The term chutney refers to a number of sauces (or the dry base for such sauces) forming an integral part of the cuisines of the Indian subcontinent. Chutneys may be realized in such forms as a tomato relish, a ground peanut garnish, or a dahi (yogurt), cucumber, spicy coconut, or mint dipping sauce. An offshoot that took root in Indian cuisine is usually a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with a hard cheese or with cold meats and fowl, typically in cold pub lunches.