Try these optional ways to eat up your jar chutney before, during or after the holidays! These ideas great for ANY TIME of the YEAR!
The Party Spread
Chutney combined with cream cheese makes for a yummy appetizer dip. There are two ways to serve it:
• Place a block of cream cheese on a plate and spoon the chutney of your choice over it. Serve with crackers and a small spreading knife.
• Pulse the cream cheese and chutney together in a food processor or blender. If it seems too thick, add a splash of milk. For a lower fat but equally tasty version, you can make this chutney spread using labneh (yogurt cheese).
The Sandwich Booster
Mix equal parts chutney and mayonnaise together. Spread on bread and add the main sandwich ingredient of your choice. It’s All About Bee’s Chutney mixes especially well with turkey and cheese OR zest up your chicken salad!
Paired With Lamb and Game Meats
Chutney pairs beautifully with the rich flavors of venison and lamb as well as duck and other richly flavored meats. Just serve a little on the side of the roasted meat or poultry or, if you prefer, spread a little of the chutney over the meat just before serving.
Roasted Sweet Potatoes or Winter Squash
Preheat the oven to 400 F/204 C. Peel and seed the winter squash or scrub the sweet potatoes clean (no need to peel them). Chop the potatoes or squash into 1-inch chunks. Spread a sheet of parchment paper in a roasting pan. In a large bowl, combine the veggies with chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Transfer to the roasting pan and spread into an even layer. Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes.