With Christmas approaching, many find themselves with half-eaten jars of chutney from previous years. Claire Dinhut, author of The Condiment Book, suggests starting with breakfast. She recommends adding chutney to avocado toast for acidity and texture, or using it in a breakfast bap with egg yolk.
Roger Pizey, executive head of pastry at Fortnum & Mason, often uses leftover chutney in toasties. He pairs fig and fennel chutney with Ogleshield cheese for a tart, acidic flavour. Chutney also works well in sandwiches and wraps, such as ham, turkey, or coronation chicken.
Chutney can be used as a glaze or marinade for meat. Dinhut suggests smearing mango chutney on chicken breasts before air frying for a glaze. Cyrus Todiwala, author of Modern Indian, purees mango chutney for brushing on chicken, turkey, or pork before roasting.
For soup, Dinhut recommends spreading a baguette with soured cream and chutney for dunking into squash or pumpkin soup. She also adds apple or tomato chutney to salad dressings instead of honey for texture and sweetness, ideal for rice or barley salads with roast sweet potato, dried cranberries, and goat's cheese.
To keep chutney fresh, Todiwala advises wiping the jar's lid and edges with a dry cloth after use to prevent fungus. Dinhut suggests finishing a jar by cracking in two eggs, sealing it, shaking, and using the mixture for scrambled eggs.
