Blake Makes

Even though it’s Celtic, I would go with Indian route and serve it up with some vegetable samosas. The chutney would complement the potatoes and the dough. I may also use it as a dipping sauce for some garlic naan bread.

As weird as it may say seem, since my mom loves fig newtons, I may use it in making homemade ones or may even spoon some on shortbread cookies. That should be good!

I was thinking of using it in muffins, a sort of sweet/savory breakfast muffin. With a light struesel on top…I am getting hungry just thinking about it…

This sounds something, which could go nicely with oven fresh rye bread and vanilla ice cream, combo I sometimes crave.

Chutney, I bow before thee oh goddess of goodness.

Large shrimp on bamboo skewers wrapped in thin slices of proscuitto basted with fig and ginger chutney, and grilled, served with a side of the chutney for dipping. My mouth is watering thinking about it.

I would love to try this! I think it would be great to make a meatball sauce with!

I guess the purpose of this dish would be to showcase the Chutney so…I would marinade/cover some chicken breasts with the Chutney, pan sear it until golden then bake until just barely cooked. Then serve it on a bed of white rice and some steamed vege on the side, with the juices from cooking spooned over the top to give a 2nd dose of Chutney. This ought to work pretty well, it’s nice and simple with nothing too much to cover up the Chutney, fingers crossed.

This sounds delicious! I’ll be honest, before I read about it, I wondered what those lucky irish could do with chutney, but this looks awesome! I think I would do something with pork loin; use a dry rub of salt, pepper, brown sugar, cumin, ancho chili powder…. grilled until tender! put a few dollops of this delicious sounding chutney on top!

I’d like to do the chutney full justice. So I’d keep it simple – go and raid my local cheesemonger for their finest Scottish cheeses (yes, there are plenty!), and just munch my way through the cheeses with the chutney to find the ultimate combo. Oh, and I might just have a suitable wine to go with it all, too.

Roasted and diced pork tenderloin, rolled up with the chutney in a buttery bread dough and baked for easy to carry with sandwiches. For dessert, oatmeal cookies with chutney stirred in for a great play between the mellow brown sugar and the spicey filling!

i want to go hogwild and not use it as a sauce or marinade or condiment. i’d try it mixed into a batter for a cake or muffins or bar-type dessert–the possibilities are endless!

Holy cow. I was just reading the above and as I wipe the drool off my chin, I realize I have NOT BEEN UTILIZING CHUTNEY TO ITS FULLEST POTENTIAL.

That said, I think it would be great to make an appetizer out of it–I’m thinking a cream-cheese- (or paneer-) stuffed jalapeno (seeds removed, of course), lightly baked, then served with a dollop of chutney on top!

Now if you’ll excuse me, I think I just salivated on my keyboard…I’ve got a strange hankerin’ for pork loin right now…

I’m thinking of taking some jumbo shrimp and marinating them in the chutney and then grilling them. I would also use the chutney as a dipping sauce to serve with the shrimp. Sounds yummy now!

I will be honest, I had chutney for the first time last Thanksgiving, and I feel in love with it.

I would keep it simple too, some crackers, brie, and chutney…

Sorry, forgot to include my food blog…

I’m going to make some bite size tarts or turnovers with the chutney,cheese, and either pork or chicken.
http://www.cococooks.blogspot.com

well, i’ve never tried chutney before, but the suggestions above sounds delicious…for me, i guess i’ll keep it simple to savour the full taste of the chutney…so i’ll probably serve the chutney with grilled shrimps, with a side of couscous or pilaf..

Honestly, I am pretty much a novice when it comes to chutney. I’ve eaten it and enjoyed it but have never actually cooked with it. When I saw the ingredients in the fig and ginger chutney, my mind first went goat cheese and then went lamb. So why not both? I think a simply season piece of lamb (haven’t thought out what kind exactly yet), stuffed with goat cheese and chopped with the chutnet would be delicious.

Although duck was mentioned in the first comment, I would also use it, but in a different manner. A nice slow roasted duck breast basted with the chutney, sliced thinly and served in crepes with a small bit of brie. It makes my mouth water.

On weekends in our house, we make idli. Idli is a steamed rice cake that is served in Indian households. Idli is served alongside various chutneys. Fig & Ginger Chutney would be fabulous with idli!!

I would use it for an appetizer of a little round of corn bread topped with thinnly sliced pork tenderloin and a dollop of the the chutney. The perfect bite:)

I think goats cheese too.

