Same, Same – but different!
🤫 Here’s a bit of early news!
The Currong Comestible Chutneys are getting a ‘mini’ makeover!
Our Rainforest Lime & Mango Chutney is about to be revealed in a new and totally fabulous way. We’re growing and getting a bit bigger! Our next batch of Rainforest Lime & Mango Chutney will be packaged in 210g jars (up from 180g). That’s over 16% more product and flavour in every jar.
Nothing else is changing. The Rainforest Lime & Mango Chutney will still have the same great taste, ingredients and recipe, just packaged a bit differently.
Plus, our Chutney is even easier to enjoy thanks, to the new jar’s shape and it’s ‘wider & larger’ mouth. (And Mucho Thanks to our customers for their product feedback. We were listening when you told us that our narrow jars, though stylish, could sometimes make it hard to get to the Chutney at the bottom.)
Will yours’s be the first Rainforest Lime & Mango Chutney sale in our new jar?
(PS – Despite the new bigger size, we’re staying at the current price for the next few months. We’ll let you know when it’s due to increase.)
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!)
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!
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.
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