Though in India we refer to the word chutney as an accompaniment to a dish or meal, wherein it is mostly a spicy pasty dish, sometimes seasoned, sometimes dry, but mostly used to give a zing to the dish which it accompanies, which would otherwise taste quite bland in its absence.
However, globally speaking chutneys have a much wider connotation in that they are made by boiling the ingredients, or cooking them in their own juices, etc.,
till a mushy result is obtained, which can be store for some length of time.
Many Indian chutneys keep for months (like dry peanut chutney, or tamarind chutney) without even refrigeration. Others will go bad if not used within a few hours or at most, a day or two with refrigeration (like coconut or green all-purpose chutney) Cooked chutneys will definitely last much longer, since the cooked vegetable/fruit will have a longer keeping capacity.
Jellies are another accompaniment, which are made from painfully and carefully extracted juices, cooked in sugar. These are used to top hot toasts, scones, croissants, etc. and even can be rolled into a chappati, in lieu of a vegetable! These are wonderfully smooth in taste.
Preserves of other kinds, like fruit or veggie slices preserved in sugar syrup, or onions pickled in a spicy preserve, etc. will keep for months at room temperature, before opening sealed jars, and further for months if refrigerated properly after use.
Chutney's Index
