[plum crumble]

I made so much chutney last year that the family and friends avoid me now when they see me with a jar!!!!!!  :lol:Any recipes for using some up? I am sure it would go into casseroles or something? Any ideas?

[Mosslane]

I had too much onion chutney and used one jar on top of a homemade pizza base as you would do the tomato topping. I then added cheese just like pizza. It was very nice.

[mumofstig]

I like to add a dessertspoonful to curries  as they are cooking, and under the cheese, on toast 

[plum crumble]

yummmmmmmmmmm thank you both

[Mosslane]

Forgot to say I also add it to onion gravy for over sausages and mash. Makes it nice and tangy.

[sunshineband]

A tablespoonful stirred into baked beans is lush 

[noshed]

I don't really understand the question

[plum crumble]

my family are sick of chutney, but I made loads, so would like to be able to use it in other ways apart from on cheese sarnies, etc. I wondered if anyone had other culinary uses?

[New shoot]

This is a Hugh FW one which I've used and it's really nice

Lamb & Apricot Tagine

1kg stewing lamb
150g dried apricots
2 tablespoons oil
3 cloves garlic - crushed
2 large onions - sliced
3 large carrots - chinked
2 cinnamon sticks
2 teaspoons ground cumin
2 teaspoons ground coriander
6 cardommon pods - crushed
1 teaspoon ground ginger
Glass of white wine
125g chutney
salt & peper
Bit of stock just to cover

Soak the apricots in boiling water
Heat 1/2 the oil in a frying pan and fry garlic, onions and carrots for a few mins
Add all the spices and bung in a big pan if you want to cook stove top, or casserole for the oven
Put the rest of the oil in the frying pan, brown the lamb and add to the casserole
Pour the wine in the frying pan, scrape up all the good bits an add to the casserole
Add apricots and their soaking water, chutney and stock just to cover the meat
Season, bring to the boil and then either simmer on the stove for 1 - 2 hours or bung in a low oven - either way cook until lamb is really tender

[janet12000]

If anyone has so much chutney they don't know what to do with it all, I will happily pay the postage for it to be sent to me. I'll even send the jar back 

[andreadon]

i second janet's idea!

i have chutney and cheese sandwiches every day, so i go through jars like they're going out of fashion!

i can't guarantee i'll return the jar, but pm me if you want me to pay for postage!
 

[rhythmvick]

I have this recipe for pork chops with chutney sauce (I also use it for chicken and used it for duck when I made an rhubarb and ginger chutney):

4 pork chops - pan-fry on both sides until almost cooked
120ml chicken stock
225g mango/rhubarb/spiced apple chutney
120ml orange juice
1tsp curry powder
1/2 tsp ginger
1 1/2 tbsp wine/cider vinegar
1tbsp dijon mustard

Add the chicken stock to the pan, cover and simmer for 10 minutes.
Add the rest of the ingredients, cover again and simmer for another 10mins.

It's a really fab recipe and it's really flexible, but I've only ever tried it with quite highly spiced chutneys. I'm making this at the weekend and using quite a trad green tom chutney so fingers crossed!

And @newshoot - I love that recipe!!

[plum crumble]

thanks again for your lovely recipes!!!!

[Thrift]

I stir it into the mince for homemade burgers. Quick and easy. 

[davethespread]

how long do the jars of homemade chutney last? :unsure:im sure i have some of last years in the back of the cupboard