15 chutney recipes to enjoy with everything from samosas to savoury meats to simple Ploughman's lunches.
In saucepan, bring prunes, apricots and 1 cup (250 mL) water to boil. Remove from heat; cover and let stand for 30 minutes.
Stir in onion, apple, tom...
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This chutney is excellent with the turkey, of course, but also with pork, chicken, grilled meat and cheese.
This sweet and tangy chutney pairs deliciously with roasted lamb, pork, chicken or turkey and is equally suited for the next day's sandwiches. It's a treat even in the morning with eggs and sausage or bacon.
Pit plums; cut into 1-inch (2.5 cm) chunks to make about 3 cups (750 mL). In saucepan, bring sugar, vinegar, star anise and pepper to boil over medium...
This glistening sweet-and-sour condiment cuts the saltiness of the ham.
This fresh, slightly sour condiment is often used as an accompaniment to dishes such as Leek Pastries with Mild Spices (Boulani). We mashed the garlic to blend smoothly with no chunky surprises.
Though the name gooseberry comes from the fact that the berries were commonly used as a sauce for roast goose, this tart, seedy relish would also make a wonderful accompaniment to roast pork or tourtière. This is an old favourite from Summer Berries by Elizabeth Baird (James Lorimer & Company Ltd., 2002), part of the Great Canadian Recipes series.
Chutney is a piquant companion to cream cheese on a cracker, a grilled cheese sandwich, thin slices of firm cheese, such as Gouda, Jarslberg or Cheddar, and ham, pork or poultry, hot or cold.
The sweet fruits of summer — peaches, plums, apples and pears — simmer with tangy vinegar, sugar and spices to make a fetching chutney. One of the finest preserves to keep in your cupboard year-round, chutney adds its mildly piquant and exotic note to creamy cheese on bread and crackers and to cold meats and curries.
Beets are a novel but beautiful ingredient in chutney. Their sweetness marries deliciously with apples and helps counter the acidic thrust of the vinegar.
Fresh and tangy yet sweet enough to satisfy, this burnished red condiment pairs beguilingly with turkey, ham, goose and duck. Save some for pork loin roasts and chops, too.
Wonderfully chunky and rich in flavour, this chutney is delicious with meats, and bread and cheese.
Chutneys add the spice of life to cold meats, and their sweet and sour edges are rounded off nicely with cheese, especially a cream cheese or a buttery Jarlsberg.
Enjoy this taste of summer all winter long with cheese or roast pork, ham or poultry.
There will be no trouble getting the kids to eat their vegetables with one of these before-dinner snacks or side-dish options on hand. Just whisk one up and serve with plenty of vegetable sticks and florets.
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