Chutney
Chutney (Devanagari- "चटनी" also transliterated chatney or chatni, Sindhi:چٽڻي) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip.
An offshoot that took root in Anglo-Indian cuisine is usually a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara 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 fall fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is usually eaten with a Cheddar-type cheese or with cold meats and fowl, typically in cold pub lunches.