Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India.
* Coriander (Cilantro)
* Mint chutney (Coriander and mint chutneys are often called Hari chutney, where 'Hari' is Hindi for 'Green')
* Tamarind chutney (Imli chutney) (often called Meethi chutney as 'Meethi' in Hindi means 'Sweet'.
* Coconut chutney
* Onion chutney
* Prune chutney
* Tomato chutney
* Red Chilli chutney
* Green Chilli chutney
* Mango chutney (made from raw, green mangoes)
* Lime chutney (made from whole, unripe limes)
* Garlic chutney made from fresh garlic, coconut and groundnut
* Green tomato chutney. Common English recipe to use up unripe tomatoes
* Peanut chutney (shengdana chutney in Marathi)
* Ginger chutney , mostly used in Tamil cuisine and Udupi cuisine to be eaten with Dosa
* Yogurt chutney, may be as simple as mixing yogurt, red chili powder, and salt, eaten with a variety of foods
American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.
Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.
Spices most commonly include fenugreek, coriander, cumin and asafoetida (hing).
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