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The Ashkenazi version, simplest and most common in northern Europe and the United States: tart apples chopped fine, walnuts crushed coarse, cinnamon, a little brown sugar, and sweet kosher red wine to bind. Stirred together and left for the flavours to meld. Some households add a pinch of ground ginger or a squeeze of lemon. There are dozens of regional variants (Sephardi versions use dates and figs); this one is the most familiar at a North American seder.
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath. A bright nước chấm style dressing brings everything together and toasted peanuts and fried shallots finish the top. The trick is balance: the salad should be crunchy, not waterlogged, and the dressing should taste sharp on its own before it hits the salad.
A Burmese aubergine dish, the kind of thing that turns up on a weekday table next to a simple curry and rice. You cube the aubergine and salt it for twenty minutes to draw out the bitter water, then squeeze it dry. Onion fries dark-gold in oil; garlic, ginger and turmeric go in briefly; then the aubergine joins them and fries for eight minutes until silky-soft and just collapsing. Fish sauce, chilli powder and a touch of palm sugar season the pan, and toasted crushed peanuts scatter over at the end for crunch. Eaten warm with rice and a small piece of fish.
A bunch of mint and a bunch of coriander are blended with green chilli, garlic, ginger, lemon juice, cumin and a small handful of roasted gram (for body). Thick natural yogurt is folded in at the end. The chutney finishes bright green, sharp and cool; designed to cut through the richness of chargha, boti and chapli kebabs.