Chutney and My Mom's Chicken and Cashew Salad

Chutney is one of those expensive condiments in the grocery store, selling for $6 or $7 an 8-oz jar at my local Kroger store. I can make 16 ounces of chutney for under a dollar, as I grow both apples and plums. If I had to buy the fruit as well as the rest of the ingredients, I estimate my cost would be about $2 for 16 ounces of chutney.

Over the weekend I made a year's supply of chutney for my family. We enjoy curried dishes, here. I also use chutney in a chicken salad recipe that my mom used to make in the 1970s -- so delicious!

Anyway, chutney is an end-of-garden-season recipe to use odds and ends of fruits, plus onions, spices, vinegar and sugar. My mom's recipe calls for purple or red plums, although any plum will work, it just might not be as pretty. Her chutney recipe makes 2 half-pint jars, one to have and one to share.

Here's the recipe if this interests anyone.

Plum and Apple Chutney (yields 2 half-pints)

1 1/4 cups chopped, unpeeled, pitted plums (red or purple preferred for color)
1 cup pared, chopped crisp apple

1/2 cup diced onion

3/8 cup vinegar

1 cup granulated sugar

1 tablespoon molasses

1/16 teaspoon ground cloves

1/16 teaspoon ground allspice

1/16 teaspoon ground ginger

3/16 teaspoon kosher salt

dash cayenne pepper

Sterilize 2 half-pint jars and lids.

In a stainless saucepan, combine all ingredients. Bring to a boil, stirring as the sugar dissolves. Reduce to a simmer. Simmer, uncovered for 90 minutes, stirring occasionally to prevent sticking.

Fill the sterilized jars. (Per Michigan State University Extension) Process in boiling water canner for 10 minutes. Cool in draft free location for 12 to 24 hours, check lids for seal, then store. 

The chicken salad that my mom made used some of this chutney. It was a favorite potluck dish as well as family supper. I'll give you that recipe, too, as it's a tasty, fall ingredient, main dish salad.

Curried Chicken and Cashew Salad (serves 4)

3 cups chopped, cooked chicken, cold

1/2 cup roasted salted cashew halves or pieces

2 cups chopped celery

1 cup diced apple

1 cup grapes, halved

1/4 cup sliced green onion

1/4 cup golden raisins (I use regular raisins)

dressing:

1 cup mayonnaise or plain yogurt or half mayo/half yogurt

1 tablespoon lemon juice

3 tablespoons chutney

1 to 1 1/2 teaspoons curry powder, adjust for taste

1/4 teaspoon ground ginger

1/4 to 1/2 teaspoon salt

pinch cayenne

Combine dressing ingredients in a large bowl. Toss gently with the rest of the salad ingredients. Chill for 1 hour.

Other ideas for using chutney:

• in curry dishes, like lentil curry or chicken or turkey curry
• on a cheese and cold meat board as a spicy condiment
• stirred into cottage cheese
• spooned over a block of cream cheese, to use as a bread or cracker spread
• mixed half and half with mayo as a sandwich spread -- leftover Thanksgiving turkey or Christmas ham sandwiches
• on a toasted cheese sandwich, between the cheese and the bread, then broil
• mixed into mayo with curry powder as a dressing for a curried pea and peanut cabbage slaw
• as a glaze for meat, puree with a small amount of water
• spooned over a wheel of brie cheese, then baked. A sweet and spicy warm spread for crackers or bread
• pureed to use as a dipping sauce for egg or spring rolls
• as a condiment to go with grilled sausages, roasted poultry or pork

Any other suggestions? How do you like to use chutney?