All-Day Sign-Up: 24 Free Jars Of Chutney

April 3, 2008 | Giveaway |

Ok, Sooper Heroes. You’ve got all day to sign up for a free jar of McQuade’s Celtic Chutney. Alison McQuade told me that the Fig ‘N Ginger is one of her most popular flavors, and she’s given me 24 jars to give away. I’m excited to see what you all come up with.

Comment on this post, and tell us what you’ll do (make) with the chutney. You don’t have to have a recipe. You don’t even have to have ever eaten chutney before. Tell us what you’re thinking; what you’d like to try; or that you’re just dying to try some of the good stuff.

We’ll pick 24 winners tomorrow night, and post them then.

Can’t wait? Buy McQuade’s Chutney on Blake Makes!

This payment gateway is a little something I’m testing (for a BIG little something we’ll be announcing soon). Stay tuned!

109 Comments

Gabriel
April 3, 2008 at 5:58 pm

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
Cara
April 3, 2008 at 6:47 pm

How about even grilled mako glazed with fig and ginger chutney, topped with a sweet potato and cranberry “salsa”, on a bed of arugula?
Lara Loewenstein
April 3, 2008 at 6:55 pm

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.
Katie
April 3, 2008 at 7:14 pm

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
Chicken Fried Gourmet
April 3, 2008 at 8:59 pm

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
Kelsey
April 3, 2008 at 8:59 pm

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!
Priya
April 3, 2008 at 10:09 pm

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.
Sharona May
April 4, 2008 at 11:56 am

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
Christina
April 4, 2008 at 6:24 pm

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!