I’m thinking pastry shell (gluten free, naturally), layer of fig and ginger chutney across bottom, goats cheese either sliced or shredded and sprinkled, depending on whether it is a hard or soft cheese, and then cooked in the oven to crisp the pastry and melt the cheese.

Or (perhaps and, if I’m being particularly greedy), fig and ginger icecream, served with (gluten free!) ginger biscuits or flapjack. Depending on the size of the chunks in the chutney, might need to blend the chutney a bit first …

Yes…I could go more high-concept, but I would use the chutney to update my never-fail, never-any-left, go-to finger food – Ham Quickies:

*1 Pkg of heat and serve pull-apart rolls or King Hawaiin rolls
*Mix together enough dijon or yellow mustard + mayo to spread thin layer across bottom layer of rolls.
*McQuade’s Chutney (usually poppy seed dressing, but will substitute chutney as the sweet element)
*1-1/2 lbs of thinly sliced ham (I usually use Danish, but also like Black Forest)
*Depending on how much you like cheese, 1/2 to 1 lb thinly sliced Manchego cheese (the usual is Swiss, but I think the chutney will pair beautifully with Manchego).

Halve the rolls. Spread mustard/mayo mixture on bottom layer. Spread Chutney on top layer. Evenly cover bottom layer with ham, top with cheese. Put the top layer on, cover with foil. Pop in the oven for about 10-15 minutes at 350 (long enough for cheese to melt and warmed all the way thru).

Quick, easy, yummy, always appreciated by friends/hosts, easy to transport. It’s a winner.

This sounds absolutely delicious and there are so many wonderful possibilities. Here are a few of my ideas:

To start, I might thin it out with a bit of creme fraiche and create a pretty (and tasty!) swirl in a bowl of butternut squash and carrot soup.

Moving on, I’ll braise a lamb shank and shred the meat, and pile it onto homemade ciabatta spread with fig and ginger chutney and goat cheese (or perhaps brie!), top it with some peppery arugula, and grill to warm and gooey perfection.

For dessert, perhaps a pear crisp dotted with fig and ginger chutney, almond thumbprint cookies filled with the chutney, or white chocolate-fig-and-ginger truffles. Oh baby my tummy is growling!

Ok, so I am new to being a sooper but I am going to give this a shot anyways. I think the chutney would be the perfect marinade for a pork tenderloin. The fruit should infuse the meat with sweetness and the sugar in the chutney should form a nice caramelization on the outside. I would serve it with a sweet potato polenta I have been eyeing for a few days now. Ok, now I am hungry!

Having never had chutney of any flavor before, I would be most excited to try it. I think I would either use it on chicken breasts or on a pork tenderloin. If I was feeling really adventerous, I might use it in chicken salad and substitute it for some of the mayo in it.

Just came up with one more – I think this would be a delicious spread on sweet potato biscuits or as a garnish on a homemade sweet potato chip. That would be a great little hor d’ourve!

I’ve never even tasted Chutney (I had to do some research to see exactly what it was). Hello! I grew up in the south. But, I did a little research and I found that it tastes great with cheese. Perfect, as I am cheese obsessed. I’m thinking an appetizer with a bread/cracker, various cheeses, topped with chutney. I really want to highlight the flavor since I’ve never had it in my life. How exciting!

I am thinking a coffee cake or coffee cake muffins with the chutney swirled into the batter. Including the crunchy topping, New York style of course.

Hey! I have a few ideas…

idea #1: Marinate pork loin with the chutney, and bake with potatoes and apples

idea #2: Fill puff pastry for an hor d’ourve

idea #3: Topping for a savory cheesecake

idea #4: Use it as the sauce for a fig + goat cheese pizza

I’m not incredibly creative but I prefer more simple foods with a lot of flavor!

I’m dying to try that chutney on a nice whole wheat cracker with a good piece of cheese, goat’s or otherwise, with maybe some arugula on top. I think that’s the best way to really taste it. Then I might make a sauce with it to serve with some chicken or maybe with a couscous, or a focaccia, oh, the possibilities!

Fig Chutney and Goat Cheese Tarlets….oh my oh my!!!

OR I might experiment with this fig and chicken dish I like to make over buttered gnocchi. I guess you’ll never know if you don’t pick me!!

