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Thumb_10550_Cilantro Chutney

Thumb_10550_Cilantro Chutney

If you love cilantro (most people either love it or hate it), you will want to have this bright and spicy accompaniment on hand to lend extra flavor to an assortment of dishes. Not only is it delicious dolloped on curries, it is also delicious with samosas and pakoras. Read more about this recipe in The Take-Out Menu Cookbook.

Thumb_11123_Caramelized Onion-Fennel Jam

Thumb_11123_Caramelized Onion-Fennel Jam

It isn’t imperative that you actually moor yourself above the pot to stir constantly, but the further this sweet, fragrant jam cooks down, the stickier it gets, so don’t forget about it. Smear it on toast or sandwiches, or if you’re feeling daring, scoop it onto vanilla or olive oil ice cream for dessert. Read more about this recipe at hogwash.

Thumb_18070_Autumn Cider Jelly

Thumb_18070_Autumn Cider Jelly

Processing the jelly for five minutes in a boiling water canner is necessary if you plan to shelve it or make it ahead for the holidays. If you’re planning to eat it quickly, just keep it in the refrigerator. This recipe was featured in Root Source: Apple Cider. It comes from Culinaria Eugenius.

Thumb_10622_Tangelo Marmalade

Thumb_10622_Tangelo Marmalade

My mother loves marmalade, so there was always a jar in the fridge for toast or PB&J sandwiches when I was growing up. I loved the rich orange color, I loved the little wisps of rind, and I loved the “adult” flavor–sweet and bitter at the same time. Read more about this recipe at Vegan Yum Yum.

Thumb_10548_Quick And Easy Preserved Lemons

Thumb_10548_Quick And Easy Preserved Lemons

This fast and easy technique, inspired by Paula Wolfert, allows you to make preserved lemons in much less time than many traditional techniques. They will keep covered and chilled for up to 6 months. Read more about this recipe in The Take-Out Menu Cookbook.

Thumb_10295_Chutney Cheese Ball

Thumb_10295_Chutney Cheese Ball

This was an appetizer I learned to make when I was young and employed as an archaeologist in North Carolina. It's somewhat sweet and slightly spicy, a nice old-fashioned addition to an hors d'oeuvre table. Read more about this recipe in Denise Landis' Dinner for Eight.

Thumb_13356_Spicy Red Plum And Tomato Chutney

Thumb_13356_Spicy Red Plum And Tomato Chutney

This zesty chutney is a fine garnish for grilled or roasted poultry or beef. Use a mortar and pestle to crush the dried spices; otherwise, put them in a small, sturdy plastic bag and, using a rolling pin, crush them until very fine. Read more about this recipe at the Washington Post.

Thumb_18103_Rhubarb Ginger Jam

Thumb_18103_Rhubarb Ginger Jam

This stuff is thick, spicy, complex, tart, tangy and sweet all at once. It can be eaten warm as a compote or chilled and used as a jam. Read more about this recipe at the Washington Post.

Thumb_19939_Pomegranate-Ginger Chutney

Thumb_19939_Pomegranate-Ginger Chutney

Pomegranates, with their intensely sweet and tart taste, are a natural addition to chutneys. Here, pomegranate jelly adds sweetness, and the seeds crunch. If you like a milder chutney, discard the jalapeno's spicy ribs and seeds.

Thumb_19208_Eggplant Chutney

Thumb_19208_Eggplant Chutney

This dish traditional and versatile dish can be made days ahead and refrigerated for weeks after the meal. Use leftovers to make vegetable bisteeya.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21861_Pan-Seared Mahi-Mahi With Apple-Pear Chutney

Thumb_21861_Pan-Seared Mahi-Mahi With Apple-Pear Chutney

Here, firm-fleshed fish takes kindly to chutney with fall-winter flavors. .

Thumb_14053_Curried Apple Chicken Burger

Thumb_14053_Curried Apple Chicken Burger

The same elements that work so well in a salad are combined to make a burger. Because ground poultry makes a more compact and drier burger, these are best served with a chutney topping. Read more about this recipe at the Washington Post.