Chutney vs. Pickle
The main difference between Chutney and Pickle is that Chutney is a smooth condiment of fruits or vegetable pieces, whereas Pickle is a fermented mixture of whole fruits or vegetables.
Key Differences
Chutney is a thick sauce that appears smooth; conversely, pickle is a mixture of ingredients that is not smooth in its appearance.
Chutney is having an Indian subcontinent origin, while pickle is originated BC in Tigris valley.
Chutney is made through small pieces of fruit and vegetable; in contrast, pickle is made through large pieces, or sometimes even the whole fruit or vegetable is used.
Chutney is cooked during its preparation; on the flip side, pickle does not require cooking to prepare it.
Chutney is prepared by adding salt, sugar, vinegar, and some tangy liquid, while pickle is prepared by placing the product into the brine, salt, and vinegar solution.
Chutney is sour, spicy, and sweet in taste; on the other hand, pickle is mostly sour in taste due to the acidic nature of vinegar.
Common examples of chutney are apple, plum, peach, tomato, coconut, mango, and mint chutney; comparatively, common examples of pickle are mango, apple, meat, lemon, and cucumber pickle.
Chutney is a spicy dressing that is used to enhance the flavor of food items whereas, pickle is a mixture of fruits or vegetables prepared through anaerobic fermentation.
Chutney can be consumed when it is freshly prepared, whereas pickle cannot be used immediately after its preparation, but it requires time for its ripening.
Chutney has a shorter shelf life in comparison to pickle; it can be stored up to 1-2 months; in contrast, pickle has a longer shelf life, and we can store it for 1-2 years.
Comparison Chart
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A thick sauce made from fruits and vegetable mixed with any tangy liquid is known as chutney
A mixture of fruit or vegetable with added vinegar and salt is known as pickle
Origin
Indian subcontinent
BC in the Tigris valley
Seasonings
Sugar, added spice, tangy liquid, salt
Mostly brine, vinegar, and salt
Whole Fruit and Vegetable
No whole fruit or vegetable
Whole fruit and vegetable are added
Consistency
Smooth sometimes like a thick sauce
Not smooth
Taste
A spicy condiment to add flavor can be sweet
Sour or spicy depending upon ingredients
Cooking
Mostly cooked during preparation
Not cooked
Ripening Stage
Within hours, it can be served freshly
Allowed to stay for a few days before serving
Uses
Use to add flavor
Prolongs shelf life of a seasonal food
Examples
Plum chutney, coconut chutney, mango chutney
Mango and cucumber pickling
Chutney and Pickle Definitions
Chutney
A pungent relish made of fruits, spices, and herbs.
Pickle
An edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar.
Chutney
A sweet or savory but usually spicy condiment, originally from eastern India, made from a variety of fruits and/or vegetables, often containing significant amounts of fresh green or dried red chili peppers.
Mango chutney
Lemon chutney
Pickle
A solution of brine or vinegar, often spiced, for preserving and flavoring food.
Chutney
(music genre) A style of Indo-Caribbean music from the West Indies, associated especially with Trinidad and Tobago.
Pickle
A chemical solution, such as an acid, that is used as a bath to remove scale and oxides from the surface of metals before plating or finishing.
Chutney
A warm or spicy condiment or pickle made in India, compounded of various vegetable substances, such as chopped fruits or green tomatoes, etc., often cooked with sweets and acids such as sugar and vinegar, with ginger and spices.
Pickle
(Informal) A disagreeable or troublesome situation; a plight.
Chutney
Chopped fruits or green tomatoes cooked in vinegar and sugar with ginger and spices
Pickle
(Baseball) A rundown.
Pickle
To preserve or flavor (food) in a solution of brine or vinegar.
Pickle
To treat (metal) in a chemical bath.
Pickle
A cucumber preserved in a solution, usually a brine or a vinegar syrup.
A pickle goes well with a hamburger.
Pickle
Any vegetable preserved in vinegar and consumed as relish.
Pickle
A sweet, vinegary pickled chutney popular in Britain.
Pickle
The brine used for preserving food.
This tub is filled with the pickle that we will put the small cucumbers into.
Pickle
(informal) A difficult situation; peril.
The climber found himself in a pickle when one of the rocks broke off.
Pickle
(affectionate) A mildly mischievous loved one.
Pickle
(baseball) A rundown.
Jones was caught in a pickle between second and third.
Pickle
(uncountable) A children’s game with three participants that emulates a baseball rundown
The boys played pickle in the front yard for an hour.
Pickle
(slang) A pipe for smoking methamphetamine.
Load some shards in that pickle.
Pickle
(metalworking) A bath of dilute sulphuric or nitric acid, etc., to remove burnt sand, scale, rust, etc., from the surface of castings, or other articles of metal, or to brighten them or improve their colour.
Pickle
In an optical landing system, the hand-held controller connected to the lens, or apparatus on which the lights are mounted.
Pickle
A kernel; a grain (of salt, sugar, etc.)
Pickle
A small or indefinite quantity or amount (of something); a little, a bit, a few. Usually in partitive construction, frequently without "of"; a single grain or kernel of wheat, barley, oats, sand or dust.
Pickle
To preserve food (or sometimes other things) in a salt, sugar or vinegar solution.
