Ideas For Using Chutney?
- Bacardi1 Jan 7, 2013 10:19 AM
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?
Over cream cheese with crackers ( like you would with pepper jelly)
Instead of jam with baked Brie en croute
Marinades or sauces for grilling
our whole foods cheese person recommended fig chutney as a condiment for some cheddar cheese DH purchased. I bet some of your chutneys would pair well with cheese and crackers.
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.
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.
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..
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.
Search for Fragrant Beef Curry Stew on Epicurious. It's delicious w/ chutney. I also add it to cold chicken salad.
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
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.
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:
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!
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.
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.
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.
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.
Mix in with other things - oatmeal, scrambled eggs, grits, hash, casseroles, cole slaw, pasta/tuna/egg/chicken salad, roasted or baked squash/potatoes, etc.
Mix with Greek yogurt to make a great dip for parties.
Spread a bit of cream cheese (or better yet Labneh - yogurt cheese) on toast and top with chutney for breakfast or a snack.
Puree (add a wee bit of water to thin it out) to make a condiment for anything: sandwiches, a dipping sauce, a glaze, basting sauce, etc.
Add a bit of vinegar and hot sauce to the puree to make a great sauce for stir fry.
Mix a bit of puree with a vinaigrette for a tangy salad dressing.
Add a few tablespoons of the puree to a cooking/baking liquid to season anything - rice, soup, vegetables, casseroles, bread, muffins, etc.
Whip some puree into softened butter to make a compound butter to serve over grilled meat/seafood, vegetables, or baked goods.