Sweet & Savoury Chutney Pairings
Are all chutnies the same?
No there is a Difference between Indian Chatni and British Chutney…
The British chutney makes use of a lot of fruits and hence it is more of a jam or preserve. All the chutneys contain either fruits or vegetables. In one of the British Chutney called ‘Elendil Mentions’ you will find pickled vegetables. An annual herb like dill and cucumbers are also used in some of the variants.
Chutneys served in India are thinner and much more savoury as the basic purpose of serving chutneys here is to elevate the overall taste of the meal. These chutneys normally make use of herbs like fresh mint or fresh coriander and sometimes nuts or lentils too. The two types differ primarily in their texture. Indian chutneys are normally pureed or blended and they are water based not viscous or jam like.
Hot Chutneys
Hot chutneys pair well with creamy curries like korma or pasanda, or provide a boost to plain rice.
Coriander Chutney
Use it as an ingredient or condiment to make any Indian Chaat dishes that calls for spicy and tangy chutney.
Mango Apple Chutney
Mango Apple Chutney is delicious served with turkey or ham. It is both gingery and aromatic.
Some easy to prepare party appetizers
Cheese Pairings
This chutney pairs nicely with smoked gouda in a grilled cheese sznd
Cranberry Chutney is a great appetizer perfect to serve with crisp crackers or thinly sliced baguettes.
Chutney Bombs
These bite size snack balls are full of flavors, aroma and taste. This easy vegetarian appetizer can be made for parties, potlucks, evening snacks and breakfast.
Do you prefer your chutney sweet or savoury?
Red Onion Chutney
Savoury Caramelised Red Onion Chutney – pairs well with a strong hard cheese like mature Cheddar or strong blue cheese like Blacksticks blue or Stilton.
Tomato Chutney
Tomato Chutney can be eaten with Naan bread or any type of rice.
Salmon with Sweet Mango Chutney
This is a simple & tasty dish.In a large non-stick skillet over high heat, brown the salmon in the remaining oil for 4 minutes. Flip and continue cooking until the desired doneness, brushing several times with the mango chutney. Sprinkle with the crushed peppercorns and parsley. Season with salt.