Chutney is a thick sauce from the Indian kitchen: fruit or vegetables chopped and cooked with sugar, vinegar, and hot spices, so it is sweet, sour, and often a little burning at once. You do not pour it like gravy; you spoon it on the side — with curry, cold meat, cheese, or in a sandwich. In Britain the jar of mango chutney next to a curry is almost a cliché. It is not jam (jam is for bread and is not spicy), and it is not the thin chilli sauce Taiwan puts on dumplings, even though both sometimes get called 酸辣醬 if you are not careful. Indian restaurants in Taiwan will say chutney; some shops sell mango chutney under that English name.