TEN WAYS TO USE CHUTNEY.
- Chutney is the quintessential curry condiment; just remove some from the jar and place it on the table next to any curry dish that is influenced by East Indian cuisine.
- If you want an attractive spread or dip for your celebration, try mixing chutney with cream cheese or labneh (yogurt cheese; see the chapter on Dairy for more information). There are a few distinct preparations from which to choose while serving it. The most straightforward method is to spread some cream cheese or labneh on a platter and then top it with any kind of chutney that you choose. Place crackers all around the cheese that is coated in chutney, and provide your visitors with a little knife that they may use to spread the cheese.
The second method is to place some cheese and chutney in a blender and blend them until smooth.
The other method is to use a food processor to combine some chutney with the cheese and then purée the mixture (or you could mash it up with a fork). If you want the spread to have more of a dip consistency rather than a spread consistency, you may thin it down by adding a dash or two of milk.
- Ketchup made with sugar and vinegar: If you compare the components of chutney and ketchup, you’ll note that they both include a combination of sweet (often sugar) and sour (nearly always vinegar), along with a fruit or vegetable and spices. This is known as “cheater’s ketchup.” The main point is… You can make ketchup out of any chutney by blending it in a blender or processing it in a food processor. And keep in mind that ketchup doesn’t have to be made from tomatoes; any fruit or vegetable that can be made into a tasty chutney may also be used to produce a fantastic ketchup.
- To improve the flavor of your sandwich, mix mayonnaise and chutney together in proportions that are equal, then spread the mixture on one of the pieces of bread before adding the major components of your choice to the remainder of the sandwich. You have the option of pureeing the chutney spread to make it smooth, or you may leave it in its chunky form.
- Before placing the grilled cheese on top, lightly toast the bread and then cover it with a layer of chutney. After that, place some sharp cheddar or another kind of tangy cheese on top of the open-faced sandwich, and then broil it until the cheese melts. Use crackers rather of toast if you want to make this into an appetizer instead. To be served hot.
- To make the dipping sauce for tempura, combine one heaping tablespoon of chutney with one-fourth cup of chicken, vegetable, or fish stock, one tablespoon of mirin or another type of sweet white wine, one teaspoon of soy sauce, and one-half teaspoon of grated fresh ginger in a small saucepan. Stir to combine. Bring to a simmer over medium heat, then serve while still hot with veggies that have been tempura-fried. You may alternatively blend the ingredients into a smooth sauce using a blender or food processor, and then reheat it just before serving.
- To make the glaze for roasting, combine chutney with a little amount of water in a blender or food processor and purée until smooth. The meat or poultry should be coated in the glaze before being roasted.
- A dollop of chutney is a delicious complement to game meats and lamb; these meats do not even need to be cooked in curry. You may just use the chutney as a condiment to go with any meat that has a very robust taste, such as venison or lamb.
- To make chutney salsa, combine any form of salsa with chutney in a ratio of one part each. Mix in some cilantro (coriander leaves) or parsley that has been finely chopped. You should have a taste to determine whether or not it requires a little bit of salt (it may not if the salsa was a very salty one). Accompany the dip with tortilla chips.
- Accompanied with roasted winter squash or other root vegetables: Turn the oven up to 400 degrees Fahrenheit.
Clean the root veggies by scrubbing them with water and soap, then peeling them (this step is optional), and chopping them into pieces that are 1 inch long. After peeling and seeding the winter squash, chop the flesh into pieces no larger than one inch. Chutney should be mixed in with the pieces of root vegetable and winter squash that are located in a big mixing dish. About a quarter of a cup of chutney should be used for every two pounds of veggies. After everything is well combined, put it out on a roasting pan that has been gently buttered. Roast in the oven for 30 to 40 minutes, or until the veggies can be readily penetrated with a fork.