2 syllables: chut, ney. Stress on chut.
CHUHT-nee
/ˈtʃʌtni/
chutney is pronounced CHUHT-nee (/ˈtʃʌtni/). It has two syllables (chut-ney), with the stress on "chut". Chutney is a sweet- or savory-spiced relish made from fruit, vegetables, and spices, commonly served as an accompaniment to Indian and Caribbean dishes. It ranges from chunky to smooth and can be hot or mild, preserving a balance of tartness, sweetness, and heat. The term also refers to a sauce-like condiment used to add brightness and complexity to meals.
Chutney is a sweet- or savory-spiced relish made from fruit, vegetables, and spices, commonly served as an accompaniment to Indian and Caribbean dishes. It ranges from chunky to smooth and can be hot or mild, preserving a balance of tartness, sweetness, and heat. The term also refers to a sauce-like condiment used to add brightness and complexity to meals.
"I added mango chutney to the curry to give it a touch of sweetness."
"The chutney on the side complemented the spicy samosas perfectly."
"During the picnic, we spread tomato chutney on fresh bread."
Chutney is pronounced as /ˈtʃʌtni/ in US and UK English, with the primary stress on the first syllable. The initial sound is the 'ch' as in 'check,' followed by a short 'uh' vowel, and a clear 't' before the final 'nee' (/ni/) syllable. Your mouth starts with a slight fronted tongue position for /tʃ/, relaxes for /ʌ/, then a crisp /t/, and finishes with /ni/. For a natural rhythm, keep the /t/ clean and avoid fusing it with the following /n/—you want a distinct 't' bite before the final 'nee'. Audio cue: imagine saying 'CHUHN-tee' with equal emphasis on both syllables.
Common errors include misplacing the stress (trying 'chuTNey' with stress on the second syllable) and softening the /t/ into a quick /d/ or an overly aspirated vowel. Another frequent slip is pronouncing /ʌ/ as /ɜː/ or blending the /t/ with the following /n/ so it becomes /tni/ without a crisp stop. To correct: keep primary stress on the first syllable /ˈtʃʌtni/, articulate a clear /t/ before the /n/, and maintain a short /ʌ/ rather than a lax /ə/. Practice with slow repeats: ‘CHUHT-nih’ then increase speed while preserving the stop.
Across accents, the primary difference lies in the vowel quality of /ʌ/ and the rhoticity of the following vowel. In General American, /ˈtʃʌtni/ uses a tense /ʌ/ with non-rhoticity; rhotic accents maintain a clear /r/ only if the word is in rhotic positions. In many UK accents, /ʌ/ remains similar, but some speakers may reduce it toward /ɜː/ in rapid speech. Australian English tends to be similar to UK but with slight vowel shifting and a tendency to flatten the /ɪ/ or /i/ qualities in the final syllable. The final /ni/ is often a short, clipped /ni/ with less vowel reduction in careful speech.
The challenge comes from the consonant cluster around the /t/ and the quick transition to /ni/. Many learners stumble over the precise articulation of /t/ before /n/ and may substitute it with /d/ or omit the plosive. The initial /t͡ʃ/ blend can also be tricky if you’re not used to starting with a palato-alveolar affricate. Focus on a crisp /t/ release just before /n/ and keep the /ʃ/ sound in the same instant as the /t/ release. Slightly tense lips and steady jaw help produce a clean, natural 'chutney'.
A key nuance is that the 'ch' is consistently the hard ch as in 'chips' rather than a soft 'sh' sound. The second syllable begins with a clear /n/ immediately after the /t/; some speakers casually nasalize the /t/ or soften it, but precise pronunciation keeps /t/ before /n/ distinctly. Ensure the final /ni/ remains short and unstressed, preventing the vowel from dragging into a longer 'ee' sound. This yields a crisp, native-like articulation.
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Chutney derives from the Hindi word chātṇī or chatnī, from the verb cāṇnā meaning 'to crush' or 'to grind,' reflecting its traditional preparation by pounding fruits, vegetables, and spices. The term entered English via colonial trade routes and South Asian culinary vocabulary in the 17th and 18th centuries, often described as a relish or preserve. Early chutneys in Britain and the Caribbean were adaptations of Indian chutneys, with ingredients like tamarind, mango, or coconut evolving to suit local tastes and available produce. Over time, chutney broadened to include a wide range of textures—from chunky chunks to smooth purées—and flavor profiles, from sweet and fruity to hot and vinegary. The word’s meaning shifted from a specific chopped relish to a general category of condiments used to accompany meats, breads, and snacks, while retaining its association with Indian culinary traditions. First known usages in English texts appear in the late 17th to early 18th century, often in travelogues and recipe compendia describing Indian kitchens and the culinary fusion in colonial households. Modern usage spans global cuisines, with regional chutneys emphasizing fruit, spice blends, sugar, and acidity, resulting in a flexible term that encompasses a spectrum of preserves and sauces.
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💡 These words have similar meanings to "chutney" and can often be used interchangeably.
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Words that rhyme with "chutney"
-nty sounds
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