Well since nobody's answered I'll suggest chillies. Chopped dried ones.

That would be my guess too. I looked up several 'spicy chutney recipes' and that seems to be the ingredient they have in common. Oh and curry.

Dave

Hi Nancy! Since no one else seems to step unto the breach, I'll give it a try. I no longer can or preserve, owing to age, but I've always been keen on chutneys of all sorts, and now that I no longer make my own there are two that I'm particularly fond of. The first, which I would define as being just above medium hot, is a Hot Plum Chutney made by a small company in upstate NY. The ingredients, according to the label, are plums, sugar, vinegar, onions, raisins, ginger, garlic, mustard seeds, and red pepper flakes. This is delicious with lamb, pork, or turkey. The second is a Hot Mango Chutney made by a large purveyor of Indian and other Asian foods. It is HOT but irresistible. The ingredients are sugar, mangoes, salt, ascetic acid (in other words, vinegar), ginger, garlic, and dried chili pepper. Also listed are "spices" not otherwise defined, but I'd be willing to bet that tamarind and onion are included, and possibly lemon or lime juice.

I hope this this will give you some ideas around which you can experiment. Would love to hear what sort of results you come up with. Bon chance!

Sharon in NYC