Chutney overload

floyd

Forgive me if this has been answered elsewhere, I searched to no avail.

I have just discovered another 14 jars of chutney in the spare bedroom to add to the 26 in the storecupboard. Does anyone have any revolutionary ideas for recipes to use it up? OH is getting sick of it on his sandwiches.

There is:
Plum chutney
Pumpkin chutney
Beetroot chutney

All are mature enough to eat so I might give alot of it away but we will still have alot and FIL will be giving me enormous amounts of courgettes soon so I will need some space for new stuff

happy35

no suggestions of any recipes unfortunately, but you could sell it at a car boot sale or farmers market as home made produce usually sell really well

radiohelen

You can use the chutney in stews to add depth of flavour. Fry off your meat and onions/veg and any spices, schlep in the chutney along with any other veg, stock/wine and flavouring and let it burble away until cooked. It's like a tagine type thing cos of all the fruit and spices.
I have also just discovered lots of chutney in the cupboard and am trying to make room for this year's inevitable excess.

zippychick

i was going to link you to how long does homemade chutney keep but i see it's a space issue. Can you gift some to friends or family? Do yuo have a loft you can put some into storage? They literally keep for years!!!!:j:money:

it's taken me a while but i've found this thread which has loads of ideas. I knew it was in here somewhere !

I will merge this later

Zip

fru-gal_3

I know this is rather 'shutting the stable door' but can you get access to a dehydrator?

http://www.amazon.co.uk/SEVERIN-OD-2940-FRUIT-OD2940/dp/B000FMM7KE/ref=sr_1_1?ie=UTF8&qid=1307269793&sr=1-1

I bought one a while back and have found it very useful to preserve tomatoes and peppers when I have a glut, they store for ages (still using last year's tomatoes!). You can also dry courgettes.

donnajt

recipe idea from me (i saw this being made at a pampered chef party) basically puff pastry (but i am sure shortcrust is fine), mix couple tbsp chutney with 1tbsp mayo (add more of each if you want), add shredded chicken, handful of cheese, and it was chopped walnuts, spread over pastry, plait, brush with milk or eggwash and cook in medium oven for about 25 mins, yum! you could add any filling makes a lovely dinner or lunch, my fav at xmas is leftover turkey, cranberry, mayo, stuffing and walnuts, yum x

Bronnie

A couple of large dollops of a sweeter type fruity chutney ( I used to use apricot or spiced fruit) added to half mayo, half natural yogurt makes a lovely sauce for cold chicken (delicious on jacket potatoes).

You can also use the same chutney/mayo/yogurt sauce to dress a rice salad (especially nice if you use curry-flavoured rice).

blackandwhitebunny

A nice unusual pasta salad:
cook about 200g pasta (spirals are nice)
fry 1 finely chopped onion, 1 finely chopped pepper (I usually mix colours) and add two chopped tomatoes when the onion and pepper is soft.
meanwhile mix 2 tablespoons each of tomato ketchup, sugar, vinegar and chutney (add extra of the chutney if you want to) and 2 teaspoons curry powder.
Add the mixture to the pan and cook until it bubbles, mix with the drained pasta and allow to cool.
Then add mayonnaise to coat and anything else you feel like.
Nummy:D

floyd

Thanks for all the suggestions everyone, so far I have managed to offload 10 jars so I should be well equipped to make some more space with all these lovely suggestions

valk_scot

School fair or church sale? The only reason I make as much jam as I do is because it makes me look ubergenerous when asked for donations to this and that. A dozen jars of rhubarb jam makes me look like a real earth mother when in fact I grow so much rhubarb I could run a seperate compost bin just from that.

Also, HM chutney is good for swaps. I'm not much of a chutney fan myself tbh so I usually barter for a couple of jars with my neighbour...yup, I swap her jars of jam for it. No-one you know that has chickens (swap for eggs) or grows fruit or veg or does baking?

worbikeman

As a side order/condiment with pasta or rice dishes or a curry starter with popadoms instead of lime/mango pickle. Yum:p