to the meal as a whole. In the world of side dishes, an inevitable and truly

mouth-watering element is undoubtedly the chutney.

Originally derived from catni, a mix of Hindi, Tamil, Urdu and Kannada dialects,

chutney has fast captured the tastes and tongues of Indians and foreigners alike. The

variety in ingredients and preparation methods used to make chutney are diverse, often

peculiar to a region and display the range of flavors available. There seems no end to the

amount of experimentation and fun one can have in choosing the flavor and base of this

dish. In this article, we shall go through some of the more common and easily preparable

chutney dishes from a wide range of regions and ingredients.

In days gone by, chutney used to be prepared with a mortar and pestle, grinding and

mixing the materials very finely to pulp. Though traditionalists still believe in the old

fashioned method and maintain that the taste truly comes out when done so, nowadays

people have taken to using the common kitchen mixer-grinder, of course using all the

spices and flavors needed.

Chutneys are relished and enjoyed depending on the palates of the people indigenous

to that particular locality. For instance, people from Himachal Pradesh would prefer a

variant of chutney seasoned with eggplant or guava. On the other hand, a Keralite relishes

one prepared with the help of coconuts or dried shrimps. Each variant has its own special

taste and flavor.

Although chutney is usually a side dish complementing rice and other grain food items, it

is also not uncommon to find them alongside such dishes as chapattis and fast food items.

Another very popular side dish among the masses seems to be the ever-present pickles.

Food lovers and connoisseurs alike agree that a good pickle changes the very soul of a

meal. Indeed, there is a joke doing the rounds that the pickle is the lazy housewife`s best

friend.

Pickles are very similar to chutney in the sense that it is used as basically an add-on to

the meal, adding a bit more spice and flavor to it. For this reason, pickles are usually

prepared integrating the acidic properties inherent in fruits and vegetables. After

marinating them properly in oil, they are usually stored in airtight jars for at least a few

weeks to help them mature. Mangoes and carrots are some of the most popular bases used

for the preparation of pickles.

One particular characteristic of pickles and chutneys is the fact that they retain their taste

and freshness as long as they are stored hermetically. That is to say that they do not lose

their flavor when not exposed to the environment. When in contact with air, the ambient

moisture in the air reacts with the pickles, generating chemical reactions that begin to

oxidize it. Therefore, it is imperative that chutneys and pickles are stored in airtight

compartments when not in use.