Friday, June 26, 2009

Much Ado About Chutney

Just a quick one here, but I've been receiving numerous questions about what to do with the chutney left over from Monday's virtual dinner party. I too asked myself the same question since the paneer cheese ran out way before the chutney did. Here are a couple ideas for what to do with any leftover Apricot-Orange Chutney. To read the original post, click here: A Potluck of Spice & Everything Nice.

Option 1: Tuesday night rolled around and we still had a good two cups of chutney in the fridge. I also had a head of bok choy, about a cup of snow peas, a garlic scape and a bunch of scallions all from our CSA. My husband suggested a stir fry, but I took it one step further and here's how: Place a large frying pan over a high heat and add a quarter cup of chutney and a splash of chicken stock. Bring it to a boil and add the bok choy, chopped, and the snow peas. Saute for about 3 minutes and then add the garlic scapes and scallions, all chopped, to the pan. Cook for just a couple more minutes and serve over brown rice. It was amazing!

Option 2: On wednesday night, I turned on the oven to 400, salt and peppered two pork chops, smothered them in chutney and popped them in the oven for about 15 minutes. The result was caramelized and juicy goodness.

Option 3: Finally, for a snack yesterday, I took some triscuit-type organic crackers, topped them with ricotta cheese and a dab of chutney. Such easy perfection.

There you go, three totally different things to do with all that chutney. Enjoy!

1 comment:

  1. The pork chop and chutney combination sounds delicious. I might have to make that (after I make the chutney, of course)!



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