Chutney

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

The acidity of the vinegar and grapefruit is balanced by the quince, apple, and pear flavors in this French-style chutney. Bananas add creaminess. Use ripe fruit for best results.

This chutney is well worth the 1-month wait it takes for the spices to mellow. Try it with grilled shrimp or fish, or on grilled chicken or cheese sandwiches. Active time: 2 hr Start to finish: 31/2 hr (plus 1 month for flavors to develop)

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

Try this with grilled lamb chops, pork, or chicken.

Although it's a perfect complement to pork, this chutney would also be tasty served with other roasted meats. This recipe is an accompaniment for Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney .

Can be prepared in 45 minutes or less.

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.

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.

This recipe was created to accompany Poached Loin of Lamb . Can be prepared in 45 minutes or less.

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.

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)

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)

This recipe is an accompaniment for Panfried Pressed Poussins .