I really like making chutney. When I am planning to make a chutney, I always check what is available and seasonal. I tend to look for what is growing in my garden or what’s on sale at the food markets.
Making your own chutney is something personal. Of course, you must respect the basics, but the idea to be flexible with the spices and to add your personal touch.
The first thing that comes to my mind when I can hear the word “chutney” is cheese. Chutney and cheese are best friends. One can’t go without the other.
When I say cheese, it can be a cheese toasties – made with 2 slices of wholemeal bread, chutney and cheddar (below) which is one of my favourite snacks! – or a simple cheese plate or a Ploughman’s lunch board.
The other option is a cheese platter with or without Charcuterie. It all depends how you feel about cured meat. What I like by having a cheese platter is the simplicity of the course. Crackers, cheese, chutney and saucisson . A good looking platter to please all your family and guests. Or why not to enjoy only yourself?!
Who could resist it? Personally, not me! I could dive in all day.
I leave it to you by now. If you want to share your creations with me, please email me a picture with a short description of your creation. Happy cooking guys!
Read my latest post, Easy homegrown tomato chutney recipe.