Leftovers lifesaver: Eight jars of chutney put to the taste test

CHUTNEY is not just for Christmas. A spoonful can put sparkle in a dish at any time of year. Add it to the end of stir frying, stews, pies, mashed potato, rice, pasta dishes.

The combination of sweet and sour tastes and the pulpy texture can rescue tired leftovers. Traditionally served on the side with cold meats, try adding it to dried out stuffing and heating gently in a low oven (or microwave) until warm to serve as an extra on the side, or sprinkled over pasta which has been drizzled with olive oil.