Chutney by Indian region

Assam - coriander, spinach, tomato, curry leaf, chilli, radish, carrot,
cucumber, beetroot, lentil, chickpea chutneys
* Andhra Pradesh — coconut, coriander, red chilli with grams, tomato, onion, and mango chutneys
* Gujarat — Hot lime chutneys
* Haryana — tamarind chutney
* Himachal Pradesh — guava and eggplant chutneys
* Karnataka — coconut, peanut, tomato, tamarind,ridge gourd, Uchellu (Niger seed).
* Kerala — coconut, pudina (mint), urad dal (a kind of legume), mango, dry fish, shrimp, and onion chutney
* Maharashtra — hot raw mango chutney, guramba, panchamrit, Mirachicha Thecha. Dry chutneys made with Javas (Flax seed), Solapuri Shenga (peanut)/red chili powder chutney, Karale (Niger seed) and Peanut/garlic
* Orissa — dhania (cilantro), pudina (mint), coconut, mango, orange, tomato, dry fish chutneys
* Punjab — pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney
* Tamil Nadu — coconut, coriander, curry leaf, red chilli, green chilli, tomato, onion, ginger, mint, mango, lentil
* Uttar Pradesh — coriander, garlic, mint chutney, sweet and sour mango, green chili, red chili and jaggery chutneys
* West Bengal — fruit (mango, plum, apple, and apricot) chutneys