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Old 03-22-2011, 03:03 AM   #1
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Uses for Chutney

I just bought a set with two jars of chutney. One is Date and Fig Chutney and the other is Mediterranean Chutney with Flame Grilled Peppers. I have never used chutney at home. Besides eating it in a restaurant I have no experience with pairing it with food. Does anyone have any suggestions as to what to serve these two chutneys with?

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Old 03-22-2011, 03:43 AM   #2
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Quote:
Originally Posted by mkaylady View Post
I just bought a set with two jars of chutney. One is Date and Fig Chutney and the other is Mediterranean Chutney with Flame Grilled Peppers. I have never used chutney at home. Besides eating it in a restaurant I have no experience with pairing it with food. Does anyone have any suggestions as to what to serve these two chutneys with?
The date and fig will be splendid with very strong hard cheese like Paski Sir, Cheddar, Manchego and Parm and a glass of gutsy red wine like a Rioja Alta, if the pepper chutney is spicy like Ajvar, burgers, kebabs or any grilled meat the drink has to be beer.
Life without Ajvar is life without freedom
My bramley apple chutney is unique because I use Cox's
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Old 03-22-2011, 06:45 AM   #3
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Chutney makes a nice spread if mixed with cream cheese. Tea sandwich or dip for crackers. Works for sweet or savory.
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Old 03-22-2011, 01:57 PM   #4
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I have used chutney to glaze chicken before serving. Ads a sweet tang. I have also put a few scoops in bbq sauce for pork and chicken. Makes things a bit interesting.
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Old 03-22-2011, 08:19 PM   #5
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I use it with cream cheese, also, but am lazy and just pour it over. But I've also added vinegar and oil and made salad dressings, or to soy-based marinades. This is so simple when you're toward the bottom of the jar. Just add oil & vinegar (for the former) or soy sauce (for the latter), shake, et voila!
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Old 03-22-2011, 08:26 PM   #6
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I used to make a cranberry chutney before I started making cranberry salsa as the side for turkey. I probably still have the recipe somewhere...I know it was most likely from Bon Appetit or Gourmet, modified.
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Old 03-23-2011, 02:23 PM   #7
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I usually pair it with cheese. Sometimes I add a splodge of tomato relish to guacamole.

I once gave a jar of tomato relish to a German friend, who misunderstood my suggestion about pairing it with cheese, and added it some pasta (OK, with some cheese). I didn't try the end product myself but she was delighted with the result.

Your Mediterranean Chutney might work well like this.

Or perhaps on toasted baguette / flat bread with grilled Brie, Camembert or other cheese. Also as a possible accompaniment to Naan Bread.

Mmm, now I'm hungry!
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Old 03-23-2011, 03:09 PM   #8
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For all of my self-proclaimed food knowledge and adventurous ways in the kitchen ~ I know pretty much ZERO about chutneys. The only one I've had recently is a homemade tomato-based one over baked halibut at a friend's house. I should call him and get the recipe ... come to think of it, why was it even called chutney and not, oh, a remoulade? or are those more cultural / naming differences?

But there has to be more to it then adding it to cheese and dipping? or am I just confused?
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Old 03-23-2011, 05:48 PM   #9
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Quote:
Originally Posted by Bolas De Fraile View Post
The date and fig will be splendid with very strong hard cheese like Paski Sir, Cheddar, Manchego and Parm and a glass of gutsy red wine like a Rioja Alta, if the pepper chutney is spicy like Ajvar, burgers, kebabs or any grilled meat the drink has to be beer.
Life without Ajvar is life without freedom
My bramley apple chutney is unique because I use Cox's
I will try your suggestions or something similar. Thanks.

Oh, I don't know what Ajvar is? Can you elaborate?
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Old 03-23-2011, 05:49 PM   #10
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Thanks for all the other responses. I guess I am not the only one in the dark about chutney.
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