I’m more than just a pretty face for an evening of fun! I’m a fabulous Chutney that’s great for Breakfast, Lunch, Dinner and between meals and for Drinks too! I’m additive free and with no artificial flavours and/or colours I work with everyone 😋!
My tart and spicy, Riberry flavour makes me Australia’s answer to cranberries and I’m the ideal companion to roast 🍗turkey and lamb.
But have you also considered what other meals, recipes and dishes could seriously lift their game with just a dash of Currong Comestibles Spicy Riberry Chutney? Keep reading!
Take breakfast up a notch with just a ‘smear’ of Spicy Riberry Chutney instead of the usual tomato sauce on your usual Bacon & Egg Roll! It’s unique blend of ingredients and spices lend a triple ‘s’ taste sensation (sweet, savoury and spicy) to this breakfast basic.
Looking for variations to this classic AM starter? Try turkey bacon instead of the traditional pork. Sydney’s Black Forest Smokehouse makes and smokes this delicious treat in-house 😋!
Prefer no meat? Try lightly grilled haloumi cheese and fried egg with a touch of the Chutney!
Going Vegan? Add a touch of the Chutney to sautéed tofu for a flavour boost.
An all-time favourite is a Turkey & Brie sandwich. Add a touch of Oz with our Riberry Chutney rather than the standard cranberry sauce. The slight spiciness of the Chutney gives added depth to the fillings instead of just sweetness.
Or chillout with a Ploughmans Lunch for a ‘no work’ meal. The Chutney is a beautiful taste break with the rest of the assorted nibbles!
Go traditional and our Spicy Riberry Chutney goes perfectly with any roast although our favourites are Turkey and Lamb. (And it’s even better on a cold leftover sandwich the next day!)
A bit of this and a bit of that is the perfect combo for Chutney. Just a few spoonfuls add the perfect dimensions to a quick snack. We’ve paired it here with some pate and cheddar for a filling snack.
So I’m ready to start ‘hanging out’ anytime you want.
PS – I’m even fabulous in cocktails. Have you tried an Oz Red Snapper?
BTW I’m Vegan too 🍏😍!
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 Easter! (Yup it’s that time already.) The official beginning of the Autumn/Winter holidays and jumper season. It’s also an occasion when you catch up with those family members you may have missed over the summer.
It’s a standing joke that you can’t pick your family the way you can your friends so some of those family get togethers may be a bit awkward. Differences of opinions, lifestyles and outlooks are bound to occur. The trick is to keep smiling, remember to file these episodes under ‘Family Memories’ and persevere.
To help with this ‘plan’ we have created a new cocktail, B’Cuz. With just four ingredients, it’s easy to assemble, all Oz local and fabulous!
Its first ‘secret’ ingredient is Whipper Snapper’s Crazy Uncle Moonshine. This signature whiskey is made with 100% local WA grains. The label says it all including how we came up with the cocktail name!
Madenii’s Classic Vermouth with Australian botanicals is the ideal blend for this cocktail. Not too sweet and the ideal whiskey partner. (Think of this cocktail as a ‘Manhattan’ sibling.)
Our Riberry Shrub lends a bit of extra sweetness along with its spicy and tart note to the cocktail as well as a touch of colour. YUMMO!
Top it all off with another historical beverage Mead. Crafted in the Southern Highlands, BEE Mead is Australia’s first sparkling mead. And what better way to celebrate the season than with a drink that predates the Easter celebrations by several millennium! Our choice for this cocktail is the Honey & Spice flavour with its subtle holiday spice notes.
30ml Crazy Uncle Moonshine (Whipper Snapper Distillery)
15ml Madenii Classic Vermouth
15ml CC Riberry Shrub
20ml (approx.) BEE Mead Honey & Spice
- Combine Moonshine, Vermouth and Riberry Shrub in cocktail shaker and shake to mix.
- Strain into glass with ice.
- Top with BEE Mead and stir to mix.
Keep smiling &
March has arrived with it’s shorter days. And to make matters worse Sydney seems to have been wet (and relatively sunless) for what seems like an eternity.
This week the skies are finally drying out (in patches) so here’s our very special version of an Espresso Martini in celebration!
CC Espresso Ribertini
30 ml Vodka Alaskan Rock Vodka
30 ml Strong Coffee – Serious Deliria Cold Brew
15 ml Vermouth – Maidenii Classic – Australian vermouth
15 ml Riberry Shrub
- Combine Vodka, Coffee, Vermouth and Shrub in cocktail shaker.
- Add ice cubes and shake for 10-15 seconds
- Strain into chilled martini style glass, add garnish (optional) and serve.
The secret ingredient for this special cocktail? Our Riberry Shrub! It’s sweet, tart, clove-like, spicy taste is the perfect counterbalance for Serious Deliria’s full-bodied coffee essence and Maidenii’s Oz botanicals. And the Alaskan Rock Vodka is a great base for this serious combination.
I love this classic variation. The Australian botanicals (including strawberry gum and wattleseed) give just the right mix of sweet and dry to the Maidenii Classic Vermouth. (If you prefer a dryer martini go for their Dry Vermouth but stay with this brand for a unique Australian taste twist.)
Have you tried cold brew coffee? It reminds me of the phrase, ‘Same, same but different’. This special manufacturing process yields a beautiful coffee flavour with added richness and no bitterness and/or burnt taste. I love Serious Deliria and it’s now a pantry staple for my recipes that need a coffee ‘hit’.
Vodka is the preferred base for an espresso martini and Alaskan Rock Vodka is perfect. It’s clean, crisp base lets the other flavours shine! And despite it’s name it’s a local spirit well worth stocking.
So how will you be enjoying your coffee this autumn?
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!