View Full Version : chutney
06-22-2000, 09:43 AM
Do many of you use chutneys regularly?
I've only recently discovered the great and varied joy of fruit chutneys, and plan to expand my horizons to include them in more ways. Currently, I'm hooked on a hot mango chutney I found at my local grocery (Patak's if I remember correctly) - which is great on pitas and with chicken.
But I'm just not accustomed to thinking about "having chutney" with dinner -- and it seems difficult to pair with items that are already fairly heavily spiced (I am not a tame one by any means)...
Any wise words??
06-22-2000, 10:53 AM
I know our family loves chutney cause we had it at a restaurant served with Spinach and Artichoke Dip and Tortilla's. It was so yummy. We kept asking for more.
But, sorry as of yet I've never made it. I'll be watching to see what everyone post. ~mary~
06-22-2000, 10:57 AM
Seems like when we were sailing in the Caribbean a few years back, our cook prepared an appetizer which was a wedge of brie with mango chutney on top. Delish!
Hmmmm....if not for the Painkillers...I'd probably have written her recipe down!
06-24-2000, 12:44 PM
you will find ALL kinds of chutneys from apple to tomato....Enjoy
06-24-2000, 07:03 PM
I grew up in a household where we were encouraged to try all kinds of exotic foods, so I have had more than my share of exposure to chutneys! In fact, Pataks mango chutney with rice was one of my childhood favorites http://www.cookinglight.com/bbs/smile.gif Their tandoori paste is also tasty (it s mild, and might even be low-fat), and some of their other products are worth a try. If you go to an Indian grocery store you will find a ton of different types of commercial chutney to experiment with. From my experience, spicy chutneys best complement dishes that are NOT as spicy. Examples are steamed rice (plain or lightly seasoned), mild curries and mild tofu dishes, and all types of Indian/West Indian breads (such as naan, puris, rotis, and chapatis...). My aunt makes a mean garlic chutney (warning: it s HOT!) and I can try to get the recipe from her if you d like. Happy experimenting!
[This message has been edited by Natasha (edited 06-24-2000).]
06-24-2000, 10:27 PM
I love chutney too - and have made it several times, canning it. I use it as a condiment alongside savoury pies, cold salad dinners, cheese, on top of hamburgers, anywhere a relish might be nice. I also love it added at the end of sauteing chicken. There are lots of uses. Try Sharwood's Major Grey Chutney - its great.
06-26-2000, 08:47 AM
Mmmm... garlic chutney!! I would love the recipe!
If I have one flaw when it comes to cooking, it's forever overdoing the garlic http://www.cookinglight.com/bbs/smile.gif This would be the perfect "excuse"!
A favorite CL recipe (about 4 years ago) in my house is breaded boneless chicken breast that I bread w/ italian bread crumbs, parmesan cheese, a little cajun spice. Bake it for 40 min 350 oven. For the sauce - I use mango chutney mixed with Orange Juice til a saucy consistency. I serve it on the side. It works great for company too!
06-27-2000, 08:30 PM
Just tried to get the scoop on the garlic chutney and ... Remember the transformed reader recipe in the June issue that originally called for a skosh of this and a pinch of that? This is something like that. The info I could get about proportions was so far from precise that I ll have to experiment myself (taking pains to MEASURE everything, of course) until I come up with something that tastes at least somewhat like what my aunt makes. When I get it right I will definitely let you know! These family recipes, I tell ya ... Sorry for the wait! http://www.cookinglight.com/bbs/rolleyes.gif
06-27-2000, 08:44 PM
i must confess, i have never used chutney, nor have i ever (that i'm aware of) had chutney. what is it anyways? i thought it was just a chunky jelly! anyone laughing yet? just thought i would add my ignorance. tammy/MN
06-27-2000, 10:06 PM
Mango Chutney Cheese Ball
1 pkg. cream cheese (1/3 less fat, of course)
1 jar mango chutney
mix the first two. roll into a ball. roll in the almonds. serve with crackers. tastes yummy and difficult!
06-28-2000, 08:07 AM
Originally posted by Natasha:
The info I could get about proportions was so far from precise that I ll have to experiment myself (taking pains to MEASURE everything, of course) until I come up with something that tastes at least somewhat like what my aunt makes. When I get it right I will definitely let you know! These family recipes, I tell ya ... Sorry for the wait! http://www.cookinglight.com/bbs/rolleyes.gif
No problem, Natasha -- in fact, if you can figure out a decent recipe in skoshes and pinches, I can deal with it http://www.cookinglight.com/bbs/smile.gif Sometimes those kinds of recipes turn out simply lovely!!
I spent a lot of time in India when I was growing up and love chutney in all its traditional uses and all the different flavors (mint, coriander and tomato are my favorites). Try making your own with some of the recipes on the website mentioned above or in an Indian cookbook.
You can marinate shrimp or small (kebab size) pieces of chicken or lamb in tandoori sauce. Grill them and serve with your favorite chutney to dip them into. Great for a party.
Chutney goes well with any roasted or grilled meats - on the side like you would serve mint jelly or horseradish.
Have fun experimenting!
[This message has been edited by LSB (edited 06-28-2000).]
06-28-2000, 08:27 PM
Lorilei, how about this one? (I just love anything with cherries in it, and this sounds delish).
* Exported from MasterCook *
Spicy Tart Cherry Chutney
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sauces, Marinades and Jellies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 navel orange
3 cups fresh or frozen pitted tart cherries -- (about 2 pints fresh) picked over
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
2 teaspoons minced peeled fresh gingerroot
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cardamom
1/2 teaspoon dried mint -- crumbled
1/4 teaspoon ground allspice
1/2 teaspoon salt
With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.
"Gourmet magazine, July '97"
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 58 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 93mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : This chutney makes a fine accompaniment to chicken, turkey, and sausage.
Nutr. Assoc. : 4212 904517 0 0 0 0 0 26086 0 0 20135 0 0
06-28-2000, 09:08 PM
Being from Florida now, I really enjoy the Floribbean style cooking, so I was happy to find in the July/August 1999 Cooking Light Magazine a recipe named Caribbean Mango Tilapia. For those of you that aren't familiar with Tilapia, it is a native Florida fish. You can use any white fish such as Flounder or Orange Roughy. The recipe is not calling the Mango sauce Chutney but it tastes like Chutney to me. The last time I made it I substituted Vidalia onion for the shallots and red pepper flakes for the serrano chiles and it was just as good. I hope you will all try it -it was delicious and refreshing here in the hot Florida sun.Enjoy http://www.cookinglight.com/bbs/cool.gif
06-28-2000, 10:13 PM
I admit to having no chutney experience, either. It seems like a lot of recipes call for mango chutney, so that must be a pretty standard version. Where in the grocery store do you find it, and is there a brand anyone can recommend?
06-29-2000, 08:24 AM
Marcie -- I really like PATAK products. They make mango chutney in both a mild and hot variety. And I've found it fairly consistently in regular (well-stocked) grocery stores.
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