Casual Discussion Chutney Map of India
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Whole North India runs on santra brand ...Alcohol become bit complex for outsiders to understand
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Amsotto Khejurer Chutney? Amsotto+Khejur? Amsotto itself is a chutney, why mix khejur with it? Does anyone know how Amsotto Khejurer Chutney taste? (just remembering what amsotto taste like is bringing water to my mouth. 
Sweet childhood 
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Sweet childhood )
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I only know the tamil names mostly for various chutneys including the northern ones that are also popular in south like you have mentioned.
They have put "thogayal" on this map, its not really a typical chutney to me (given its coarseness)....but I guess it counts technically.
Chutney to me is more smooth consistency.
But it (thogayal) is one of my favourites along with more typical chutnies: coconut/coriander, pudina (mint), onion, tomato and various tamarind (imli) chutnies (we tend to call them pachadi i.e sauce ). It is latter that always make my mouth water the most thinking hehe.
Amsotto Khejurer Chutney? Amsotto+Khejur? Amsotto itself is a chutney, why mix khejur with it? Does anyone know how Amsotto Khejurer Chutney taste? (just remembering what amsotto taste like is bringing water to my mouth.
Yeah I agree, I prefer things separate, I have had these separate (mango chutneys and date chutney).
You bongs have sweet tooth palate on these matters. I quite like your cuisine though....it is very different to southern one. We are more into the savoury side of things when it comes to these condiments and dishes in general.
South has really good with chutneys , I really like the coconut one
I have seen and taste most except for select few in south india... Although usual suspects out of coconut are tried and done away with...
In my native, we make tons of chutneys with Raw mango , Pudina , Coriander and Onions ...
I know of atleast 3-4 varieties of Raw mango than i can cook myself....
and chamba chukh.. Keep a honey pot near you if u r not used to chillie
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Chutney is a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India. It’s used to provide balance to an array of dishes, or highlight a specific flavor profile...basically like a sauce or a dip
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An Aussie friend of mine went to Assam and brought it for me. It's insane.
