Chutney

This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham.

Healthy bonus: Vitamin C from mangoes; iron from raisins

Jan Schroeder of Corvallis, Oregon, writes: "A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own." Ribbon-tied jars of this chutney would make a nice holiday gift.

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.

Try this fresh, no-cook chutney with grilled chicken, sautéed shrimp, or lamb burgers.

Can be prepared in 45 minutes or less.

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

Can be prepared in 45 minutes or less.

Although it's a perfect complement to pork, this chutney would also be tasty served with other roasted meats. This recipe is an accompaniment for Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney .