Chutney

Healthy bonus: Vitamin C from mangoes; iron from raisins

This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.

This chutney requires a lot of herbs. If the bunches at your supermarket are small, buy two or three.

Use a block of Asian (Thai) tamarind rather than the Indian kind. It's usually thicker, softer, and easier to work with.

Can be prepared in 45 minutes or less.

The chutney also works well as an accompaniment to chicken, duck or lamb.

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

Active time: 30 min Start to finish: 30 min

This chutney makes a fine accompaniment to chicken, turkey, and sausage.

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

The word chutney comes from the Hindustani chatni, which means "strong spices." The sweet juiciness of golden pineapples — much more intensely flavored than ordinary pineapples — balances the spices with the lusciousness that only tropical foods possess. But you can substitute regular pineapple if you cannot find the golden variety, and the chutney will still be complementary. Serve it with Jerked Pork Chops or any grilled meat.

This recipe is an accompaniment for Panfried Pressed Poussins .

Can be prepared in 45 minutes or less but requires additional unattended time.

Lowcountry cooking is full of ideas that seem foreign to outsiders. This sweet and spicy chutney is the perfect foil for salty country ham. Ground together, the two form a paste for memorable appetizers.

Apples did so well in the colonies that they were exported to the West Indies, and Virginians eventually sold Pippins back to the mother country.