Sunday, August 3, 2014


that the condiment chutney is a combination of preserves and relish. It's made from a variety of fruits and spices, with vinegar or sugar to help preserve it. Chutney is usually associated with Indian cuisine but its sweet, spicy, tangy flavors work well with recipes from many other cultures. It is found in most grocery stores and often accompanies curry dishes and various meats. You will also find it as an ingredient in appetizers with cheese, in side dishes, and even in desserts. 

Major Grey's Chutney is one of the best-selling chutney in the United States made from mangos and tamarind. It is produced by the English company Crosse & Blackwell and said to have been invented by a British army officer in the 1800s. 
Consider some of these interesting possibilities using chutney in your cooking
  • Pairs with ham, smoked turkey, and other smoked meats.
  • Use as a spread for panini sandwiches made with smoked turkey or ham and Havarti cheese.
  • Use it as the starting place for unique appetizers poured over baked baked brie and served with crackers or toasted baguettes spread with goat cheese and drizzled with warmed chutney. 
  • Use as a dip for tempura, coconut, or grilled shrimp. 
  • Add your favorite vinaigrette recipe. 
  • Add a tablespoon of the chutney on toast with a slice of cheddar cheese for a simple snack. Add chutney to your favorite salad recipe, such as tuna or chicken. 
  • Blend it with orange juice, lime juice, garlic and chipotle chili in adobo sauce for a low-fat and flavorful salad dressing.
Follow these links for other creative ways to use chutney.  And if you are wondering... I do not work for the Major Grey Company :) 

I really liked using chutney in this chicken salad recipe that was originally posted April 4, 2014. It makes a wonderful light summer meal.

Mango-Chutney Salad
Cook's notes:This is not your standard deli style chicken salad with mayo, celery, and sometimes, chopped up eggs. No, this one is the kind that you get when you go to lunch with the ladies at Tea Room Restaurants all across the country. But it did get a huge stamp of approval from my husband.
Plain Greek Yogurt can be substituted for the mayonnaise. This recipe can be easily doubled. Use the ratio for dressing; equal parts of mayonnaise and mango chutney. Curry is a strong spice so I recommend starting out small with 1/2 tsp. taste then increase as needed.
The curry and chutney is what makes this salad really take center stage over traditional chicken salad.
Make the salad early in day before serving rather than the night before.
Recipe adapted from and serves 4

  • 3 cups cooked chicken, diced
  • 1/2 cup celery, diced
  • 3 TB. green onion,chopped
  • 3 TB. Miracle Whip or lite mayonnaise
  • 1/2-1 tsp. curry
  • 2 tsp. parsley flakes
  • 3 TB. mango chutney ( I tested with Major Grey's Chutney)
  • 3/4 cup chopped pecans or slivered almonds-reserve 1/4 cup
  • 3/4 cup dried cran-raisins (plump up in a cup of boiling water and drain) or substitute 1 cup sliced red grapes 
  • 1/2 cup crisp apple, diced
  • glazed walnuts or almonds
  • optional: 1 small can of water chestnuts, drained and diced 
  • Cut chicken into bite sized pieces.
  • In a large bowl mix chutney, mayonnaise, green onions,curry powder and parsley flakes.
  • Add in diced chicken, 1/2 cup nuts, cran-raisins or grapes, apples, celery.
  • Chill several hours. 
  • Options: serve chicken salad on a bed of lettuce adding nuts as a garnish , a filling for a croissant or as an appetizer with mixture placed in mini-phyllo cups. 

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