Wondering what you can do with Chutney's

Wondering what to do with our chutney

But first

Wondering what a chutney even is?

Chutney comes from the East Indian chatni, meaning "strongly spiced." Chutneys have a fruit base, most commonly used in chutney raisins, mango, peach, ginger, cinnamon, cloves, nutmeg, allspice, cardamom, mint, onion, and garlic

Our collection of Chutney’s are the ultimate addition to Christmas  dinner as a condiment but if your looking for different and tasty ways to use our tangy condiment than give these ideas a try.

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.

Chutney With Indian-Style Curries

First, simply spoon some chutney straight out of the jar and serve it alongside any curry recipe. That's what Chutney was designed to complement. 

The Party Spread or Charcuterie board add on

Chutney combined with cream cheese makes for a yummy appetizer dip.

Pulse the cream cheese and chutney together in a food processor or blender. Add a bit of yogurt or milk if thick

Serve as a condiment on your Charcuterie board.   

                        Apple fig is a wonderful pairing with goat’s cheese and drizzled with honey

Cranberry Pineapple is a wonderful pairing for cheddar, goats cheese and brie. Try spooning it over a baked brie, goats cheese log or cream cheese, garnished with walnuts and chopped rosemary or lavender. 

Mango Pineapple or our Mango is a wonderful pairing with a baked brie garnished with pecans


The Sandwich Booster

Try making Mayonnaise Spread

Mix equal parts chutney and mayonnaise together. Spread on bread and add the main sandwich ingredient of your choice. Chutney goes especially well with ham, with cheese and any white meat


Grilled Cheese with a Twist

You can make many types of grilled cheese using Chutney Simply spread a layer of chutney Top with thin slices of cheese. A tangy cheese such as cheddar is a good choice. Broil the sandwich just until the cheese melts and starts to bubble. Serve hot. But why not be creative and try something like these

            Cranberry Pineapple chutney with brie and chicken breast

            Cranberry Pineapple chutney with a sharp cheddar and turkey

            Cranberry Pineapple chutney with a brie avocado and turkey

Mango chutney with gouda and cheddar cheese with some of our Jalapeno candied peppers and thin apple

Fig and Apple Chutney with Havarti and Cheddar   try adding some smoked ham

Almost Ketchup

ketchup doesn't have to be made out of tomatoes). So go ahead and puree our chutney for a unique take on Ketchup or use as a sandwich spread or a new dipping sauce


Puree chutney in a food processor. Dilute the resulting paste slightly with water. Use it to glaze meats and poultry for roasting.

Chutney Dip

Combine equal parts chutney and  our salsa with a handful of fresh cilantro or parsley.  Use as is or put  in a blender or food processor. Pulse a few times—you don't want it to be totally smooth but rather to still have some texture. Adjust the salt to taste. Serve the dip with tortilla chips.

 Here is a recipe to try for your Christmas Dinner

Chutney With 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 ½ jar 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.


 check out our chutney collection