I was lying awake till midnight Monday night trying to think of what to do with fig and ginger chutney, haha. I love figs and ginger, but I realised I’d need to taste it to know exactly what flavours would best complement the chutney. So! Three ideas, but there will be rice, and there will be layers. I know that much.

Idea one is a savoury rice pancake made with herbs and things, topped with thin sliced veggies (zucchini? onion?) and a dollop of chutney.

Idea two is a sweet rice pancake flavoured with coconut and fresh ginger, spread with chutney, and topped with a grilled caramelised pineapple and some more fresh ginger.

Idea three is a rice pudding tart with a ginger cookie base, a thick layer of chutney, a thick layer of rice pudding flavoured with cinnamon and nutmeg and such tasty things, and topped with another small dollop of chutney and a splash of creme anglaise.

It all depends on whether it’s more figgy, or gingery, or something else, and how sweet it is – but you said no recipe required so I’m taking you at your word! Send me some chutney and we’ll see what works best

I have no experience with chutney, but I am thinking it might be a really nice filling for rugalach (something I really need to try to make!). Not terribly exciting, but definitely something new for me!

Hey Blake

With this chutney, I’d definitely make a cheesecake. I envision a creamy flavor combination of savory and sweet, and something you would not soon forget. The variations are endless. Thanks for a fun category………Your “cookie” buddy……………..Mark

When I think of chutney I think of Chutney and Cheese sandwiches, hearty whole wheat bread some sharp white cheddar, and a thick slathering of chutney, grilled till crispy.

I would also top some thinly sliced baguettes, toasted, topped with goat cheese, chutney and prosciutto. Maybe a few toasted pine nuts for crunch. YUM!

My plan? Well, it’s to help repay my grandparents for taking care of me over the past year and a half when I was too sick to work or take care of the house… they love the old Fig Newton bars, and I would love to try this chutney out in a filling of some sort with the recipe I have! Any leftovers are all mine on cheese tea biscuits .

Seeing that I live in the South and beach weather is upon us, I am in a sandwich mood. In fact the other day when I went to make this sandwich. I had all of the ingredients for a splendid sandwich, except the chutney! I made baked chicken breasts with an orange curry sauce. I then took the meat off the bone and shredded it. Then I created a baby arugula mayonnaise which I tossed with the chicken. Spread this on a hearty whole wheat or grain bread, with a spreading of the missing ingredient Chutned on one side of the bread. Top with some arugula and you have the makings for the perfect spring sandwich. Oh, I was so close to a great sandwich.

Hmm, if I’ll get one, I’ll make a rice pan with vegetable and this yammi Chutney.

Vegetarian greetings from Germany, Azrael (Nadine)!

I’ve only tried chutney once in my life. My mother had made her own quite a few years ago and then made sandwiches with it and it was perhaps the most disgusting thing I’ve ever tasted. But I’m sure that was my mom’s fault… not the chutney.

If I was to win this I’d probably cover a pork loin with the chutney and then roast it. And then I’d heat the chutney up to make a bit of a sauce for the pork.

Or… my child and I eat quesadillas for lunch almost everyday so I could do a chutney and brie quesadilla. Yum. And figs count as a fruit right? So my little boy would be eating healthy.

I think this would be great as a topping for a fruit and nut infused chicken curry. Or maybe I’ll just spread it on some cheese and crackers and munch away while I’m watching Tivoed episodes of The Riches…

I’ve got two ideas rolling around in my head right now. One is to use the chutney in a chicken salad – I think it could be SO tasty with the fig and ginger!

My other idea is to use it for a baked brie of some sort. Mmm, makes me start to drool just thinking about it!

I would stretch it into an appetizer and a main dish.. Brie, chutney and puff pastry baked togeather for a perfect Brie bite!
Then I was thinking of a pork loin, too. But I would butterfly it and roll it up with chutney, fresh apples, more figs, and maybe dried apricots and/or even dried cherrys. Tie it all up and rub fresh rosemary all over the outside and sprinkle with some good sea salt. Roast it on the BBQ and enjoy!
Serve with a good wine!

I love that you are giving away the fig/ginger variety, YUM. I would love to make a super healthy version of the fig newton! Or perhaps a batch of fudgy fig chutney brownies… mmmmmmm *drool*

Can’t wait to give it a try!

