If you have seen us at the Markets recently, you’ll already know the ‘news’ that our Spicy Riberry Chutney is bigger and better than ever! It’s now selling in the new, bigger 210g size jar and it’s even easier to enjoy to the very end thanks to its wider ‘mouth’. (And Riberry now matches our Rainforest Lime & Mango Chutney that ‘swapped’ jars earlier in the year!)
So how will you be enjoying our very special Chutneys? The spicy, almost ‘Christmas’ flavour of the Spicy Riberry Chutney makes it a favourite for this time of the year. Think of our native Riberry as the Australian answer to cranberries and our Chutney as the perfect Oz cranberry relish/sauce and plate it up with your holiday turkey and lamb.
Here are our top 4 ways to enjoy our Spicy Riberry Chutney!
- Add a ‘smear’ to a sandwich to liven up the flavour. Our Spicy Riberry Chutney is beautiful on Turkey and Brie (instead of cranberry jelly). As a child I loved Cream Cheese & Jelly sandwiches, but my adult tastebuds prefer something ‘less sweet’ and Chutney fits the bill. This relish is also the perfect topping for a Bacon & Egg Roll. (Boxing Day brekkie menu idea?)
- Chutney Cocktails take over where jamtini’s leave off. Less sweet and more flavoursome, they’re the perfect when you want a ‘spice with a touch of sweet’ cocktails. Our favourite is the Oz Red Snapper. This Bloody Mary variation was made for brunch!
- Add a spoonful of Chutney to the pan juices of your next roast to 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 flavours. (Swish the pan juices around in the jar to make sure you don’t waste anything.)
- 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 Chocolate Chutney Cake is flavoured with our Spicy Riberry Chutney and it’s cinnamon, clove-like ‘notes’ are perfect for the holiday season. (And since we start with a cake mix this cake is super easy & quick.)
Which one is your favourite?
(PS - We’re keeping our Chutney prices at the same $15. /jar and our Chutney Duos @ $20 until early 2019.)
Want more Chutney ideas? Click here for some other favourite recipe ‘hacks’!
It’s Spring and time to start edging away from stews and casseroles into lighter menu options. Why not start with a simply 4C platter? Cheese, Crackers, Charcuterie and Chutney. They’re simple, easy and satisfy a multitude of appetites and tastes.
Think of these plates as ‘Cheese Plus’. Cheese may be the ‘biggie’ but all of the accompanying elements are just as important to round out the ‘platter’ flavours. The Crackers hold the cheese but they also hold the patè. And the Chutneys add a sweet and tart bite and point of difference to both the cheese and the ‘meat’ elements.
While big platters are great for big crowds here are two mini combos, made with NSW artisan goodies and our special Chutneys to get you started.
Are you a culinary traditionalist? Do you love a Ploughman’s Lunch with the traditional cheddar cheese wedge and cold meats? Here’s the 2017 Sydney market version, our perfect Traditional nibble platter:
Cheese: Harrigans Vintage Cheddar (The Hunter Valley Cheese Factory)
Crackers: Falwasser Rosemary & Sea Salt Crispbread
Chutney: Currong Comestibles’ Spicy Riberry Chutney
Charcuterie: Julianne’s Kitchen Duck & Currant Paté
Or would you prefer something different to nosh on for your afternoon goodies. Maybe something visually different to your traditional platter? What about this option with smoked fish swapped for the traditional patè and a soft goats’ cheese. Our Minimalist nibble platter:
Cheese: Willowbrae Chèvre (Goat) Cheese
Crackers: Falwasser Activated Charcoal Crispbread
Chutney: Currong Comestibles’ Rainforest Lime & Mango Chutney
Charcuterie: Brillant Food’s Ocean Trout Gravlax
What are your Platter favourites? Please let us know. (The first 5 answers will get our Chutney Duos for their Spring platters!)
*One of the great things about multiculturalism is that you grow up with a wider selection of words to fit occasions, situations, foods, etc. And the words aren’t just generational slang but rather words that have a history. So it is with ‘nosh’ which is Yiddish for a snack. PS: it’s always called a ‘little nosh’ despite whatever size platter it is. (It’s a grandmother thing!)
Here are our final Chutney culinary ideas. Great inspiration to make sure that you finish the jar!
- Glaze a ham. Mix Chutney with mustard for an ideal topping (Our favourite = Rainforest Lime & Mango)! Want a glaze with heat? Use Hot English Mustard. For something tamer use American, German or Australian style mustard. The Chutney will add the tang to the glaze and will caramelise in the oven to give your finished ham a touch of crispness too.
- Add a ‘smear’ to a sandwich to liven up the flavour. Our Spicy Riberry is beautiful on Turkey and Brie (instead of cranberry jelly). As a child I loved Cream Cheese & Jelly sandwiches but my adult taste buds prefer something ‘less sweet’ and Chutney fits the bill.
- Add Chutney to your cheese platter. You don’t need much and chutneys have great flavours to offset the taste of the cheeses (a touch sweet, a touch tart, etc.). Just a spoonful completes a Ploughman’s Lunch too!
Baked Cheese - Our solution to the surprise ‘drop-in’ visit? How do you handle that totally unexpected ‘Hi, we’re in the neighborhood and want to just drop by’ call? What’s easy to prepare and will show that you’re ready for anything?
Here’s a quick, easy menu idea that deserves a place on your entertaining schedule!
We bought our Le Rustique, Camembert from The Blackwattle Deli at the Sydney Fish Market. You’ll find similar sized bries and camemberts at your local deli and supermarket.
Our cheese was ripe, ready to be enjoyed and the perfect size for our Cheeky Cow Cheese Baker. Any similar sized ceramic dish will also work.
Preparation is quick. Spread 2 - 3 Teaspoons of Chutney over the top of the cheese before popping it into the oven for 10 minutes. (We suggest adding a few cuts into the top of the cheese for the Chutney to totally melt in.)
The Chutney adds an unexpected taste to the cheese depending on how you scoop it onto your bread or cracker. The cheese is flavourful, soft and warm with surprise hints of the chutney’s tart, spicy sweetness.
The taste is reminiscent of the popular retro restaurant entrée of Deep Fried Camembert with Cranberry Sauce (without the extra work and calories). Or think of it as a mini fondue.
Don’t expect any leftovers. But do expect smiles, ‘Yums’ and happy visitors.
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!
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!
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!
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.