Christmas and Easter are history and it’s Autumn! It’s time to take stock and think about ‘comfort food’. To be practical, you don’t want to be wasteful, so how do you use up those ‘marginal’ jars of chutney in the back of the refrigerator? (Too much to throw away but not enough to pull out and pass around.) We have a few solutions. Here are 5 (NEW) ways to finish the current Chutney and get ready for your next jar!
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Bake a Chutney Cake (C2)! It may be an unusual ingredient but it tastes fantastic. Recipes have added jam for ages (remember Nigella’s Marmalade Cake?) so think of this as a ‘less sweet, more spice’ variation. Our Carrot Chutney Cake used the Rainforest Lime & Mango Chutney and the Chocolate Chutney Cake was flavoured with our Spicy Riberry Chutney. And since we start with cake mixes they’re super quick and easy!
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The perfect chicken salad dressing. Combine Chutney, plain yogurt, curry powder and mayonnaise (optional) for a light chicken salad dressing. Pick up a barbequed chicken from the shops you can have a ‘homemade’ salad with a unique dressing on the table in no time!
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Chutney Cream Cheese Ball. Blend plain cream cheese (regular or low fat) and Chutney together in your food processor. Add as much or little of the chutney as you want for flavour. You can also thin it out with some plain yoghurt, which will also add a touch of tartness to your spread. Serve with crackers. Start with this basic Cheese Ball recipe for inspiration and basic ingredients.
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Multi-cultural Salsa. Add some Chutney to salsa (homemade or store bought) for a different flavour mix. Add fresh coriander or parsley and serve with tortilla chips.
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Chutney Cocktails take over where jamtini’s leave off. Less sweet and more flavoursome, they’re perfect when you want ‘spice with a touch of sweetness’ cocktails. Our favourite is the Oz Red Snapper. This Bloody Mary variation was made for Autumn brunches. Try one soon!
Enjoy!