Ever since you first announced this, the only thing I could think to make this with is thumbprint cookies. After a bit of research, I came across a fantastic looking cream cheese cookie. I think the tartness of the cream cheese would work well with the sweet/spicy of the chutney.

i would definetely use it to make a version of homemade version of my favorite cookies – FIG NEWTONS!!!

I have never used chutney before, but I would adapt a recipe from my uberfabulous Grandma…

Top an 8 oz block of cream cheese with a generous amount of chutney, wrap it all up in some crescent roll dough (or puff pastry if I’m feeling fancy) and bake until the bread is done – then serve with some fruits and crackers and a great vodka tonic.

Shannon

Well I’m biased but I would of course make cupcakes with it. I think there are more possibilities to this than just savory dishes. I’d love to try it in a chocolate cupcake. I’ve already made a fig cupcake with coffee flavoring that turned out amazing.
http://temperedwoman.blogspot.com/2008/01/oh-bring-us-figgy-cupcake.html
I’d love to use this and go a more spiced route this time. Instead of cream cheese frosting I’d go with a cream cheese/ mascarpone mix that also utilized the chutney. Maybe top it with some crystallized ginger for decoration!

Yum, the possibilities are endless with such a wonderful sounding chutney. Right now, I’m thinking
1) slow roasted chicken sandwich with rosemary, brie and spinach on sourdough
2) sirloin burger topped with fig chutney, brie on a Dutch Crunch roll
3) roasted pork loin stuffed with fig chutney

I would love to make a wonderful pork chop meal with this for my DH.

It’s his birthday tomorrow and I would love to make him a meal with chutney-based dishes. I would start out with a recipe from about.com called simply “Pork Chops with Chutney Sauce” and would sub the McQuade’s Celtic Chutney: Fig & Ginger for the mango or peach chutney in the recipe.

I would than make a tartlette similar to the crostata that you made for dessert in place of a birthday cake and would include candles and all so that we could sing happy birthday to him. I would somehow incorporate the ginger in with the pastry and than fill it with the McQuade’s Celtic Chutney: Fig & Ginger and a few other basic ingredients.

I would, of course, blog every moment out of it and make sure that everyone knew I used McQuade’s Celtic Chutney: Fig & Ginger!

I would like to play with this chutney’s sweetness for my ideas…

I’m thinking about either an italian cookie adaptation (thinks Angelo Brocato cookies here), a spin on Sweet Potato Bread, or a breakfast scone with fresh blackberries .

I am having a hard time deciding! I would love to try the chutney on a homemade pizza or in a peach cobbler of some sort. I also think it might be interesting to vacuum seal some chutney in with chicken breasts and sous-vide/poach them!

Chutney generally brings to mind a savory dish, but I’d love to give it a try with a sweet one. What about Chocolate Fig Ginger Pecan tart? A new twist on Pecan Pie.

I envision this chutney sitting on top of a warm, fresh baked, homemade southern biscuit. Double Yum! I know that isn’t fancy, but it is neutral ground and I want to be sure to taste the chutney first. If it isn’t sweet enough, I would put some honey on top and give that a whirl.

Then, I would need to experiment. Maybe stir some into brownie batter or invent a new cookie bar recipe. For a savory dish, it sounds good on pork chops too.

I’d love to try this chutney as a glaze on slow-cooked spare ribs!! Think of the sweet, spicy, sticky possibilities!

Kelly
Sounding My Barbaric Gulp!
http://kags99.blogspot.com

I’m thinking I would use this on some fish. Maybe salmon or halibut. It also might be good with cheese and toast as a spread.

I would make ice cream with it, adding in ribbons of honey. I would serve it with a simple cookie, like a tuille.

I’d love to use this chutney on a roast… maybe braised with a fig ‘n ginger glaze?? Plus, my mom’s name is Ginger; it’s only fitting!!

A couple of ideas…

1. I make a fresh fig/mascarpone/pesto tart that I got from gourmet magazine. It employs a jar of fig preserves.. I think the chutney would make a sensational substitute.

2. I’m “cooking from Keller” in the month of April. The chutney would *rock* atop his blini.

That’s all I’ve got.

India meets Ireland in what I have planned for this chutney! A play on the favorite Indian appetizer that contains a spicy blend of potatoes, peas, chili, onion, ginger, cumin, coriander, and garam masala in a flaky pastry crust. I have combined it with the American love of casseroles, and turned it into Samosa Pot Pie. Usually, I serve this with a drizzle of tamarind chutney, but fig & ginger would be amazing I think.

