Replies: 41 - Last Post: Mar 22, 2013 5:21 PM Last Post By: jedgerandclyde
Mar 16, 2013 11:34 AM
Mar 16, 2013 12:26 PM
Mar 16, 2013 1:49 PM
Mar 16, 2013 3:15 PM
Mar 16, 2013 6:15 PM
Mar 17, 2013 3:55 AM
Mar 17, 2013 8:02 AM
6Tend to agree with #4(marichel) that it is mostly used as a relish or sambal to accompany curry dishes with rice,naan,chapati,and other flat breads.
However the sweetish,spicy ripe mango chutney might make an interesting glaze for a barbecue sauce as Nutra said.
One particular type of lime chutney which is spicy hot,sour and very salty packs a powerful wallop and used sparingly almost exclusively as a relish for chapatti and naan bread with "dahal" lentil curry or sometimes with tandoori chicken in Soth Indian curry resturants out here in SE Asia.
Mar 17, 2013 9:26 AM
Mar 17, 2013 9:33 AM
8Where's Pizza Wheel when you need him?
Mrs. Ball's main dish recipes using chutney. And snacks
Mrs. Ball's Chutney on Facebook has a lot of recipes in various posts.
Mrs.H.S.Ball's Eggs Florentine Pizza
Chef Chutney's Bean Nachos Recipe
Gnocchi with spicy tomato sauce, mozzarella & Mrs.H.S.Ball's Hot
Mrs.H.S.Ball's 3 Cheese Macaroni
Chef Chutney Pork sausage stew with couscous
Mrs. Ball's is blatjang, a South African style chutney.
The plural of anecdote is not data.
Mar 17, 2013 10:21 AM
9Hmm! Yes .Mrs Balls is the best ! but it doesn't have the complexity of Indian chutney i.e. big chunks of ginger etc...its not authentic Indian chutney.
I use Mrs Balls the most. toasted cheese and chutney sandwiches .. Mrs Balls Peach chutney.
Only recently been able to buy it here on the shelf not mail order.
Mar 17, 2013 12:24 PM
Mar 17, 2013 12:25 PM
Mar 17, 2013 2:25 PM
12I make my own, okay so it's not Indian, but here is a beetroot and ginger chutney made by moi:
Mar 17, 2013 2:53 PM
Mar 17, 2013 5:00 PM
14I make a chutney we use as an accompaniment to many dishes and as a substitute for pickle relish in salmon salad and similar things. I've used it in grilled cheese sandwiches before grilling them but don't think I've actually added it to dishes I'm cooking.
That said, I just added some Kashmiri "chutney" to a chickpea dish today-- but this "chutney" is a dry paste and really wouldn't serve as a side to a curry. It a would and does serve as an added ingredient.
Edited by: Weaver for spelling because the "m isn't working on the keyboard. Dan!
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