Ok, Google and I just had a little heart-to-heart and this is what I found. I guess I should just learn to search before asking ... I picked out the ones that sounded interesting and which actually offered up ideas on how to use it:
Chutneys are served on the side to accompany assorted curry dishes, or with cold meats - much the same ways as you'd use pickles or herb jellies. They are condiments. I like to toss in a spoonful or two of chutney into a meatloaf or meatballs just for a flavour change, or you can add some to a gravy for the same reason.
Use chutney with roast pork instead of apple sauce; with lamb instead of mint jelly; with turkey instead of cranberry sauce; with chicken nuggets instead of ketchup or sweet and sour sauce; with ham instead of mustard. Pour 1/4 cup over a block of cream cheese and serve with crackers or cocktail bread slices.
Mix 1 tablespoon into a mild vinaigrette to make a salad dressing.
Stir 1/4 cup or so into a pot of plain rice to make a pilaf.
Mix half mayonnaise and half chutney and serve on hamburgers.
Toss 1/4 cup with steamed broccoli, carrots or green beans.
Serve with baked sweet potatoes.
You can toss chutney or savoury jellies into sour cream or other base to make a dip. This mixture is delicious on jacket potatoes!
I've got heaps of pickle recipes - pickled mushrooms, pickled carrots, pickled this or that, and I often wonder how I'd serve them! I guess I'd just do it as I've described above, if ever I got around to making any.
As for the savoury jellies, they can be used as a condiment, on the edge of your plate to go with cold meats, or they can be spooned over hot vegetables for a flavour change. Personally, I think they're great on a sandwich with leftover, cold roast meats or chicken. I happen to like chutney or savoury jellies on a sandwich with cheese!
Really, uses are only limited by your imagination.
Cheese and chutney sandwiches. Must be good bread, preferably white, crusty, unsliced and good Cheddar. I usually make apple, rhubarb or green tomato since those are the things I get gluts of.
I also like chutney on turkey sandwiches, but then again, I like hot pepper jelly on turkey sandwiches too. I also like both on bagels with cream cheese.
Some of my chutney is sweet, some less so. All have the "hot" spices, either "savory hot" like peppers or sweet hot like ginger and cinnamon.
The tomato marmalade is wonderful on corn muffins.
I really love mango chutney. And my all time favorite way of eating it?....Over corn chips of course (the salty little ones not tortilla chips although that is good too). DH and I have gone through canner loads of mango chutney in this fashion. Not very fancy but oh so good.
The classic Peanut Butter and Jelly sandwich takes on a whole new dimension with chutney replacing the jelly, on whole wheat toast. Which I'll have for lunch, I think, using some cherry and chipotle (smoked jalapeño) chutney.
Use fruit chutneys in chicken salad. Simply cut the mayonnaise in half, and fill with an equal part of chutney to add flavor and interest to your salad! You'll also be reducing the fat!
Use chutneys as a delicious sandwich spread
Serve with hard, sharp cheeses for a sophisticated & delicious hors d'oeuvre
Serve as an accompaniment to pork tenderloin
Not really a sauce or a dip, Chutney is in a class of its own. It's most frequently made with fruits, tomatoes, vinegar, sugar, honey and spices and its constitution can be thick or thin. Originally from India, it is often referred to as a relish and can be sweet, savory, or even spicy. The English word chutney derives from the Hindi word "chatni," which can be translated as a verb for "licking." Chutney has been used for hundreds of years throughout Asia and Europe and in the United States it is most notably an addition to many dishes in Southern Cuisine.
More substantive than a condiment and more flexible than a spread - chutney is a great pairing for a plethora of foods - including meats, fish, vegetables, cakes, cheeses and sandwiches. If you are looking for a great way to jazz up your summer dishes, grab some chutney. You can find it in most grocery stores. For more flavors and variety try your local farmer's markets or online. Soon you'll find it is a great addition to nearly every meal.
Here are multiple ways to add chutney to your festive food celebrations this summer:
Fancy Friday Night Dinner: Marinate sweet corn on the cob in a sauté of melted butter and chopped garlic. Grill for 15 minutes, turning after every 5 min, then slice the corn off the cob. Season with salt and pepper. Serve as a side dish sprinkled with chopped parsley and a scoop of mango chutney and a dollop of sour cream on top. Pair it with steak and a light white wine like Vernaccia.
Saturday Morning Breakfast: Prepare whole wheat pancakes with a side of sausage. Serve apple chutney as a dipping sauce on the side. Pair with fresh apple cider over ice.
Simple Saturday Afternoon Snack: Spread a plate with water crackers, sliced Gouda cheese and peach chutney. Pair it with iced lemonade.
Saturday Night Casual BBQ Dinner: Prepare grilled chicken breasts and/or a meaty fish like salmon or sea bass on the grill. Wrap russet potatoes in aluminium foil and place on grill as well for at least 50 minutes. Toss chopped red leaf lettuce, kirby cucumbers and grape tomatoes in a 1/4 cup of freshly squeezed lemon juice, 1 tsp salt, 1 tsp pepper and dress it with olive oil. Serve plum chutney as a condiment for the potatoes and/or a spread for the meat or fish.
Sunday brunch: Prepare eggs over easy, layer them over a square piece of cornbread, topped them with chutney and crème fraiche!