A tangy treat to can during the brief, but wonderful, champagne mango season. Toss some with carrots before roasting or add a spoonful to a bowl of rice to make the quickest of meals.
'chutney' on Serious Eats
This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying
Chutney sandwiches are a favourite at kids' parties and picnics. Easy to rustle up, the chutney keeps well for a few days and can be used in various combinations to make delicious snacks.
This roasted sweet potato salad, adapted from Devon Delaney, is a welcome change from all those overly sweet holiday sweet potato recipes. Serve it warm as a side dish.
Sweet and sour, this tamarind sauce is a flavorful Indian staple that's easy to prepare at home.
This Indian mint chutney is deceptively complex for the quick work required to put together the fresh, sharp, and spicy sauce.
A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite.
Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich.
Roasted hot and sweet red peppers are combined with caramelized onions, rosemary, cinnamon, sugar, and balsamic vinegar to create a complex and robust condiment that starts of sweet, but leaves you with a wallop of heat.
Traditional potato latkes are paired with a spicy apple-ginger chutney.
Apples and rosemary practically sing for roast pork (the juniper doesn't hurt either), but this chutney also plays nicely with roasted root vegetables, cabbage, soups, and cheese plates. Rosemary acts as a supporting player here, a foil for the apples.
The potato gets a good workout in Indian cuisine. Our kitchens will always have a steady supply of them. It's part of the grocery list: milk, bread, and a kilo of potatoes. There are tons of dishes we make out of the humble spud; this is one of my favorite potato sides.
We had to find the recipe for this chutney when we tried it in the pâté sandwich at Michael's Genuine Food & Drink in Miami. Read more about the sandwich here!
Chutney has become a catch-all word for South Asian condiments. They come in all flavors, textures, and consistencies, although, at least for myself, when I hear "chutney" I'm usually thinking of a sweet, saucy pickled fruit or vegetable condiment, which is exactly what sweet mango chutney is.
Smoky, spicy, salty grilled chicken get a sweet, sticky glaze in the form of caramelized mango chutney.
Photograph from scaredy_kat on Flickr Roughly 80 percent of the population of India is vegetarian, so why is a burger one of the most popular fast foods there? Well, it's not a burger in the traditional sense, it's vada pav,...