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Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas!

December 20, 2016 | 0 Comments

The Holidays are here!  

Time to take stock of what’s in the pantry and what you still need to buy.   Whatever you do, don't skimp on the Chutney.    Always a great relish, chutney can be the ideal 'flavour saviour' in a wide range of other recipes.  

You won't be wasteful if you use some of our suggestions to 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.)   

Here are our first lot of suggestions:

 

  • Bake a cake! It may be an unusual ingredient but it tastes fantastic. Recipes have added jam for ages (remember Nigella’s Marmalade Cake?) so this is a ‘less sweet, more spice’ variation. Our Carrot Chutney Cake used the Rainforest Lime & Mango Chutney and the Chocolate Chutney Cake is flavoured with our Spicy Riberry Chutney. And since we start with cake mixes they’re super easy and quick.

 

 

  • The perfect chicken salad dressing. Combine Chutney (Rainforest Lime & Mango is our favourite), 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!  Leftover turkey also works in this recipe.

 

 

  • 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.

  

ENJOY!

Tagged: Australian native foods, Carrot, carrot chutney cake, chicken salad, chocolate, chocolate chutney cake, Chutney, chutney cake, Lilly Pilly chutney, Spicy Riberry Chutney

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