Just call me the Chutney Enthusiast
Hi guys! So...Laura brought us some Green Tomato Chutney she made a while back and OH my goshhhh I can't believe I have made it 22 years without ever trying chutney!! I mean it, this stuff is good. If you haven't had it, try it! Tangy with an amazing balance of sweet and sour, this relish-like condiment is great with cheese, paired with meat or spread on crackers or bread. (But I'll admit, I have been so taken with it that I haven't even bothered to put it on anything besides the spoon that's transporting it into my mouth).
And the good news is that there are endless combinations of fruits/vegetables/spices to make chutney with and plenty of ways to make it (wet, dry, course, thin, hot, mild etc.)! So even if you have tried it once before and it was a miss, I encourgae you to try it again with a different mix and maybe it can become a home-run. Although I am positive that my recent discovery for how much I love chutney can be attributed to that fact that Laura is the one who made it (she's and awesome cook!), I still plan to try making some of my own. In my research I found a couple articles with a few different chutney recipes that call for summer produce that is right around the corner for your share baskets in case you want to try it out as well:
Making the Case for Chutney
The Chutney Reader
The recipes included in these article are:
Red Pepper & Green Tomatillo Chutney
Green Chutney Chicken
Mint-Cilantro Chutney
Sweet & Sour Tomato Chutney
Tomato Cilantro Chutney
Tomato & Cinnamon Chutney
Green Cilantro Chutney
That's all for now!
-B
Hi guys! So...Laura brought us some Green Tomato Chutney she made a while back and OH my goshhhh I can't believe I have made it 22 years without ever trying chutney!! I mean it, this stuff is good. If you haven't had it, try it! Tangy with an amazing balance of sweet and sour, this relish-like condiment is great with cheese, paired with meat or spread on crackers or bread. (But I'll admit, I have been so taken with it that I haven't even bothered to put it on anything besides the spoon that's transporting it into my mouth).
And the good news is that there are endless combinations of fruits/vegetables/spices to make chutney with and plenty of ways to make it (wet, dry, course, thin, hot, mild etc.)! So even if you have tried it once before and it was a miss, I encourgae you to try it again with a different mix and maybe it can become a home-run. Although I am positive that my recent discovery for how much I love chutney can be attributed to that fact that Laura is the one who made it (she's and awesome cook!), I still plan to try making some of my own. In my research I found a couple articles with a few different chutney recipes that call for summer produce that is right around the corner for your share baskets in case you want to try it out as well:
Making the Case for Chutney
The Chutney Reader
The recipes included in these article are:
Red Pepper & Green Tomatillo Chutney
Green Chutney Chicken
Mint-Cilantro Chutney
Sweet & Sour Tomato Chutney
Tomato Cilantro Chutney
Tomato & Cinnamon Chutney
Green Cilantro Chutney
That's all for now!
-B
Comments