Whether sweet, sour, spicy or a tad salty, condiments have added flavor and flare to food for countless centuries. While the most familiar – ketchup, mustard and mayonnaise – still bring pleasure to the palate, something more unusual, such as chutney, can add much needed excitement to your dinner plate. From the East Indian word “chatni” comes chutney, a tangy condiment featuring minced herbs, fruits, vegetables and spices. Freshly prepared for each meal, chutney appears alongside curries, as a spread for bread, as a topping for cheese and as a flavor enhancer for milder dishes such as rice and dals. The ingredients in this sauce vary according to region and personal taste. In Southern India creamy coconut is all the rage while in Western India spicy herb reigns supreme. Whether from ripe or green tomatoes, tomato chutney is a hit across the country as is the silky, piquant tamarind chutney. Of the myriad of chutneys produced and consumed, only one has become an international sensation – the sweetly tart and chunky mango chutney. Made from …