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What to do with hot mango chutney?

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CaitRC Jun 24, 2008 09:53 AM

Bought some hot mango chutney during a recent trip to the Caribbean, but I have no idea what to do with it. Any recipe suggestions or dishes I should try? Thanks!

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  1. mrbozo RE: CaitRC Jun 24, 2008 10:19 AM

    Nice with shrimp, a "meaty" fish, bhaji (as was recommended to me on this board), pork ...

    1. s
      susan1353 RE: CaitRC Jun 24, 2008 12:09 PM

      I use mango chutney as a base for both a curried chicken salad and a sweet-and-white potato salad (add to yogurt and some curry powder to make the dressing).

      1. m
        MellieMac RE: CaitRC Jun 24, 2008 12:48 PM

        Have it with cheddar cheese and a cracker.

        3 Replies
        1. re: MellieMac
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          akq RE: MellieMac Jun 24, 2008 05:18 PM

          Also cream cheese or goat cheese! Yum.

          1. re: akq
            HSBSteveM RE: akq Jun 26, 2008 11:57 AM

            Mix it into both of the above - equal parts cream cheese and shredded cheddar, plus some curry powder. Makes an incredible spread.

            1. re: akq
              BodaciousGirl RE: akq Sep 14, 2010 02:54 PM

              Came here to say this! LOL

          2. toodie jane RE: CaitRC Jun 24, 2008 05:54 PM

            Goes beautifully with roasted chicken. Serve a little bowl on the table and let folks dip out a spoon or two to their plate. Then add a bit to a forkful of food. Using chutneys and such in this way leads to some great flavor-combo discoveries.

            1. hill food RE: CaitRC Jun 25, 2008 09:48 AM

              grilled lamb, tzatziki and chutney on lavosh.

              1. lynnlato RE: CaitRC Jun 25, 2008 03:53 PM

                I put a dollop in my chix or lamb curry. Also, put some in Rogan Josh. Whenever I get the frozen meals at Trader Joe's (i.e. Chicken Vindaloo) I always eat it w/ a spoonful of hut mango chutney (Major Grey's).

                1. w
                  weezycom RE: CaitRC Jun 25, 2008 06:41 PM

                  Looks like I'm the only whose first thought was "mmm... vanilla ice cream w/ chutney!"

                  1. steakman55 RE: CaitRC Jun 26, 2008 02:40 PM

                    Nice condiment for a smoked pork loin

                    1 Reply
                    1. re: steakman55
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                      suzette RE: steakman55 Sep 14, 2010 02:28 PM

                      I am trying this tonight

                    2. mamachef RE: CaitRC Sep 14, 2010 02:49 PM

                      Mmmm hot mango chutney on top of rotisserie shredded chicken in a pita.........

                      1. l
                        L987 RE: CaitRC Sep 15, 2010 03:04 PM

                        yeah its perfect with chicken and sometimes fish. serve it just as it is or mix it with mayo (or yoghurt, creme fraiche, sour cream, cream cheese) and maybe some curry, s&p, altho you bought hot mango chutney so taste it and see if u need curry or not. It works well in a warm sauce/stew that is cream/ creme fraiche based havn't tried it with coconut milk but i guess it works too..

                        the mayo mix is great on chicken/turkey burgers

                        1. mcel215 RE: CaitRC Sep 15, 2010 03:26 PM

                          I have an Easy, Creamy Curry chicken dish I use. I got it a long time ago and don't know the source, but I will paraphase it anyway.

                          2 boneless, skinless, chicken breasts, each cut into thirds.
                          1 cup of milk
                          1/3 cup Mango chutney (I use Trader Joe's)
                          1 tsp. cumin
                          2 tsp(s) Madras Curry powder
                          1/2 tsp. tumeric
                          1 T. whole grain mustard

                          In a large skillet, brown chicken in a couple of Tablespoons of olive oil. In the meantime, pour the milk into a bowl and mix in all remaining ingredients. Stir well. After chicken is browned on each side, pour milk mixture into skillet, scrape up browned bits and turn to a low simmer. Simmer on low for 20 minutes. Serve over rice.

                          I get asked for this recipe every time I serve it!

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