India

The peppercorns add a, well, peppery taste and the cloves smooth out the whole dish. The mango powder adds just the right touch of tropical flavor. The chickpeas give it a smooth consistency that proves that cooking is not just about taste but mouthfeel, too.

Chaat is finger food, so don't be shy about picking it up and munching it right down. If you're particularly concerned about greasy fingers, just grab a little naan and surround the chaat.

Tandoori chicken often forms the main dish of Indian cuisine, as it has since the time of the Moguls. It is usually complemented by some well-prepared naan and it can benefit from a spread of great chutney, for a sweeter tint to this spicy dish. Served with a cold Indian beer, this recipe makes for an outstanding Sunday afternoon barbecue, Indian style.

Using all of the ingredients for simple chutney, plus some extras. These make for an even spicier chutney, but one that is also tangier and sweeter, with additional body.

Want to make your own chutney to accompany a fine Indian food dish? Just say the word.