Indian chutneys are meant to be eaten pretty fresh – perhaps keep for a week in fridge. They should be really quick to make – a tiny bit of frying and a quick whizz in a mixer, and if you have the patience a quick tiny ‘talimpu’ on top. And they can be made with pretty much anything – any bits of vegetable (or even I suppose, cooked meat) or even some vegetable peel. One usually makes small amounts of chutney – to keep it quick and simple.
Unlike the British meaning of chutney - which usually implies a sweet and savoury mix (I never eat them so I don't really know!) - Indian chutneys are usually just savoury.