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 cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread.

Active time: 15 min Start to finish: 1 hr

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)

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.

This fresh chutney is an excellent condiment for beef, chicken, and fish.

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