Chutneys are pickled condiments, matching fruits or vegetables with spices, that originated in India. Beginning in the 16th century, they were exported to England and Europe and thereby introduced into their cuisines. One of the lasting remnants of this history is the well-known Major Grey's brand, a spicy mango and ginger concoction. Chutney is particularly easy to make in your own kitchen; I suggest you import it into your own repertoire.
1/4 cup coarsely chopped fresh ginger
3 cloves garlic
3 small dried red chilies, seeds removed, coarsely chopped
1 1/2 cups malt vinegar
1 cup sugar
2 ripe mangoes, peeled, pitted and cut into 1/2 inch cubes
Combine the ginger, garlic, chilies, and 2d tablespoons of malt vinegar in your food processor. Process until finely chopped. Transfer to a small heavy non-reactive saucepan. Add the remaining vinegar and sugar. Bring to a boil. Reduce and simmer until thickened and syrupy, about 25 minutes. Remove from heat and stir in the mangoes. Pour into a glass jar. Store in the refrigerator.
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