Chutney for Game Pie and Cold Meats (2007 Gold Medal Winner)
Stir through cous-cous together with preserved lemon to stand alone
or as an accompaniment to grilled meats or casseroles.
A tablespoon or two in pies or game casserole adds depth to the sauce.
Hot Apricot Chutney
Marinade chicken pieces (in the fridge) overnight in 2 tablespoons of Hot
Apricot Chutney then oven cook in the marinade and a little water in tinfoil for a hot fruity sauce.
Spread on the inside of boned, rolled loin of pork before cooking.
Tomato and Onion Chutney
Perk up a cheese toastie by spreading some on the cheese before toasting.
Add to a beef or sausage casserole.
A must to have beside the barbeque
Old Bute Chutney
This is perfect with a ploughman’s lunch – even if your ploughman prefers pate and pork pies to cheese!
Chutney for Cheese
Try putting this on a cheese toastie because it is even more flavoursome when warm.
Spread a little on a cheese omelette before folding for a more substantial meal.
Chutney for Chicken
Bind crumbled stilton with this chutney, and then add to your usual quiche filling for a very sophisticated taste.
This is a perfect accompaniment to smoked chicken.