Ever stood in the condiment aisle wondering whether to grab a chutney or a pickle? You’re not alone. While they often sit side by side and occasionally get confused, chutney and pickle are two very different flavour beasts — each with its own magic.

Here’s your handy guide to knowing the difference, when to use each, and how to pair them like a pro.

What is Chutney?

Chutney is typically made from fruits (like apple, mango or tomato), spices, sugar and vinegar. It’s cooked down into a thick, spoonable consistency and offers a balance of sweet, tangy, and spicy notes.

Think of it as a flavour enhancer — something you add to snacks, sandwiches, cheese, or curries to give them that extra oomph.

What is Pickle?

Pickles (or achar) are usually made from vegetables or fruit preserved in oil, salt, vinegar or lemon juice, with bold spices like mustard seed, fenugreek, and chilli. Indian-style pickles are known for their intensity — they’re punchy, sour, salty, and sometimes seriously hot.

You only need a little — but that little packs a punch.

When to Serve Chutney vs Pickle

- Serve **chutney** with: cheese boards, sandwiches, samosas, roast meats, curries, toasties, daal, BBQs
- Serve **pickle** with: rice, parathas, plain yoghurt, curd rice, or anything that needs a flavour slap

Texture & Flavour at a Glance

Chutney = soft, spoonable, sweet/savoury balance
Pickle = chunky, oily, spicy/sour/salty kick

Why Chutney is the Everyday Winner

Pickles are brilliant in small doses. But chutneys? They’re the **versatile, crowd-pleasing, fridge-door favourite** that works across cuisines. Indian, British, even on a burger — chutney plays nice with everyone.

✨ Not sure which to start with? Explore our bold chutney range here: https://mamasoods.co.uk/shop/

Flavour? Sorted. Confusion? Cleared.