Chutney

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

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

Active time: 10 min Start to finish: 30 min

The flavor of this chutney improves if made at least one day ahead. Serve with: Indian dishes (such as basmati rice and curries), lamb, duck, pork chops, or sharp cheeses.

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

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

Active time: 15 min Start to finish: 1 1/2 hr

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.

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 recipe is an accompaniment for Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney. Active time: 10 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: 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.