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I never have that problem with chutney, a style of condiment I believe to be one of the most versatile things you can have in your fridge. Yes, I cook and eat a lot of Indian food. But even if you don’t, there is a style of chutney to fit your lifestyle. “Chutney” is sort of a catchall term for a variety of achaars, relishes, and sauces, sometimes pickled and sometimes fresh. And outside of South Asia, there are products like apple chutneys and Major Grey’s Chutney, which are more like heavily spiced fruit jams, a result of British occupiers in India attempting to make chutneys with produce more readily available in England.
The diversity of chutney works to your advantage. There are chutneys that work well on grilled cheeses and charcuterie plates, chutneys to eat on eggs, to use as marinades for meat, and to swirl into yogurt dips or salad dressings. There are chutneys to put on ice cream, and those to just mix with rice when you have no clue what else to do for dinner. Here are my favorites.
