Chutney

Unopened jarred chutneys keep for months in a cool, dark pantry. Once opened, refrigerate and use within 3–4 weeks. Fresh chutneys (made without cooking) should be consumed within a few days.

Use ripe, flavorful fruit or vegetables—they'll concentrate as the chutney cooks down.

Stir frequently in the final stages to prevent sticking and scorching.

Taste as you go; adjust sugar, vinegar, and spices to your preference.

Let homemade chutney cool completely before jarring to avoid condensation.

Indian curries and dals

Grilled chicken, lamb, or fish

Cheese boards and cured meats

Roasted vegetables

Flatbreads and crackers

Over-reducing the mixture, which can make it too thick and difficult to spread.

Skipping the vinegar or salt, which balance sweetness and act as preservatives.

Using unripe fruit, which lacks flavor and body.