Chutney

Try this with grilled lamb chops, pork, or chicken.

Active time: 30 min Start to finish: 30 min

Try this one with turkey (it's also a nice accompaniment to pork or roast duck). Terrific for gift giving when packaged in a decorative jar.

Can be prepared in 45 minutes or less but requires additional unattended time.

A nice accompaniment to roasted pork, venison, game birds or turkey.

This recipe makes more chutney than you'll need for the corn bread rounds see the leftovers as a condiment for cheese and crackers or for roasted meats. Active time: 20 min Start to finish: 1 1/4 hr

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)

Active time: 50 min Start to finish: 1 hr

This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb. Active time: 15 min Start to finish: 15 min

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.

At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version.

Can be prepared in 45 minutes or less.

This recipe originally accompanied epi:recipeLink="101031"Thai Curry Penne with Ginger-Tomato Chutney</epi:recipeLink>.

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