Wondering what to do with the rest of that jar of chutney that's sitting in the fridge? Here are some different (and tasty) ways to make sure you don't waste that delicious, tangy condiment.
Chutney With Indian-Style Curries
First, the classic suggestion for purists is to simply spoon some chutney straight out of the jar and serve it alongside any curry recipe. That's what it was designed to complement.
The Party Spread
Chutney combined with cream cheese makes for a yummy appetizer dip. There are two ways to serve it:
- Place a block of cream cheese on a plate and spoon the chutney of your choice over it. Serve with crackers and a small spreading knife.
- Pulse the cream cheese and chutney together in a food processor or blender. If it seems too thick, add a splash of milk. For a lower fat but equally tasty version, you can make this chutney spread using labneh (yogurt cheese).
The Sandwich Booster
Mix equal parts chutney and mayonnaise together. Spread on bread and add the main sandwich ingredient of your choice. Chutney goes especially well with ham and with cheese.
Grilled Cheese With a Twist
You can make this combination on crackers as an hors-d'oeuvre. Spread a layer of chutney on crackers. Top with thin slices of cheese. A tangy cheese such as cheddar is a good choice. Broil the sandwich or crackers just until the cheese melts and starts to bubble. Serve hot.
Paired With Lamb and Game Meats
Chutney pairs beautifully with the rich flavors of venison and lamb as well as duck and other richly-flavored meats. Just serve a little on the side of the roasted meat or poultry or, if you prefer, spread a little of the chutney over the meat just before serving.
Tempura Dipping Sauce
Combine a tablespoon of chutney with 1 teaspoon soy sauce, 1/2 teaspoon grated fresh ginger, 1 tablespoon mirin or other sweet white wine, and 1/4 cup chicken, fish or vegetable stock. Serve hot with tempura. You can either just mix the ingredients and heat them in a small saucepan for a slightly chunky sauce, or first puree the ingredients in a blender before heating them.
Almost Instant Homemade Ketchup
If you compare the ingredients of ketchup to chutney you'll notice that they have a lot in common: vinegar, sugar, spices, and fruit or veggies (you may be surprised to know that ketchup doesn't have to be made out of tomatoes). In fact, the only difference is that chutney is chunky and ketchup is smooth. So go ahead and puree your green tomato chutney, for example, and now you've got green tomato ketchup.
Puree chutney in a food processor. Dilute the resulting paste slightly with water. Use it to glaze meats and poultry for roasting.
Combine equal parts chutney and salsa with a handful of fresh cilantro (coriander) or parsley in a blender or food processor. Pulse a few times—you don't want it to be totally smooth but rather to still have some texture. Adjust the salt to taste. Serve the dip with tortilla chips.
With Roasted Sweet Potatoes or Winter Squash
Preheat the oven to 400 F/204 C. Peel and seed the winter squash or scrub the sweet potatoes clean (no need to peel them). Chop the potatoes or squash into 1-inch chunks. Spread a sheet of parchment paper in a roasting pan. In a large bowl, combine the veggies with chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Transfer to the roasting pan and spread into an even layer. Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes.