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…the most versatile
condiment on the market…
Breakfast:
on top of a toasted English muffin and a fried egg…
Spread:
over vegetables, stilton cheese or cream cheese
Dip:
mix in with cream cheese and serve with pita chips or with assorted
vegetables
Salad dressing: add a tablespoon or two into a mild
vinaigrette to add an exotic twist on the same old dressing
Condiment:
dress up any deli sandwich with a tablespoon of chutney spread on
bread in place of other condiments or stir in a ¼ cup into a pot of
plain rice for a yummy “pilaf” (top with your favorite roasted nut)
Vegetables:
toss ¼ cup with steamed broccoli, carrots or green beans
Potatoes:
serve with a sweet baked potato
Sauce: base for a sauce
for pork
Mix:
with chicken salad
Marinade:
brush over chicken (add a tiny bit of olive oil)
Meats, fish and pork: as a side condiment
Dessert:
pour on top of Breyers vanilla ice cream (add Brandy if you like)
Simple Pleasure:
spoon it straight out of the jar
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Grilled
Cheddar Panini with
McNulty's 7 Fruit Chutney
McNulty's Chutney Chicken Salad
Ingredients
2/3
cup mayonnaise
1/2
cup McNulty's 7 Fruit Chutney
4
tablespoons lemon juice
1/2
teaspoon curry powder (optional)
1/2
teaspoon salt
Combine with:
4
cups diced, skinned cooked chicken breasts
1 cup
chopped celery
1/2
cup chopped roasted salted almonds (They can be put in the mixture
or sprinkle them on top of the chicken salad)
Directions
Chill and
serve on a bed of lettuce or make a chicken salad sandwich.
Serves 8
McNulty's 7 Fruit Chutney with Goat
Cheese and Baguettes
(Adapted from Epicurious)
Ingredients
1 French baguette, cut into 1/3 inch thick slices
Olive oil
Roasted garlic
12 ozs soft fresh goat cheese (room temperature)
McNulty's 7 Fruit
Chutney
Directions
Preheat oven to 450 F. Arrange baguette slices on baking sheet and
brush with olive oil. Bake until golden and crisp, about 8 minutes.
Rub each piece of toast with garlic and top with goat cheese and
McNulty’s 7 Fruit Chutney.
Holiday Brie en Croute
Ingredients
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets ( 1
sheet)
1 egg
1 tbsp. water
1/2 cup McNulty’s 7 Fruit Chutney
1/4 cup toasted cashews
1 (13.2 ounces) Brie cheese round
Directions
Thaw
the pastry sheet at room temperature for 40 minutes or until it's
easy to handle. Heat the oven to 400°F. Mix the egg and water in a
small bowl.
Unfold
the pastry sheet on a lightly floured surface. Roll the pastry sheet
into a 14-inch square. Cut off the corners to make a circle. Spread
the preserves on the pastry circle to within 1-inch of the edge.
Sprinkle the cashews over the chutney. Place the cheese in the
center of the pastry circle. Brush the edge of the pastry circle
with the egg mixture. Fold 2 opposite sides over the cheese. Trim
the remaining 2 sides to 2-inches from the edge of the cheese and
fold them up onto the cheese. Press the edges to seal. Place
seam-side down on a baking sheet. Decorate the top with the pastry
scraps, if desired. Brush with the egg mixture.
Bake
for 20 minutes or until the pastry is golden. Let stand for 1 hour.
Serve with the crackers.
Easier alternative: Bake puffed pastry as directed and place
McNulty’s 7 Fruit Chutney on top with the cashews
McNulty's Chutney
Curried Chicken Salad
Ingredients
3 cups cooked chicken cut in bite size
pieces
1 cup chopped celery
1/2 cup sliced green onions
4 tablespoons Dijon mustard
1/3 cup McNulty's 7 Fruit Chutney
2 tablespoons olive oil
1 1/2 teaspoons curry powder
pinch of salt and pepper
Directions
In a large bowl mix mustard, McNulty's 7 Fruit Chutney, olive oil,
curry powder and salt and pepper. Stir well, then add chicken,
celery and green onions. Toss until the chicken is well coated.
Chill for at least two hours.
Serve on a bed of Boston lettuce. If you wish you can top with
toasted slivered almonds or chopped pecans.
or
If you prefer you can use mayonnaise instead of the mustard and the
olive oil. you may want to use about 5-6 tablespoons of mayonnaise.
or
Either curried chicken salad recipe is great in sandwich or
wonderful in a chicken salad melt with provolone cheese on whole
wheat bread.
McNulty's 7 Fruit
Chutney Spread
Ingredients
8 ounces cream cheese
1/4 teaspoon dried mustard
1 teaspoon curry powder
1/3 cup toasted slivered almonds (can use more)
1/3 cup McNulty's 7 Fruit Chutney (can use more)
Directions
Mix all together, chill and serve on crackers created by
Mariam Beman
McNulty's Chutney Ice
Cream
Ingredients
1/2 cup McNulty's 7 Fruit Chutney
2 tablespoons Peach or Apricot Brandy (or to taste)
1 pint premium Vanilla ice cream
Directions
Soften ice cream slightly, fold in the chutney and brandy. Freeze
until ready to serve.
Or
Mix the brandy and chutney and serve over individual servings of
vanilla or ginger ice cream.
Rice with McNulty's 7
Fruit
Ingredients
2 cups white rice
1 3/4 cups water
1 3/4 cups chicken broth
2 tablespoons butter
salt to taste
1/3 cup McNulty's 7 Fruit Chutney
3 tablespoons minced fresh parsley
Directions
In a large pot, combine rice, broth and butter. Bring the mixture to
a boil. then lower the heat to a simmer. Cover and cook for 20-25
minutes, until rice is cooked through. Add salt to taste. Stir in
the parsley and chutney. Serve hot. Serves 10-12 |
