Need help what to do with mango chutney

mgardner

Hi

I just had a very senior moment (deranged) I do not normally buy anything that I would not normally use even if its a bargain. But just bought six jars of mango chutney reduced to 10p a jar, labels torn but sell by date late 2007.

Now the only time I ever use this is for the odd beef curry.

So would love to hear if anyone has any ideas what to do with it.

mirakl

it's good served with some poppadums to dip into it for nibbles before an Indian meal.

Or alternatively you can use it in stuffing mixture with Lamb or chicken

gwinnie

I quite like to put it on cheese sandwiches, more exotic than apple chutney but a fruity pickle all the same!

**purpleprincess**

Eat it straight from the jar with a spoon!!! :drool:

Rachie_B

gwinnie wrote:

I quite like to put it on cheese sandwiches, more exotic than apple chutney but a fruity pickle all the same!

i agree

just use it as a pickle / jam

its fab in chicken sarnies ! or added to bread and butter pud ,spread on the bread after the butter

thriftlady_2

Toasted Brie and mango chutney sandwiches.

Cook some frozen prawns,toast two slices of bread,spread with chutney and make a sandwich with the prawns.

Add to mayonnaise with curry powder for a coronation sauce to eat with chicken or tuna.

Also bear in mind chutney is a preserve and will last for a long time before you need to go into chutney overdrive;)

Boswell_2

I love it with mayo or cream and curry powder to make a coronation sauce for chicken - yum! Never tried it with tuna (yet!).

I used to add it to grated cheddar when making toasted sandwiches in the toasty maker (back in the good old days when I was allowed gluten and wheat). Toasted sandwiches are one of the things I miss a lot so please try this and enjoy for me!

lofty_cherrytree

You can mix mango chutney with a blue cheese like stilton or (cheaper!) Danish blue and pile onto toast and flash under the grill until bubbling.

Or

chicken in a curried fruit sauce
4floz (100ml)passata
81/2 oz jar curried fruit chutney
juice and grated zest of 1/2 lime
tabasco sauce to taste (optional)
6 chicken thighs
ground pepper to season

combine all together and cook in the oven at 180deg C uncovered for 45 mins-ish. This I have tried and it is surprisingly good

VickyA_2

Bacon sarnies with mango chutney........... delicious!

gwinnie

Boswell wrote:

I love it with mayo or cream and curry powder to make a coronation sauce for chicken - yum! Never tried it with tuna (yet!).

Hi Boswell, I'm still carrying some babyweight, do you think the coronation sauce would work with lo-fat yoghurt as a substitute, or would it be too acidic?

scotgirl

I make a fab mango chicken with fresh mango and mango chutney and serve with rice:

Ingredients
1 large mango
3 tbsp mango chutney
100g/4oz Greek yoghurt
2 tsp Chinese five-spice powder
2 tsp flour
½ lemon, juice only
salt and freshly ground black pepper
4 chicken breasts, skinless and boneless
1 tbsp sunflower oil
1 tbsp honey

Method
1. Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.
2. Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.
3. Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper.
4. Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
5. Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).
6. Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.