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 🍏😍!
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
Another day and more recipe suggestions for Chutney! How will you be creative today?
- Multi-cultural Salsa. Add some Chutney to salsa (homemade or store bought) for a different flavour mix. Add fresh coriander or parsley and serve with tortilla chips.
- Add it to pan juices of your next roast. Just a spoonful of Chutney will 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 flavors. (Swish the pan juices around in the jar to make sure you don’t waste anything.) We love the Rainforest Lime & Mango Chutney with roast chicken.
- ‘Flavour Hack’ roast booster. Mix Chutney with liquid (wine, soy sauce or juice) and a few spoonfuls of oil (olive or coconut are our favourites) and pour over meat, chicken or fish. Not too much but just enough so that the food won’t dry out while cooking. Sprinkle herbs (Italian, mixed herbs or whatever is in the pantry) over the meat and roast. You’ll get a beautiful main course with it’s own flavourful gravy.
Want to add quick and easy flavour to your meals? Here’s a very simple, taste booster that’s a favourite on fish and chicken and it works for both grilling and roasting methods. What’s the secret ingredient? Our very own Rainforest Lime Shrub!
Combine equal parts of:
Soy Sauce = ‘salty’ element and heightened flavour
Olive Oil = moistness
Rainforest Lime Shrub = slightly sweet and tart flavours
How much should you make? A simple rule is: 1 tablespoon of each ingredient for each piece of ‘meat’ plus one for the pan. This will make enough marinade to prevent your food drying out while cooking. You can then decide on using ‘as much or as little’ of the pan ‘juices’ as you want on the finished plated dish.
- Add your 3 ingredients to a jar/bottle and shake to mix.
- Pour over your ‘meat/fish’ and let it stand for as much time as available. (This does not need to marinate for any special length of time. Just prepare and leave until you’re ready to cook.)
- Before cooking dust the meat with your favourite herbs for added seasoning (optional).
- If roasting just put the whole pan into the oven and cook as required. (Grilling? Just cook as usual on the grill.)
This was last night’s salmon dinner in 5 VERY Easy Steps
#1 Our 3 marinade ingredients.
The mixture - Equal parts: Soy Sauce, Rainforest Lime Shrub and Olive Oil. Shake to combine.
#2 Here’s the salmon ‘au natural’.
#3 Here it is with the marinade and ready for the final ‘spice sprinkle’.
#4 Ready for the oven.
Bon Appetite and plate up!
#5 Voila! Salmon flavoured with our Perfect Marinade plus (instant) Couscous and sautéed Broccolini. (Ready in under 20 minutes!)
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.