Chutney

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

A steak dinner that’s more about the sauce than the meat.

Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Red onions add sweetness and lend color to this chutney, but any onion will work.

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.