Chutney
From Wiki Ganesha
Chutney refers to a variety of sweet and spicy "condiments", originally from South Asia. Chutney is the British spelling for the word. Chatni is the translation used by the Urdi, Hindi and Tamil. Chatni is the Archaic word. Chatni translates literally to "strongly spiced". Chutney is basically a condiment which is made of chopped fruits, vinegar, spices and sugar cooked into a chutney spread. It is generally spicy or hot in taste.(1)
It’s true that curries and hot dishes play a large role in Indian cooking, but in fact the variety of Indian food is staggering. Most Indian meals are vegetarian, consisting of dishes made from seasonal vegetables (curries are typical), yoghurt, chutneys, and chapattis to scoop up the food(2). The principle religion of India, Hinduism, believes that humans and animals can re-incarnate as each other, so that a lamb in the fields may well have the essential nature of your great-grandmother, or at least the potential to become a human being in the future – which explains why vegetarianism is the norm for most people(3).
The basics of Indian cooking (although these vary across the country) include basmati rice, lentils, and spices such as fenugreek, cumin, black and green cardamom, coriander, turmeric, cinnamon, and spicy peppers(4). In the north of India, the main starch dishes are flatbreads like chapattis and naan, whereas along the coasts rice is the staple. Potatoes and the thick breads of Europe are not typical of any part of India(5). “All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using excessive amounts of chilies”(6).
The variety of Indian food is so large that I have chosen to present a selection of typical dishes, some of which are common all over India and others which are regional specialties:
Chapattis
A flat, unleavened bread common to southern India, chapattis are made simply with whole wheat flour, salt, and water. Chapattis are made by rolling the dough into a long cylinder, then cutting off sections of it which are then pinched into flat circles approximately ten centimetres across. These are then cooked on a very hot frying pan (similar in shape to a crepe pan), then brushed with butter. They are used to wrap around and pick up each bite of the dish, usually a curry, that they are served with(7).
Tandoori chicken
A tandoor is a clay oven, and the name of this dish comes from the method of cooking it. “The chicken is marinated for some time in a yogurt marinade well seasoned with garlic, ginger, cumin, garam masala, cayenne pepper and other spices depending on the recipe. It is traditionally quite hot”(8). Turmeric powder is often used to give a yellowish colour to the chicken, which after marinating is cooked in an earthen oven at very high temperatures. Tandoori chicken is popular all over India and outside the subcontinent. 
Biryani rice
A biryani is basmati rice mixed with vegetables and spices – green beans, carrots, bay leaves, cloves, potatoes, and more – plus shredded coconut and chopped almonds. It is common to northern India and Pakistan(9). It is not served as a base with curries, but as a dish of its own.
Gulab jamun
Gulab jamun is a sticky dessert that looks like Timbits dipped in syrup(10). It is fried milk balls made with powdered milk and flower, in a sugar syrup sometimes flavoured with cardamom. This dessert is very popular both across India and in the Western world, although it is extremely sticky and so sweet it makes your teeth ache.
Vijay Mahajan’s Apple Chutney
3 small apples 2 small onions Fenugreek Salt Paprika White Vinegar
Chop the apples and onions and place in a blender; fill the blender ¼ with the vinegar. Add a tablespoon of paprika, a teaspoon of salt, and fenugreek to taste. Mix until smooth, and serve with pakoras (or crackers, chapattis, etc)(11).
Sources 1.http://homecooking.about.com/od/howtocookwithcondiments/a/chutney.htm
2.http://www.indianfoodsco.com/Recipes/Home.htm
3.Molloy, Michael. Experiencing the World’s Religions, 3rd. Ed. P. 100
4.Vijay Mahajan, Taj Mahal restaurant. Work experience and conversations.
5.http://theory.tifr.res.in/bombay/history/people/cuisine/
6.http://theory.tifr.res.in/bombay/history/people/cuisine/
7.Vijay Mahajan.
8.http://en.wikipedia.org/wiki/Tandoori_chicken
9.Vijay Mahajan.
10.Vijay Mahajan.
11.Vijay Mahajan.
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