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.)
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!
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.
The crazy season has started. The Melbourne Cup is Tuesday and Christmas is just 8 weeks away! Time and patience (and money) will start becoming scarce as we try to cram everything into 54 days.
Take a deep breath and remember it’s the time for ‘Good Cheer’ and positive thoughts! No time for meditation and/or yoga? Now’s the time to schedule that cup of tea and ‘catchup’ with a friend. And the great thing about friends is that catching up doesn’t have to be fancy or expensive!
Which brings us to: ‘What goes with that cup of tea’? We love packet cakes! They’re quick, easy and fabulous straight from the box. Or go for awesome and add your own touches. And we have come up with a fabulous 'Carrot Chutney Cake' thats super easy.
We made one of our favourites and it literally uses what’s in the fridge. (There’s no need to buy anything extra.)
We started with Greens Vanilla Cake mix and added these extra ingredients:
1 Teaspoon Vanilla extract
½ C grated Carrot (approx. ½ carrot)
¼ C Rainforest Lime & Mango Chutney
Pinch Mixed Spice (2 shakes)
Then we followed the instructions and baking directions.
The grated carrot added texture and a touch of ‘righteousness’ (It’s now a carrot cake)! We only added ½ Cup and you can add more. The ¼ Cup of Chutney added just the right level of extra flavour and moistness and it’s all you need.
We ended up with a luscious, moist ‘carrot’ cake with a unique flavour that was perfect for afternoon tea. (And this cake mix even came with its own icing mix.)
It’s November - time to put up your feet, put on the kettle, catchup with friends and start writing your Christmas card list!
Ho Ho Ho