Chutney

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb.

This recipe originally accompanied Curried Lamb Samosas with Apricot Chutney .

Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks, giving this topping a firm bite. Fabulous over potato latkes, it’s also delicious with zucchini latkes .

The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit.

<p>Who knew that making your own fruit spread could be so easy and so delicious? I promise this recipe will not disappoint. And it's a perfect complement to the <epi:recipeLink ="350666">Perfect Crostini</epi:recipeLink.</p>

This sweet-savory condiment is delicious with roasted or grilled meats.

SERVING SUGGESTIONS: With roast chicken or pork, or spoon atop goat-cheese crostini.

Chef Floyd Cardoz of Tabla in New York City is known for blending Indian spices with local ingredients. Here, plums are cooked with star anise, clove, cinnamon, and ginger for a chutney that's perfect with bread and cheese.

Fresh, sprightly — and so easy to make.

Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.

Chef Anne-Sophie Pic serves this chutney, topped with a skewer of rabbit liver and kidney, alongside the Savory Rosemary Shortbreads . We recommend pairing it with steak, lamb, pork, or a full-flavored fish such as salmon, bluefish, or mackerel.

This fresh side is a delicious alternative to cranberry sauce.