We pickled the remainder of the crop.
These cucumbers pickle very well.
Pickle
(transitive) To remove high-temperature scale and oxidation from metal with heated (often sulphuric) industrial acid.
The crew will pickle the fittings in the morning.
Pickle
(historical) To pour brine over a person after flogging them, as a method of punishment.
Pickle
A solution of salt and water, in which fish, meat, etc., may be preserved or corned; brine.
Pickle
Any article of food which has been preserved in brine or in vinegar.
Pickle
A bath of dilute sulphuric or nitric acid, etc., to remove burnt sand, scale rust, etc., from the surface of castings, or other articles of metal, or to brighten them or improve their color.
Pickle
A troublesome child; as, a little pickle.
Pickle
To preserve or season in pickle; to treat with some kind of pickle; as, to pickle herrings or cucumbers.
Pickle
To give an antique appearance to; - said of copies or imitations of paintings by the old masters.
Pickle
Vegetables (especially cucumbers) preserved in brine or vinegar
Pickle
Informal terms for a difficult situation;
He got into a terrible fix
He made a muddle of his marriage
Pickle
Preserve in a pickling liquid
Chutney vs. Pickle
Chutney is a thick sauce made from fruits, vegetables, or a mixture of both; on the other hand, pickle is a fermented mixture of fruit or vegetable. Chutney prepares from small pieces of fruit and vegetable no whole product is present in it, while pickle manufacturers from large pieces of fruits and vegetables, the whole product of choice can also be added in it.
Chutney is sweet, sour, or spicy; on the converse, pickle is mostly sour, spicy, and acidic. Chutney prepares from seasonings like zesty liquid, vinegar, salt, and sugar, while pickle prepares from seasonings like brine, salt, turmeric, and vinegar. Chutney enhanced the flavor of main food items and used as an additive; on the converse, pickle extends the shelf life of a seasonal product.
Chutney requires cooking when manufactured, but it is not always compulsory; on the other hand, pickle does not require cooking when it prepares. Chutney serves when it is freshly prepared, and we do not have to wait for its ripening stage; on the contrary, pickle is not used freshly when it is prepared, we have to place our product in vinegar until fermentation occurs. Chutney is smooth in consistency, sometimes it is smashed during preparation, while pickle does not have smooth consistency at all.
Chutney can last up to 1-2 months if proper conditions are available; on the other side, pickle has a shelf life of 1-2 years it is stored for a longer period. Some examples of chutney are apple, coconut, plum, peach, tomato, and mint chutney. Examples of pickles are lemon, mango, carrot, reddish, green chili, and cucumber pickle.
What is Chutney?
The name chutney invents from a Tamil word. Chutney is a thick sauce containing fruit or vegetable pieces with added seasonings. Chutney has a variety of flavors depending upon the ingredients and seasoning, but mostly its taste is spicy. It is a South Asian cuisine used to enhance the flavor of food. Chutney works as an appetizer. It is a commonly used domestic approach to preserve fruits and vegetables, but industries are manufacturing it. The Romans introduced the first preservation method; Indians were next to follow them.
Every region has its famous variety of chutney, which mainly comprises of the local ingredients. There are hundreds of methods to prepare chutney once you came to know basics you can easily prepare yours.
Sometimes cooking is required depending upon the type of fruit or vegetable. We do not prefer ripened fruits and vegetables. Seasoning like a tangy liquid, vinegar, salt, sugar, coriander, and cumin is added to develop a proper flavor. We name chutney based on the fruit present in excess or having a dominant flavor.
The consistency of chutney is mostly smooth, just like a thick sauce. Sometimes fruits or vegetables are even mashed during preparation to attain a viscous appearance. We can use chutney when it is freshly prepared normally, and there is no general instruction to let it stay and wait for its ripening. Chutney can last up to 2-3 months if kept under a favorable environment. Examples of chutney are apple, peach, tomato, mango, and plum chutney. Mint chutney is very famous in Asian countries.
What is Pickle?
When we pickle any food, it results in the change of color, texture, and taste. Pickling is a method used to preserve and extend the shelf life of food. During this process, any particular food is dipped into a brine or vinegar solution, allowed to stand for days so that fermentation may occur. Different countries have their own locally pickled items that are based upon the availability of seasonal food items.
The word pickle comes from Dutch ‘’Pekel,” which means salt and brines an essential component of pickling. The first pickled food item was a cucumber. We can pickle whole fruits and vegetables also, or we can also cut them into large pieces. Cooking is not required for pickling any food item simply raw vegetable or fruit is cut into pieces and dipped into brine or vinegar solution.
Once pickle is prepared, it is allowed to stand for a few days as it is not advised to consume it freshly. When it is ready to serve, we can preserve it for 1-2 years or even more if put under a suitable environment. No refrigerator is required for its storage. It may have spicy taste due to added salt, turmeric, red pepper, and dill seeds.
The easiest way to pickle a food item is to place it in the vinegar solution. Pickle is of acidic nature whether you place it in acid, vinegar, or brine solution. It gives you a crunchy sound when you eat pickled items, probably the recently pickled one. Some common examples of pickles are cucumber, mango, onion, reddish, and garlic pickle.
