Here are seven types of chutneys commonly found in Indian cuisine.

Nariyal chutney is prepared with grated coconut, green chilies, roasted chana dal, ginger, and tempered with mustard seeds, curry leaves, and urad dal.

Tomato chutney is prepared by cooking tomatoes with onions, garlic, red chilies, tamarind, and spices such as mustard seeds and curry leaves.

Dhaniya chutney, crafted with fresh coriander leaves, green chilies, garlic, cumin seeds, lemon juice, and salt, boasts a vibrant green hue and refreshing flavor.

Mango chutney is crafted from ripe mangoes, sweetened with jaggery or sugar, seasoned with vinegar, and spiced with ginger, cloves, and cinnamon.

Peanut chutney, made from roasted peanuts, green chilies, garlic, tamarind, and spices such as cumin and coriander, boasts a nutty and subtly spicy taste.

Pudina chutney, prepared with fresh mint leaves, green chilies, cilantro, garlic, lemon juice, and spices such as cumin and salt, boasts a refreshing and tangy taste. It's commonly served with snacks like samosas or pakoras.

Imli chutney, made from tamarind pulp, jaggery or sugar, dates, spices like cumin and black pepper, and sometimes ginger, offers a sweet and tangy flavor. It's widely enjoyed with chaat dishes and savory snacks.