We’re turning up the heat this summer and adding a pop of spice to our fruit. Let’s explore the exotic world of savory jams and whip up a chutney that will knock everyone’s socks off!
Making chutney is no different than making jam, the only difference is incorporating spice and acid which make for a uniquely vivid flavor profile that can be enjoyed with all sorts of savory dishes. There are tons recipes out there for chutney. Surprisingly it can range from a tomato relish to a yoghurt sauce – which is a fun fact we didn’t know! But in the name of summertime we are feeling partial to the fruit chutneys, which is why we are going to liven up some mangos for a tropical twist.
Apple cider vinegar has a softer flavor compared to white vinegar which allows the fruit flavors to peep through the acid and spice. This chutney is exciting! Sweetness from the fruit, savory bites from the mustard seed and that tiny bit of heat from the ancho chili pepper – perfection! This is the type of condiment that we could figure out a hundred things to slather it on…like building the ultimate avocado toast!
Make it a Toast!
This is a bold condiment. Play around with it’s unique flavors by creating the king of all toasts…speaking of toast, who said pita couldn’t be turned into a toast? This open-faced creation is our new obsession, topped with avocado, feta, cilantro, pickled onions and falafel crumbles. These fresh flavors are the perfect complement to such a vibrant and spicy chutney. This could liven up any afternoon with unexpected and dynamic flavors!
Shop this post: Driftwood Charger | Fringe placemat | White Crock with Spoon (In store) | Hammered Copper Plate | Tassel Placemat (In store) | Apple Cider Vinegar | Ancho Chili Pepper | Mustard Seed | Falafel Mix