If you send a jar, I’ll be sure to blog about it and post it with the Samosa Pot Pie recipe. I’m excited to see what other people have concocted with it as well. Good luck to everyone!

A couple of ideas…

1. I make a fresh fig/mascarpone/pesto tart that I got from gourmet magazine. It employs a jar of fig preserves.. I think the chutney would make a sensational substitute. The ginger would play brilliantly with the other ingredients.

2. I’m “cooking from Keller” in the month of April. The chutney would *rock* atop his blini.

That’s all I’ve got.

Bread or muffins with chutney & cream cheese filling. Mmmm… I hear Saturday morning breakfasts calling me already.

i would love to try the puff pastry with goat cheese and this fig and ginger chutney… nothing goes better with figs than goat cheese.

i’d also like to try something with pork tenderloin. figs and pork together… heavenly!

As soon as I saw this, the first thing that popped into my head was goat cheese…either as a sweet or a savory. You could put a little goat cheese on some cocktail toasts and top with a dash of the chutney…or for dessert, there’s an idea rattling around in my head for some sort of mini goat cheese and chutney tarts…sweeten up the goat cheese a bit and add the chutney to it…

As a main dish, I can actually see it working really well as a nice complement to some roasted chicken!

MMM….figs and ginger are two of my favorite flavors. Add goat cheese and you can’t go wrong!!

Meatloaf. With beef cheeks.

Who will win the fight between protein and fructose? Find out… if I get chutney!

Hi, although I have never try any chutney before, but i imagine they would taste great with hot freshly baked bagels and a swipe of cream cheese. Just the way to start my day off! =)

P/s: It would make great cupcakes for Christmas festive too. Ginger & fig man calling…

A simple crostini with goat cheese and chutney would be nice, but so would glazed ribs!

It *must* have goat cheese

Crostini with goat cheese or brie, fig & ginger chutney, and topped with homemade crystallized ginger.
or
On a pizza with goat cheese.
or
Stuffed into a pan-seared pork tenderloin with goat cheese, and plated with reserve chutney and grilled sweet potato slices.
or
a Fig & Ginger and Goat cheese en croute

I am a newly married, new-to-the-kitchen, wannabe (amazing) cook. And WHAT is chutney? All I know is that fig and ginger sound yummy, although I’ve only ever had fig in good ol’ Fig Newtons. I think. And I do love Fig Newtons.

I have limited creative powers when it comes to cooking, but I’m imagining brie with the chutney in some sort of pastry? Sort of like those little pastry cup appetizer thingies that you can fill with many different things (that MUST be an official recipe). Seriously though, I repeat – WHAT is chutney and how do you use it?!

I am afraid of chutney, so I think that I should – pretty please – have a jar so that I can try something new and branch out into new cooking horizons.

Thanks!

Denise: chutney is a spicy condiment originating in india. the indian version usually is made fresh to eat on the day whereas the british make it with a preserve (usually vinegar, lemon juice etc.) to mature over time. chutney consists of fruit, vegetables, spices and vinegar. hopefully that helps answer you question!

everyone has submitted so many wonderful suggestions – thank you!

Foie. If I make a terrine, Ill loosen it up and use it as a dressing for some greens, or just leave it alone and serve it with some grilled bread. If I do seared foie, Ill use it to glaze the foie. Maybe serve it over a sunchoke and tonka bean custard with some tonka bean-poached rhubarb. Yeah, I went there. I couldn’t write about pork for the 45th time on here.

Thanks, Alison. I’m sure Denise isn’t the only one wondering. What a great explanation.

But just wait, I bet we get twice as many before the day’s out. Welcome to Blakeville! bk

I would love to use the figs n’ ginger chutney for an adapted hors d’oeuvres recipe I’ve been eying on Epicurious for a while. In the original form the recipe calls for peach chutney and ham on corn bread, but I think the fig flavor would be an even better compliment to the saltiness of the cured ham. The left over chutney would be great for sandwiches (I’m thinking roast beef and chutney on lavash) or as an accompaniment to grilled pork.

This would be sooo good on top of some seared pork chops. YUM!

We love dates! I would make either Thumbprint Cookies, Filled Sugar Cookies or maybe Linzer Cookies.

I would make definitely a lamb dish with lots of roasted halved of lemon, carrots, and almonds. hmmmm. I think the fig and ginger would complement the chutney nicely.

