Whether sweet, sour, spicy or a tad salty, condiments have added flavor and flare to food for countless centuries. While the most familiar – ketchup, mustard and mayonnaise – still bring pleasure to the palate, something more unusual, such as chutney, can add much needed excitement to your dinner plate.

From the East Indian word “chatni” comes chutney, a tangy condiment featuring minced herbs, fruits, vegetables and spices. Freshly prepared for each meal, chutney appears alongside curries, as a spread for bread, as a topping for cheese and as a flavor enhancer for milder dishes such as rice and dals.

The ingredients in this sauce vary according to region and personal taste. In Southern India creamy coconut is all the rage while in Western India spicy herb reigns supreme. Whether from ripe or green tomatoes, tomato chutney is a hit across the country as is the silky, piquant tamarind chutney.

Of the myriad of chutneys produced and consumed, only one has become an international sensation – the sweetly tart and chunky mango chutney. Made from green mangoes, ginger, raisins, vinegar and an assortment of spices, this condiment was initially served fresh in India. However, once British colonists became smitten with it, Indian cooks began to preserve, can, and ship this ambrosial, jam-like relish to Great Britain.

The mango craze spread throughout the United Kingdom and then infiltrated farther shores. Walk down the ethnic food aisle of any grocery store and you’re bound to see at least three different brands of mango chutney. It’s delectable and everywhere.

FRESH GREEN MANGO CHUTNEY
Makes 2 cups
As this fruit chutney is uncooked, it should be consumed within a day or two.

1 pound green, unripe mangoes, peeled and diced
1 tablespoon fresh ginger, minced
¼ cup golden raisins
2 tablespoons fresh mint, chopped
¼ teaspoon ground cayenne pepper
1/8 teaspoon ground cloves
3 tablespoons lime juice
2 tablespoons brown sugar

Combine all the ingredients in a medium-sized bowl, cover and refrigerate for 30 minutes to allow the flavors to meld. Serve as a topping for grilled fish or chicken, with cheese or as a spread for sandwiches.