By definition, chutney is a relish-like sauce made with fruit, sugar, spices, and vinegar. It was often made to give late summer and autumn fruits a long shelf life and was used to add contrasting flavor to meats, especially poultry and game. It’s also a great — make that fabulous — addition to a sandwich, especially at teatime when it’s all about impressing your guests. For your next afternoon tea, you might want to skip mayonnaise and mustard and try two sandwich toppings the Irish love: red onion marmalade (also called red onion jam) and tomato chutney. These sweet-salty-savory condiments are delicious with smoked salmon, roast beef, and ham and cheese. You’ll find these and other interesting sandwich combinations in my new cookbook Teatime in Ireland. Signed copies are available on www.irishcook.com.

RED ONION MARMALADE

Makes 1 cup

2 tablespoons butter

2 tablespoons olive oil

2 large red onions, thinly sliced

1/4 cup (packed) light brown sugar

1/2 teaspoon fresh thyme

Sea salt

Ground black pepper

3/4 cups dry red wine

3/4 cup malt vinegar

Steps:

     1. In a large saucepan over medium heat, melt butter and oil; add onions and stir until coated. Stir in sugar, thyme, salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, for 25 to 30 minutes, or until onions are soft and caramelized.

     2. Stir in wine and vinegar. Continue to cook, stirring occasionally, for 30 to 35 minutes, or until mixture is thick and syrupy.

     3. Remove from heat and let mixture cool in pan. Serve on sandwiches, or transfer to plastic containers, cover, and refrigerate for up to 2 weeks.

TOMATO CHUTNEY

Makes 2 cups

1 cup sugar

1 1/2 cups cider vinegar

2 teaspoons kosher salt

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon mustard seeds

1 1/2 pounds (6 to 7 medium) plum tomatoes, quartered

1 medium onion, chopped

2 tablespoons minced garlic

1 tablespoon olive oil

1/2 cup golden raisins

Ground black pepper

Steps:

     1. In a large saucepan over medium-low heat, combine sugar, vinegar, salt, cardamom, ginger, cloves, mustard seed, and tomatoes. Bring the mixture slowly to boil, stirring until sugar is dissolved.

     2. Add onion, garlic, oil, raisins and pepper. Reduce heat to simmer, and cook, uncovered, for 1 to 1 1/4 hours, or until the mixture thickens. Stir frequently, and when tomato skins separate from pulp, remove with a fork and discard. Remove from heat and let mixture cool in pan. Serve on sandwiches, or transfer to plastic containers, cover, and refrigerate for up to 2 weeks.