Using Mcquades Celtic Chutney (fig & ginger) my mom made stuffed pork chops. I’m actually a fan of the habenero chutney but boy they were delicious!!! (sp?)

I’m a beginner foodie…but the goat cheese puffs sound awesome…and I believe my husband would love me forever if I madeit with grilled pork chops. Yup, he’d love me forever — and isn’t that a reason why you should give it to me, because you’re responsible for a marriage lasting into the eternities?

Fig and ginger chutney cupcakes – of course!

A panni of thinly sliced pork, cambozola cheese and the chutney.

Mmm, sounds delish! I’d love to try it.

I’d use it either on a pork loin or chicken, roasted and served with roasted sweet potatoes and a nice, green salad.

Well, I stopped reading the suggestions after a page because it’s lunch time and I’m huuuuuungry.

I’d love to try the fig ‘n ginger chutney in a curried chicken salad. Put it on some mini croissants for a semi-fancy lunch or even some small tart shells.

(And there’s always putting it on a turkey/cheese sandwich – we love those with a Ginger Wasabi sauce, and I imagine the chutney would be fantastic too!)

I would want to make banana bread with it. I would add it right in to the batter as a substitution for some things (sooper secret recipe, ya know).

My husband is always talking about these Ginger porkchops that he used to get at a restaurant out in California (we are in SC) so if I got to try this chutney I would try to make a fig & ginger glazed porkloin for my husband to hopefully recreate a dish that he loves but is no longer able to have.

The chutney sounds absolutely divine.

MMMM. I love figs and I love chutney!

I would have to turn it into a vinaigrette dressing for a salad of poached pears, rocket, and goat’s milk cheese.

Then, I would try it on my fig n’ cheese sandwich! http://gumbeauxkitchen.blogspot.com/2008/03/dinner-for-one-fig-and-cheese-sandwich.html

Of course, the above will happen only if I don’t eat the whole jar straightaway upon receipt!

For the past few days, I’ve been thinking about my favorite bagel from college — wheat with melted brie cheese and raspberry jam…

I’m thinking that the chutney would be a wonderful bagel topper after first toasting and adding a coat of fresh goat cheese!

When I heard about the chutney, my first thought was to make chicken curry and use the chutney as a condiment. Then I decided maybe I should get a little more creative. I did a google search and came up with a few ideas…

#Gingery Pork Chops with Chutney (also uses marmalade, which I have been making a ton of )

#Grilled Seafood Soup which uses chutnet to flavor the broth

The last one which is simple…

#Dark bread, thick slice of cheese and generous slathering of Fig Chutney

Hmmm…..it must of course be paired with some sort of wonderful creamy cheese. I have some phyllo dough that has been crying out to be used. Maybe some tiny crispy phyllo cups with a small dollop of cheese and fig & ginger chutney!

Yum, this chutney looks absolutely delicious! If I get sent the chutney, I will make samosas to eat it with. I made samosas once before and although they were a lot of work, they were definitely worth it and would be even more worth it with this chutney! The recipe I used is from Mollie Katzen. First, you make a filling made up of potatoes, peas, and spices. Then, you make a soft dough that you roll out and cut into circles. You then fill the circles with a spoonful of the filling and seal. And finally, the most fun part is deep frying the samosas! These were absolutely delicious and I can’t wait to try them with the fig and ginger chutney…I know it will be fabulous and much appreciated by my housemates!

I’m not sure exactly what I would do with it, but I have a few ideas. My favorite so far would be a round of brie, sliced and filled with toasted macadamias and a little dulce de leche and the chutney, wrapped in puff pastry and baked.

Fig and ginger both go great with chocolate. And chutneys are fabulous for cooling off spicy currys. So, I’m thinking of creating a mexican-indian fusion dish. A mole curry! yummy. It will be extra spicy and have that hint of chocolate necessary for a mole sauce. The curry will feature chicken and potatoes and whatever veggies are fresh and in season and in my CSA box.

It will be a California-Mexican-Indian explosion of flavors.

