Chutney

This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.

Active time: 10 min Start to finish: 30 min

The flavor of this chutney improves if made at least one day ahead. Serve with: Indian dishes (such as basmati rice and curries), lamb, duck, pork chops, or sharp cheeses.

This recipe is an accompaniment for Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney .

This fresh chutney is an excellent condiment for beef, chicken, and fish.

Active time: 15 min Start to finish: 1 1/2 hr

Active time: 15 min Start to finish: 3 1/4 hr

The most difficult part of this recipe, other than assembling the ingredients, is marshaling the patience to wait while the chutney rests in the refrigerator. The chutney will keep for 2 weeks, as long as it's covered and refrigerated.

This tangy, spicy chutney is a twist on southern pickled watermelon rind. Active time: 45 min Start to finish: 25 1/2 hr (includes chilling)

The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney. This recipe was created to accompany Lamb Stew with Black Mustard Seeds. Can be prepared in 45 minutes or less.

Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey.

This recipe is an accompaniment for Stilton Tart with Cranberry Chutney .

Can be prepared in 45 minutes or less.

Spicy and sophisticated.

"A friend served my homemade pear chutney at her dinner party, and everyone thought it was an unusual and delicious accompaniment for chicken," says Susan Banks of Seattle, Washington.

Piquant and full of spices, this chutney is an unexpected, pleasantly bright condiment for scrambled eggs. Active time: 45 minutes Start to finish: 1 week (includes allowing flavors to develop)