Sour, spicy, and tingling sensation develops in mouth when we hear the word ‘chutney’ from someone. The people who know about Indian, Pakistani, Nepali, and Bangladeshi cuisine know that chutney is almost indispensable whether it is breakfast, brunch, lunch, or dinner. The word chutney comes from Hindi-Urdu. It is prepared in every kitchen in the houses of the people living in the above mentioned countries; however, it has become equally popular in the West now. Chutneys can be simply defined as a complementary spice and vegetable mix. Indian Chutney World Copyright Introduction Khubani Aur Santare Ki Chutney (Apricot Orange Chutney) Mirchi Ki Chutney (Chili Pepper Chutney) Karonde Ki Chutney (Cranberry Chutney) Jeere Ki Chutney (Cumin Seed Chutney) Khazoor Aur Santare Ki Chutney (Date and Orange Chutney) Tamatar aur Aam Ki Chutney (Tomato Mango Chutney) Dhaniye Ki Chutney (Coriander Chutney) Hare Seb Ki Chutney (Green Apple Chutney) Mirchi Ki Chutney (Hot Chili Chutney) Seb Ki Chutney (Apple Chutney) Kiwi Ke Phal Ki Chutney (Kiwifruit Chutney) Nimbu Aur Sarson Ke Beej Ki Chutney (Lemon & Mustard Seed Chutney) Pudine Ki Chutney (Mint Chutney) Dhaniye Pudine Ki Chutney (Coriander Mint Chutney) Shaftalu Ki Chutney (Nectarine Chutney) Papite Aur Sarson Ki Chutney (Papaya Mustard Chutney) Aadhu Ki Chutney (Peach Chutney) Cherry Ki Chutney