A chutney (pronounced [ˈʧəʈɳiː]) is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

The word chutney derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.^{[citation needed]}

In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator.

In South India, chutneys are also known as pachadi (Telugu: పచ్చడి, Kannada: ಪಚಡಿ, Tamil: பச்சடி, Malayalam: പച്ചടി, Marathi: पचडी) which generally refers to traditional South Indian sauces or chutneys served as side dishes. Roughly translated, it refers to a plant which has been pounded or crushed.

Pachadis are made of fresh vegetables and are served on the side for dishes like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the rind of a vegetable is used, such as the peel of the ridged gourd, known as beerapottu pachadi in Telugu.

In Tamil Nadu, thogayal or thuvayal (Tamil) are preparations similar to chutney but with a pasty consistency. In Kerala it is also called chammanthi and in Telangana it is called tokku or also pacchadi. Thengai chutney, a coconut-based chutney, is the one being referred to when only 'chutney' is said.^{[citation needed]}

Medicinal plants that are believed to have a beneficial effect are sometimes made into chutneys, for example pirandai thuvayal or ridged gourd chutney (peerkangai thuvayal or beerakaaya tokku).

Bitter gourd can also serve as a base for a chutney which is like a relish or, as a dried powder.