• Chutney is made from a combination of diced fruits, beans, vegetables, herbs and spices. The three main types of chutney are cooked, diced and raw. The flavor of chutney can vary widely depending on the foods and herbs used. Chutneys are generally pastes of varying consistencies that can be enjoyed on salads, meats, pizzas or as spreads and dips.
  
  

Dip or Spread

• Chutney is often used as a dip or spread for toast, pitas or naan bread. These dips can be found in liquid or paste-like form. Bagel spreads can be made from a mixture of chutney and cream cheese. Chutney dips generally have a softer consistency and can be made with curry powder, yogurt and peppers.
  
  

Salad Topping

• Traditional American-style salad dressing often relies on fattening dairy products for flavor; a chutney with mixtures of fresh fruits or vegetables and herbs makes it a healthier alternative. For example, a garlic chutney dressing can be made with peppers, lemon.
  
  

Pizza Topping

• Chutney can make an effective, if nontraditional, pizza topping. Sweet fruit chutneys go well with goat, mozzarella and feta cheeses. Pesto and tomato pizza bases both go well with chutney toppings. For example, "Chutney Pizza with Turkey, Spinach and Gorgonzola," a recipe from Betty Crocker, combines garlic, spinach, mango chutney and ground turkey breast.
  
  

Meat Accompaniment

• Chutneys are a traditional accompaniment to beef, poultry and lamb in Indian cooking. For example, green chutney chicken is made with diced chicken and mint chutney sauce. The chutney's ingredients include cilantro, mint, pomegranate seeds and chilies. Add cranberry-pear chutney, made with onions, brown sugar, fresh fruit, peppers and allspice, to a roast beef dinner.