India's essential condiment comes in many guises
Like salsa, the term chutney is used to describe many kinds of sauces. But chutneys range, perhaps, a bit wider ― from sweet jamlike mixtures to uncooked savory toppings. India-born Hema Kundargi of Cupertino, California, prepares particularly simple chutneys, some fresh, some cooked. She spreads coconut or garbanzo chutney on sandwiches, sprinkles peanut chutney on tomato-and-cucumber salads, spoons saffron chutney over ice cream or onto grilled chicken, and serves cranberry chutney with curries or any dish that will benefit from a flavor boost.