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Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas! #2

December 21, 2016 | 0 Comments

Another day and more recipe suggestions for Chutney!  How will you be creative today?


  • 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.
 
  • Add it to pan juices of your next roast. Just a spoonful of Chutney will give your gravy a totally new dimension. Chutney is made with vinegar, which is often used to deglaze roasting pans, and our unique spice blends will compliment your roast’s flavors. (Swish the pan juices around in the jar to make sure you don’t waste anything.) We love the Rainforest Lime & Mango Chutney with roast chicken.
 
  • ‘Flavour Hack’ roast booster. Mix Chutney with liquid (wine, soy sauce or juice) and a few spoonfuls of oil (olive or coconut are our favourites) and pour over meat, chicken or fish. Not too much but just enough so that the food won’t dry out while cooking. Sprinkle herbs (Italian, mixed herbs or whatever is in the pantry) over the meat and roast. You’ll get a beautiful main course with it’s own flavourful gravy.

     

      ENJOY!


      Tagged: chicken, Lilly Pilly, Lilly Pilly chutney, Lime, marinade, Rainforest Lime & Mango Chutney, roast, salmon, salsa, Spicy Riberry Chutney

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