Indian homes abound with chutneys and pickles that add another dimension to everyday eating. Fresh chutneys can be made with any vegetables in season, and in fact, they are a good way of using up excess garden produce. You could use carrots, tomatoes, turnips, cauliflower or pumpkin to make chutneys and relishes. Vegetable chutneys will generally keep in the refrigerator for about two months. This eggplant chutney, however, must be served fresh, and will only keep in the refrigerator for one day. Serve it as a dip or to accompany an Indian meal.