Ideas For Using Chutney?
I like different chutneys, but hubby hates the stuff. However, he does gift me with different types that he comes across, but since I'm the only one who eats it, I end up with several jars in the fridge that - outside of when I make an Indian dish - I'm at a loss what to do with.
At the moment, still unopened in my pantry, I have 2 bottles of "Apple Cranberry Chutney", & one bottle each of "Mango Chutney", "Mango Ginger Chutney", & good old "Major Grey's Chutney".
Any ideas outside of the usual Indian condiment?
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sunshine842
Jan 10, 2013 10:47 AM
as a condiment on a cheese sandwich -- a piece or two of good bread, a couple of slices of cheese, slathered with chutney. (cold or grilled, as you wish)
It's one of the things I learned about when I was traveling frequently in England...and it's definitely a keeper.
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Making chutney is something I enjoy doing and there's always a collection in the cupboards. Amongst others, I'm currently enjoying the 2010 vintage mango chutney. Of course, mostly they get used alongside South Asian food. But they also often appear on sandwiches - the mango is particularly good with chicken or turkey.
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I use this recipe for chutney cheese ball: http://www.stonewallkitchen.com/recip... The chutney adds great flavor but isn't identifiable as chutney. If your chutney is particularly chunky you might want to chop it fine (or whirl it in the food processor).
I also use it for chutney chicken, which is basically chutney, mayo, mustard and chopped pickled jalapenos mixed together, slathered on chicken, coated with bread crumbs, and baked until done.
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JungMann
Jan 7, 2013 01:01 PM
Apple cranberry chutney would make a good addition to a sauce for turkey or pork meatballs. I'd also consider adding it to the dressing for a chicken salad.
The mango chutneys would be terrific baked into a brie en croute, paired with pork sausages, stirred into yogurt, as a glaze for baked chicken or fish or mixed with mayo for a sandwich spread.
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meatn3
Jan 7, 2013 12:59 PM
Chutney is a nice add-in to chicken salad. I made one this year which used grapes and spiced pecans - really delicious!
This looks to be the recipe:
http://www.myrecipes.com/recipe/chick...I find chutneys have an affinity for baked squash. I often bake a mixture of delicata squash and granny smith apples with a little chutney thinned with water, juice, wine - whatever, and a bit of butter. Just cover and bake. Thyme works well in this. Garnish with spiced nuts if you have them. Leeks and fennel make occasional appearances in this dish too.
Chutney is nice added to bbq sauce to jazz up ribs or chicken.
I've added it to broccoli/raisin salad (used another fruit since I'm not fond of raisins) and it was quite good!
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Top a wheel of brie with the chutney, wrap in crescent roll dough and bake.
Fry up some ground beef - the fatty kind or add some suet, mix 1 to 1 with chutney, bake in a double pie crust to make a thin pie, Great for breakfast with a cup of coffee and rewarmed with a slice of sharp cheddar cheese on top.
Add a spoonful to plain yogurt for a snack.
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Also.when I do some of my stuffed mushroom recipes, I sautee the mushrooms first in chutney and butter. The Big Portabella mushrooms work particularly well ( Stuffing mixture varies, but never beef if I use the chutney..pork and shrimp covered with cheese are perfect!) Any left over bits in the pan get scooped into the mushroom
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letsindulge
Jan 7, 2013 12:13 PM
Search for Fragrant Beef Curry Stew on Epicurious. It's delicious w/ chutney. I also add it to cold chicken salad.
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almond tree
Jan 7, 2013 11:56 AM
I have a delicious & easy curried red lentil soup recipe that calls for mango chutney as one of the ingredients:
http://www.eatingwell.com/recipes/cur...
I use veg stock instead of chicken & omit the yogurt to make it pareve/vegan. The soup is so flavorful that it is fine without them. -
I usually put chutney on everything that i don't put hot sauce on-- It's one or the other. That said, there's not much better than mango chutney and cheddar cheese on brown bread.
--Or Try chopping up the chutney a bit more and then adding a large tablespoon to your bowl of beef chili. -
greygarious
Jan 7, 2013 10:56 AM
Good on chicken or turkey sandwiches instead of cranberry sauce or mustard. Even better if mixed with a little cream cheese or mayo first.
Add when making potted meat spreads
Peanut butter & Chutney sandwich..
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I've posted this recipe before, and still find it useful in warmer months:
http://www.epicurious.com/recipes/foo...
I like to use black japonica rice (or other unhulled rice) and sometimes use craisins instead of yellow raisins.
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My absolute favorite way to use mango chutney is in these curry tuna melts from Saveur---I just recommend leaving out the raisins, and adding more cayenne if your curry powder isn't spicy. It is needed or they would be too sweet.
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re: Hadil100
Bacardi1
Jan 7, 2013 12:23 PM
Thanks for the link - that's right up my alley! And I agree about nixing the raisins, plus I just happen to have a bottle of one of my favorite curry powders on hand - "Penzey's Hot Curry Powder", which has a very nice "kick" that I really enjoy. Will be trying this as a sandwich very soon.
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Love major grey chutney mixed with ceam cheese and serve with pumpernickle cocktail breads or carrs water crackers
The Apple/Cranberry Chutney makes wonderful glaze for pork roasts and chops.
The ginger one great on scones or as a sauce for chicken
Top a wheel of brie with any of them, wrap in puff pastry and bake.
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