In Japan, we have a dish called shoga yaki, which is thinly slice pork sauteed with onions, soy sauce, ginger, and sugar. It’s a nice savory/sweet combo that I grew up on. I love throwing it on a bowl of white rice. Not knowing exactly what this chutney tastes like, I have no idea how this will turn out, but I’d love to try an Asian-Irish fusion shoga yaki. Replace the sugar/ginger with the chutney, add some soy, maybe some rice vinegar for tang along with the pork and onions. Who knows how it will turn out?

i’m irish…surely that should qualify me to get a jar!!!
seriously though i need to think of it in a cupcake so my thoughts are going with a savoury goats cheese and chutney cupcake or a sweet ricotta and chutney cupcake. i’m happy to explore either one of course!
it is ironic that although this is celtic chutney it’s not available here! so send one over to the deprived celts…pur-lease!

I love chutney, I love ginger and I love figs with blue cheese…oh the things I could do with this chutney!

My favorite things to do with chutney are to pair with a great cheese – and here in the Pacific Northwest we have an amazing array to choose from – or to use in a great chicken or turkey sandwich. Fig and Ginger Chutney? That just calls for a great turkey sandwich. I usually roast turkey with oranges, onions and rosemary which sounds delicious with this chutney on some great bread.

I will definitely have to sample it with some various cheeses to find the best pairings! I’m thinking a thin crust pizza with goat cheese blue, raddichio, and red onion sounds delicious!

I usually do chutney on lighter fish but this one sounds like it could hold up to salmon as well!

Did I mention I love chutney? I’m even tempted to try it on some of the goat’s milk ice cream we have… why I don’t know, but it sounds good!

Oh wow, that looks good! I don’t know WHAT I’d do with it…probably just eat it with a spoon! lol. We are planning a fondue party with friends sometime soon, though, and it might be delicious to offer the chutney with the meats, breads and cheeses. Yum!

I think I would roast a ham using the chutney as a glaze. That sounds good to me!!

or maybe a sandwich with roasted turkey, with sliced pears, brie cheese and the chutney.

not very creative – but my husband has been begging me to make porkchops with *some type* of chutney for a long time, maybe a lack of creativity, but my husband sure would be happy! (and me too ;0) )

With a whole jar, I would be forced to try this out on more than one things.

My first inclination when I saw this was too expand upon an hors d’oevre I tried at a catered event in the Baltimore Botanical Garden: chevre balls glazed in honey. My thought was to recreate the chevre balls, but glaze them with the chutney instead, and top with fried shallots.

I also want to try this with either lamb chops or pork tenderloin. I think either would go really stunningly with the chutney as a glaze.

Can Chutney be used to make a vinaigrette? I certainly would like to try.

Hope you pick me

How about even grilled mako glazed with fig and ginger chutney, topped with a sweet potato and cranberry “salsa”, on a bed of arugula?

Honestly, I’d probably try a ton of things, many of which have already mentioned. But one that hasn’t: I would put it on garlic ice cream. I love garlic ice cream and while I’m not sure if it would work. If it does, I think it would be amazing.

When I think Celtic food, I always think of lamb, so I suppose I would have to go with lamb marinated in a gingery-fig concoction (cuz I doubt there will be enough chutney to marinate a rib roast) then use the chutney to top each piece. Served with herb-roasted new potatoes and… some vegetable

I am drawing a big creative blank with the chutney, I’ll have to sit this one out.

Enjoy, look forward to what the winners will produce

I’m picturing a croissant spread with a generous layer of fig chutney and topped with a fresh and creamy blue cheese and walnut chicken salad. Yummy!

I can imagine eating this chutney late on a weekend morning, definitely with some chocolate involved. Maybe I’d spread some chutney on a slice of toast and top it with shaved chocolate and cacao nibs for a nutty crunch, or spread it on top of crepes or pancakes, depending on what the chutney’s like and how lazy I’m feeling.

Hi Blake

I have been thinking about the Fig and Ginger Chutney and I have decided that it would go great in Apple Crisp. I plan to use my favorite Apple Crisp recipe that uses three kinds of apples, lemon zest, sugar and now this wonderful Chutney.
I think it will be delightful!!!!

Thanks

I’ve never had chutney before–at least, not that I can remember. That said, I think that Fig and Ginger would be delicious on some bread. I think I’d start off by making Sally Lunn in my bread machine–it’s terribly rich (I think it uses a whole stick of butter) and on the sweet side. There’s also a ginger bread recipe in my book that I’d like to try, and this chutney would certainly go along with that.

I would also try this on vanilla ice cream. I don’t know if chutney goes with ice cream, but I think it’s something I’d like to try.

Once I know what chutney tastes like, I’m sure I can come up with some brilliant and clever ideas!