Whether Indians are enjoying tandoori chicken or aloo paratha, no meal is complete without the flavorful chutneys - India's national condiments. These fresh homemade relishes consist of pickled or stewed fruit and vegetables that are cut into small chunks, then delicately seasoned with a variety of spices such as cumin, cardamom, tamarind, ginger, and turmeric.

They are typically served in small, round bowls and consumed along with the main dish. Chutney's role is to cool the palate and bring even more flavors and colors to the table. Most families take great pride in their homemade chutneys, their houses decorated with rows upon rows of jars that were left to mature in the sun on windowsills.

It is common to serve more than one chutney, so a hostess is often judged by the number and variety of chutneys she serves to her guests. Mint chutney is the most popular variety, traditionally eaten with samosas and consisting of fresh mint leaves, onions, garlic, and lemon juice. Coconut chutney, another favorite, consists of grated coconut, ginger, kari leaves, chiles, and garlic.

Other types of chutney can be made with green mangoes, tomatoes, sour cherries, coriander, peanut, and apples, all of them with vivid colors, sweet, spicy, and sour at the same time. Chutney got its name from an Anglicized version of the Sanskrit word chatni, which literally translates to licking good, and it is obvious to anyone who tried it that it lives up to its name.