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Chutney and its many uses

Autumn advice

Autumn is a good chutney making time of year so there should be no suggestion of boiling up ingredients only to have jars of the stuff abandoned at the back of your kitchen cupboard (see JAM JAM JAM).

If in any doubt of its versatility, here are my suggestions for when to use chutneys:

The classic mango chutney or lime chutney with CURRY
With cheese or cold meat on TOAST, CROSTINI, CRACKERS, BRUSHETTA, or in a sliced BAGUETTE or CROISSANT
Add date or plum chutney to a mix of mayo and yogurt to make a DIP
Perfect with a BAKED POTATOES just on its own
Add a small spoonful to regular SALAD DRESSING to perk it up
Old favourite in SANDWICHES with your favourite filling
Mix with olive oil and sherry vinegar to make a PASTA DRESSING
With a COLD MEAT platter
Add a dollop of date chutney to cheer up a STANDARD STUFFING MIX (what a cheat and what a transformation)
Spread some tomato chutney on your HAMBURGER as an alternative to tomato ketchup
Add a dollop to rice and make an instant PILAF
Add in a spoonful when mixing the ingredients for a MEATLOAF
As with jams they also make a tasty GLAZE when roasting meats and poultry
AND last but not least with a PLOUGHMAN’S LUNCH with smelly cheese and crusty bread, and maybe a tomato, celery, grapes or apple and enjoyed with a long glass of beer.

Pippa




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