Leftover Christmas Chutneys

white-rabbit_2-2

Hi, I have lurked on MSE for a good few years but this is my first post so apologies if it is in the wrong place!

Does anyone have any ideas on how to use up Christmas chutneys? We don't eat cheese or cold meats as the norm and I seem to have a few jars of chutneys just waiting to go off.

Just wondered if any of the creative peeps on here might have some ideas. Seems a shame to just bin them.......

thanks

MallyGirl

Chutneys shouldn't 'go off'. I have some that are years old - they are maturing nicely.
If I was making a meatloaf or a stew and thought it needed a touch of sweetness I would just add a dollop if I was trying to use them up.

suki1964

Do you ever make sausage rolls or sausage plat?

I'd spread them over the pastry before adding the sausage meat

white-rabbit_2-2

Both great ideas. I have a block of puff pastry in the freezer and some sausages which I could de-skin. Apple and pear chutney would go with that wouldn't it?

Nelski

Nice with poppadoms and curry but I would second mallygirl ..the longer you keep them the better they get

suki1964

white-rabbit wrote: »

Both great ideas. I have a block of puff pastry in the freezer and some sausages which I could de-skin. Apple and pear chutney would go with that wouldn't it?

Indeed it would

Wonderful thing about chutneys, you can use them anywhere. I use onion chutney as the base of an onion gravy. I use fruit ones on chops, just a couple of spoons to the pan, a slosh of red wine, bubble and pour over chops

white-rabbit_2-2

I never buy pork chops just because I find them quite dry, but I'm loving your idea (especially the wine):)

Perhaps one to try for Valentines night....

Prinzessilein

If you have puff pastry then you could make cheese and chutney plaits....spread the pastry with chutney (just a thin layer is needed), cover with a good sprinkle of cheese...fold the pastry in half and roll out again (you can omit this bit and just leave the cheese&chutney as a topping!) ...cut into thin strips...then plait them....(or leave them for cheese and chutney straws....or simply twist them....)...glaze (brush with egg or milk)...and bake until golden......delicious with a glass of cider or beer!

I have mentioned the 'curry puffs' that we love in our family....toasted sarnies (use a Breville thingy) filled with curry....well I am certain you could do the same with meat and veg and a good blob of chutney!

If you make your own pies I would certainly add chutney....it would make a DIVINE topping to a pork pie!

Or you could make a dip .......cream cheese (the Philly sort....or I would used a chilled, strained, natural joghurt) ...stir through some chutney....add a little milk or joghurt to get a thinner dip if wanted...serve with lots of chunky raw veg

If you have spicy chutney then you could add some to tinned tomatoes and blend for a cheap and tasty pasta sauce.

suki1964

white-rabbit wrote: »

I never buy pork chops just because I find them quite dry, but I'm loving your idea (especially the wine):)

Perhaps one to try for Valentines night....

I'm not a lover of pork chops either for the same reason, plus unless you can get outdoor reared ( I can't) they are tasteless

When I do get them, I get the thin ones and cook fast. I hold them with tongs so only the fat is in the heat to get that rendering, then give them a couple of minutes each side and then leave to rest

white-rabbit_2-2

Brilliant ideas! We have some guests coming at the end of the month and after a VERY expensive car service I need to entertain inexpensively. The cheese straws sound a good idea whilst watching the rugby!

I thought I might use the redwine and redcurrant jelly with some brie and bacon with some sliced potatoes layered up and baked............might be a disaster though.... and we haven't got too much in the budget if it goes wrong. Any thoughts as to whether you think it ,oght work?

Slinky

Redcurrant jelly you could use in a red wine sauce to go with steak (or over sausages if you don't run to steak).

3tbsp jelly, 3tbsp red wine, 1tsp cornflower blended with 1 tbsp water. Heat the jelly and wine in a small pan stirring until the jelly is dissolved. Stir in the cornflower mix and heat for another minute whilst it thickens.

Serves 2