Chutney

In my recent post Scenes of My Contentment. Melinda comments about canning and selling at a local farmers market. Apparently she had a great year and sold out of everything but….

We have sold all of it but 8 jars of pear chutney –Southern’s don’t know what to do with chutney!

You know what? I confess I don’t know what to do with chutney either. And I’m not even a southerner. You’ve got a midwest girlie here.

I’ve never made chutney even though the recipes I see look yummy. So my question is for you. How do you use chutney? Is it a side dish? Is it a condiment?

Sharon
Who is that crazy woman who enjoys canning, a full pantry, and simplicity? Hi, I am Sharon, a simple woman in love with her hardworking husband, and home school mom of 4 sons.
Sharon
Sharon

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Comments

  1. Genevive says:

    Chutneys are great. They can vary so much from one to the next. Some can be super chunky with big hunks of fruits, nuts and/or veggies in them. Some can be smooth and/or have small chunks in them. Some are sweet, spicy, savory, intense, mild, bitter or all of the above.
    When I started to really get into them, I looked to Indian cuisine. India is for me, the chutney capitol of the world, and boy do they have it down pat.
    Some chutneys are eaten with naan (a type of flat bread) as a snack or a side. Some chutneys are used in the same spirit as a dipping sauce or spread on fried foods. Some are used on poppadoms (A “nacho” like thing made from lentil flour.)
    Another application is using them on roasts and chops as a glaze. (I do a pork loin roast on the grill with a savory date chutney that would curl your toes.) They can also be used as a sauce for meats after it has been cooked. Chutneys are marvelous multipurpose foods. The sky is the limited when considering application.

  2. Mickey Louth says:

    Good question! I’ve never used a chutney either. I did copy a recipe for a plum chutney that someone used as a spread on sandwiches with meat. Sounded yummy, but my plum tree didn’t produce last year 🙁
    maybe this year?

  3. I use my chutneys as condiments. hot mango chutney, pear or tomato chutney with red meat, pork or poultry. They add a bit of sweet/savory/spicy yummy-ness. Dee-lish!

  4. We pour chutney on top of a block of cream cheese and serve with crackers… Mmmm, mmm, good!

  5. I make my own mango chutney as use it like relish on pork chops, hot dogs, etc. We also love it on top of a block of cream cheese with crackers, naan or pita chips. Sometimes I just sit and eat it out of the jar when I crave something sweet/sour. Once you start using it, you will find yourself finding new uses and experimenting.

  6. Chutney originally was a fermented condiment designed to aid digestion. 🙂