Test your Chutney knowledge.
The word "chutney" is derived from the Hindi word chatṭnī, meaning to lick. In India, 'chutney' refers to fresh and pickled preparations indiscriminately, with preserves often sweetened.
After almost two hundred years on western menus there are now a wide range of chutney relishes and recipes. With its Apple Cider vinegar base, our indigenous produce becomes the centrepiece of this traditional Indian relish, with a twist.
We know our Chutneys are special and the ideal condiments for roasts, sandwiches and cheese platters. You can also add them as a special ingredient in marinades, sauces, dressings and even cocktails. (Try our Oz Red Snapper!)
Currong Comestibles’ also takes pride in the fact that our manufacturing process doesn't include wastage. After the production of our Shrubs we have the strained fruit left. This flavoured mélange becomes the basis of our native Australian fruit chutney recipes.
We add additional ingredients that compliment the indigenous fruits plus special native spice blends for each recipe. Each of our Chutneys have a distinctive flavour and ‘personality’.
Spicy Riberry Chutney is our more traditional relish and ‘Australia’s answer to cranberry sauce’ thanks to Riberries' unique spicy, clove flavour.
Our Rainforest Lime & Mango Chutney has a more tropical, exotic and ‘chutney’ flavour thanks to the Mango element.
However you enjoy them our Chutneys are Super Special!
PS - If you haven't tasted our Chutneys, we're at Carriageworks Market (2/4) and Northside Produce Market (2/18). Stop by for your taste!
Another day, another Chutney idea trio! Getting inspired?
- 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!
- Curry side dish. Mix up a new taste sensation by adding the remnants of one chutney jar to the next one you open. You’ll create something new to tantalise your guests’ taste buds.
- Create flavoured Butter. Add Chutney to butter for extra flavour. Use this butter when you’re roasting chicken for both crispness and seasoning. You can even slip it under the chicken (or turkey) skin to add extra moistness. Roast Chicken Tips
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.