You can use chutney as a spread for crackers.
Chutney is a thick, savory dish that originated from India. The main ingredients in chutney are fruits and spices. Chutney pairs well with chicken, duck, turkey, pork and various kinds of seafood. It can be used as a simple side dish or use it as marinade, glaze, seafood topping, fruit dip, or a nice addition to your sandwiches. With the wide array of sweet, spicy, savory and tangy versions of chutney, you should be able to find a kind that pairs well with your next meal.
Instructions
Glaze/Marinade
1. Place some chutney into a small to medium saucepan. The amount you use will depend on how much meat you are glazing or marinating. One cup should be a good start but you can adjust accordingly. This glaze or marinade goes well with poultry, lamb, and pork dishes.
2. Pour some olive oil into the saucepan. You want the ratio to be 75 percent chutney and 25 percent oil. Mix the two together with a spoon until thoroughly blended.
3. Heat the mixture on low to medium heat until it is a smooth sauce, stirring occasionally. Ten minutes should be sufficient. Remove from the heat source.
4. Use the mixture as a marinade or as a glaze. If you are using as a marinade, place the meat in a large sealable plastic bag or in a large bowl and cover the meat with cooled marinade. Let it sit in the refrigerator for a few hours before cooking.
If you are using it as a glaze, cook the meat without the glaze until the last 5 or 10 minutes. Pull the meat out of the oven and brush the glaze over the meat. Put the glazed meat back in the oven and cook for the remaining time. Putting the glaze on too early in the baking process will lead to a hard caramelized meat.
Seafood
5. Grill or bake some fish, scallops or shrimp to your liking.
6. Pull the seafood out of the oven or off of the grill. Carefully transfer the seafood item to a serving platter or individual plates.
7. Use a spoon to scoop some mint and cilantro chutney onto the seafood dish. The heat from the seafood will soften the chutney nicely. You can garnish this dish with unsweetened grated coconut flakes if you desire.
8. Serve promptly.
Sandwich
9. Place your sandwich fixings on one slice of your chosen bread. Sandwiches are very versatile, so add as much or as little as you like as long as you will be able to pick the sandwich up with your hands to eat it. Cranberry chutney is a great addition to turkey and pork sandwiches.
10. Spread a tablespoon or two of cranberry chutney on the sandwich fixings. Place the second slice of bread on top to close the sandwich.
11. Serve cold, or grill the sandwich if desired. Warm a medium-sized skillet to medium-low temperature. Butter the outside of the bread or use nonstick cooking spray on the pan. Grill both sides of the sandwich until golden brown. A George Foreman grill or equivalent works great for this as well.
12. Remove the sandwich from the pan with a spatula and serve. Cut the sandwich in half if it makes it easier to eat.
Dip
13. Add equal parts of chutney to sour cream, cream cheese or Greek yogurt in a glass bowl.
14. Stir the mixture until it is completely blended together. Leave a spoon in the mixture so you can scoop the dip out when you need it.
15. Place dip on a platter with fruit or crackers. Make sure there are small plates nearby for the appetizer.
Tags: well with, marinade glaze, pairs well, pairs well with, sandwich fixings
