James Carrier

Chutney adds quick flavor

JERRY ANNE DI VECCHIO  – August 9, 2004

Chutney Chicken Salad

In the world of condiments, chutney stands out for diversity, versatility, and―if canned―longevity. Major Grey―an intense, sweet-tart, spicy blend of mangoes and ginger from England (but with Indian roots)―can be found in almost any market. You’re also apt to encounter peach, apricot, raisin, tomato, and other chutneys with a similar sweet-sour punch. They can be used interchangeably to complement curries and simply cooked meats, fish, and poultry, such as in our chicken salad. They’re also a shortcut to weeknight adventure in a host of other dishes. Once opened, preserved chutneys keep for months if stored airtight in the refrigerator.

More chutney tricks

Savory sandwich. Split a croissant and fill with sliced brie and apple, fruit chutney, and watercress leaves.

Speedy appetizer. Blend cream cheese with curry powder and spread on thin-sliced white bread; top with fruit chutney, thin-sliced cooked ham, and minced chives. Cut into small rectangles.

Shortcut pizza. Spread pocket bread with sautéed mushrooms and fontina cheese; bake until cheese is melted, then dollop with fruit chutney.

Flavorful sauce. Sauté chicken breasts or pork chops in butter; remove meat and add a little cream and fruit chutney to pan. Boil until slightly thickened, then pour over meat.

Spiced-up dessert. Top plain cheesecake wedges with fruit chutney and sour cream.

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