What does chutney go well with

So I never make gingerbread. This past holiday season I had a windfall of fruits leftover from a chocolate fountain holiday party. So I whipped up a new chutney with all the flavors of gingerbread except the dreaded dry ginger.

This is my original recipe. When I decided to try to make chutney from the grapes a few years ago there were no recipes for grape chutney online. The recipe changes slightly each year and this one made about 8 quarts of chutney.

I had to start it in two pots and I cooked it down to one. All have the "hot" spices, either "savory hot" like peppers or sweet hot like ginger and cinnamon. I have never seen D used as an abbreviation for dessertspoon.

Out of curiosity, I'd like to see the recipe. I would imagine that the British dessertspoon is the same as the Australian dessertspoon, but I don't know for sure, never having been there.

The teaspoons are the same and as a dessertspoon is two teaspoons, there shouldn't be a difference. There is a difference in the tablespoon, as the Australian tablespoon is 20 ml. In many cases it isn't critical, but in baking it could certainly make a difference. That would be 4 teaspoons, so unless it's a large recipe, it's a lot of ground ginger. Perhaps a typo? I do love chutney and have no objection to "grape pretenders," aka raisins, especially the golden sultanas.

Chutneys are great on meat sandwiches but really shine with cheese. They can also enhance the character of many a bland casserole, including plain baked beans. Recipe follows Daisey, I can't put my hands on your conversion chart I made it using 2 tsps chopped fresh ginger and thought something was lacking.

Green Tomato Chutney A good chutney. There are several important points to remember: the chutney will burn if you're not careful. Also, be careful with ground ginger; this spice is unusual in that it's stronger than the fresh variety.

Finally, chutney mellows and improves, the longer its kept. Coarsely chop and then waz all the big bits in a food processor. Mix all the ingredients up in probably two moderately-sized pans s. Bring to the boil and simmer until cooked about 3 hr's. You can tell when it's done, because a trail left by a spoon will not fill with liquid for several seconds. Store for at least 3 months. You'll see a lot of conversions for 1oz as 25g. Ignore them. It's 30g rounded. The actual figure is I really love mango chutney.

And my all time favorite way of eating it? Over corn chips of course the salty little ones not tortilla chips although that is good too. DH and I have gone through canner loads of mango chutney in this fashion.

Not very fancy but oh so good. Daisy's translation sounds good. Personally I would not whizz the stuff in a processor. Chutney is very forgiving and quite often I just chuck in whatever spices take my fancy at the time and I frequently leave out stuff and substitute. Unlike jam and jelly it doesn't need to gel, just to thicken so proportions are not critical. The vinegar makes a differenc to both flavour and colour. I always use malt vinegar which gives a dark brown result and strong pickly flavour.

The classic Peanut Butter and Jelly sandwich takes on a whole new dimension with chutney replacing the jelly, on whole wheat toast. Some of the best restaurants here in Sacramento serve chutney as an appetizer alongside warm brie, roasted garlic and crackers or toast. It makes a wonderful combo putting the three together on melba toast rounds, crostini or toasted sourdough or french bread.

Put "chutney brie garlic combination" in your search engine and watch the delicious results check the images! Nice on pork and turkey too!

I love it, especially served with roast pork or chicken and if the meat ended up a little dry or overcooked, the chutney REALLY improves it. Tomato jam can be used where ketchup might be used - so on burgers, sandwiches delicious with turkey sandwiches.

It's also delicious on crackers with cream cheese or an herbal dip my preference. Some like them on a rustic bread with a soft cheese. The pepper jellies are very often warmed up a bit if too firm and poured over a brick of cream cheese to serve with crackers and small bread slices at parties.

Absolutely yummy. The cream cheese can help with the heat of the pepper jellies if they are a little too hot many people love them that way. They also can be a lovely glaze for grilled meats like chicken. Thank you DaisyDuckworth for the super detailed answer, I wondered the same thing about chutney use.

I am excited to try a few suggestions and use up my frozen apricots from this past season. Indem Sie weiterhin auf der Website surfen bzw.

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