Plum Currant Ginger Chutney

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The combination of whole fresh plums, currants and ginger give this delicious chutney exquisitely rich flavor. Use it as an accompaniment or glaze for lamb, pork or chicken. Add it to your stuffing to add flavor and keep it moist. Delicious on cheese (particularly Cheddar, Goat, Stilton and Brie) as a wonderful and simple hors d’oeuvre. Try it as a sandwich spread. Add it to chicken or tuna salad for a delicious meal. 11 oz.

100% natural

fat free

gluten free

cholesterol free

low salt

Our Price: $7.50

Availability:: Usually Ships in 3 to 5 Business Days

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Recipes

Featured on Real Simple's Favorite Holiday Shortcuts 3 Tasty Accompaniments for Ham
"Go whole hog with this store-bought ham helper. Loaded with plums, raisins, and onions, this sweet and zesty condiment is an unexpected-and delicious-spread."

A phenomenal accompaniment or glaze for meat, poultry, seafood, fish, tofu, vegetables, rice or couscous or over cheese as a simple hors d’oeuvre.

Western Indian Vegetable Samosas with Plum Currant Ginger Chutney

Plum Currant Ginger Stuffed Lamb Roast

serves 6
INGREDIENTS
4 lb. boneless leg of lamb 1 jar Wild Thymes Plum Currant Ginger Chutney 2 cloves of garlic, sliced 1/4 cup beef broth 1/4 cup red wine (optional) Salt & pepper to taste
DIRECTIONS
Pre-heat oven to 350 F. Cut slits in meat & insert cloves of garlic. Stuff ¾ of the chutney into pocket of roast. Tie shut with string. Rub roast with salt & pepper. Roast for 1 hour and 20 minutes for medium rare or until desired doneness. Remove from oven and place on cutting board. Combine broth and wine and add to roasting pan. Simmer on top of stove for 10 minutes until liquid begins to thicken. Add remaining chutney and simmer 3 more minutes. Slice lamb and drizzle with sauce. Serve with Wild Thymes Asparagus in Parmesan Walnut Caesar Vinaigrette, Wild Thymes Pear Walnut and Gorgonzola Salad with Raspberry Vinaigrette or Wild Thymes Vegetable Medley and Wild Thymes Moroccan Roasted Potatoes or All-Season Rice Pilaf.

Chutney Tuna Salad

serves 2
INGREDIENTS
2 cans tuna, drained ¼ cup chopped celery 4 tablespoons chopped chives 2 tablespoons mayonnaise 2 tablespoons Wild Thymes Mango Papaya, Apricot Cranberry Walnut, Caribbean Peach Lime or Plum Currant Ginger Chutney
DIRECTIONS
Combine chutney and mayonnaise. Mix well and add tuna, celery and chives. Great for vegetarians. Serve on sandwich bread or over salad greens.

Cheese & Chutney Hors d’oeuvres

serves 6
INGREDIENTS
1 small wheel Brie or Camembert cheese 1 cup Wild Thymes Plum Currant Ginger, Mango Papaya, Apricot Cranberry Walnut or Caribbean Peach Lime Chutney Puff pastry from freezer section at most supermarkets, thawed
DIRECTIONS
Place cheese on top of puff pastry. Cut cheese in half horizontally and spread chutney between the two halves. Wrap puff pastry around top of cheese and crimp edges. Bake at 350 F until puff pastry begins to brown. Remove from oven and allow to cool for about 6-8 minutes. Serve with plain crackers. You can also serve the chutney over many cheeses (cheddar, stilton, goat, brie). Great for vegetarians.

Ingredients

Water, Prunes, Raisins, Apple Cider Vinegar, Sugar, Dried Onion, Ginger Puree (Ginger, Water, Citric Acid), Dried Garlic, Spices, Orange Juice Concentrate, Dried Orange Peel, Dried Currants.

Average Customer Review:

5 of 5

| Total Reviews: 1 Write a review.

1 of 1 people found the following review helpful:

Thank you for wonderful products	October 27, 2006
Reviewer: Email from Richard

Thank you for wonderful products. The best chutney I have ever tasted. Beyond comparison

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