In the world of condiments, chutney stands out for diversity, versatility, and ― if canned ― longevity. Major Grey ― an intense, sweet-tart, spicy blend of mangoes and ginger from England (but with Indian roots) ― can be found in almost any market. You're also apt to encounter peach, apricot, raisin, tomato, and other chutneys with a similar sweet-sour punch. They can be used interchangeably to complement curries and simply cooked meats, fish, and poultry, such as in our chicken salad. They're also a shortcut to weeknight adventure in a host of other dishes. Once opened, preserved chutneys keep for months if stored airtight in the refrigerator.
More chutney tricks
Savory sandwich (left). Split a croissant and fill with sliced brie and apple, fruit chutney, and watercress leaves.
Speedy appetizer. Blend cream cheese with curry powder and spread on thin-sliced white bread; top with fruit chutney, thin-sliced cooked ham, and minced chives. Cut into small rectangles.
Shortcut pizza. Spread pocket bread with sautéed mushrooms and fontina cheese; bake until cheese is melted, then dollop with fruit chutney.
Flavorful sauce. Sauté chicken breasts or pork chops in butter; remove meat and add a little cream and fruit chutney to pan. Boil until slightly thickened, then pour over meat.
Spiced-up dessert. Top plain cheesecake wedges with fruit chutney and sour cream.