How to use Chutneys & Sauces

Karma products are handmade with love and care, using high quality natural ingredients. They are not mass produced or in supermarkets. They have no artificial flavours or colours and many are gluten free. Some of them have won awards! I hope you find this information helpful. Yes, you can re-order products via my website www.karmahandmade.com.au (which has Paypal) or contacting me direct at . I deliver free of charge in the Glen Iris/Camberwell/Malvern area.

Try these ideas:

Spiced Mango Chutney (Silver & Bronze medals)

Some grilled lamb, tzatziki, mango chutney on flatbread or in a wrap.

Perfect with chicken – serve it as it is or mix with mayo, yoghurt or sour cream (great as a dip with seafood, or spread on burgers). Stuff chicken breasts with a mixture of mango chutney and ricotta, then wrap in parma ham, pan fry lightly on both sides and then finish up in the oven for 10-15 mins and stuff chicken breast. Mango chutney & yoghurt is great as a marinade or cooking sauce. BBQ chicken wings: Dust plain chicken wings in a mixture of salt pepper and paprika, barbecue until done, then brush on some mango chutney before serving (you can do the same with prawn skewers).

Use mango chutney as a glaze – just brush on lamb or pork roasts about 10 mins before they come out of the oven. Or to glaze your Christmas ham! Keep in mind that the sugar in any chutney will carmelize. Add the final glaze when the meat is nearly done to avoid charring and flare-ups on the grill. When using a chutney mixture as a marinade, be sure to boil it again and cool before using it as a glaze.

Add a dollop or two of chutney to chicken meatball mixture.

Mango Curry Dip

Combine 1 chopped onion and 1 garlic clove, crushed in a small saucepan with 2 teaspoons sunflower oil. Gently cook for about 5 mins until softened, stirring once or twice. Add 1 teaspoon curry powder and a splash of water if it starts to stick to the pan, then cook another minute. Place mixture in a blender or food processor with 2 teaspoons mango chutney, 150g low fat natural yoghurt (or light sour cream), and some freshly ground black pepper. Blitz until smooth and spoon into a suitable serving bowl.

Roast Tomato, Chilli & Balsamic Chutney (2nd Prize Royal Melbourne Show 2010 (or the White Balsamic version)

¨  1.Wash and dice red peppers. 2. Saute/stir fry peppers in olive oil. 3. Add one and half to two tablespoons of chutney per pepper when the peppers are almost tender. *These can be served as a vegetable side dish. You can add onions and other vegetables to the mix to make a stir fry. Any meat or fish can be added as well; simply adjust the amount of chutney added for any addition. *The above can be prepared using any vegetables such as eggplant, cauliflower, carrots, squash, zucchini, mushrooms, etc. The cooked vegetables can be added to a wrap or salad. Voila, easy to enjoy vegetables!

¨  Add a dollop or two to your hamburger mix or meatball mix.

¨  Serve with grilled asparagus.

¨  Again, great as glaze with some olive oil added.

¨  Stuffed Mushrooms – mix a good amount of chutney with a little cream cheese, put some in mushroom caps and sprinkle some grated cheese on top – grill or barbecue until done.

¨  Bruschetta – use as a topping for bruschetta.

¨  Serve with a frittata.

¨  Blitz some store bought roasted capsicum strips in a food processor blender and mix with some tomato chutney for a delightfully quick sauce for anything (taste, adding salt & pepper if necessary).

¨  Serve with potato wedges – or put some in whole baked potatoes and top with cheese before melting the cheese.

¨  Brush on any grilled or barbecued vegetables just before serving – or grilled chicken fillets.

¨  Brush on kebabs just before serving, grilled asparagus, add to meatballs or hamburger mixes.

¨  Stuff chicken thighs with cheese and herbs, wrap in proscuitto and tie or secure with toothpicks. Pan fry until golden, then brush on some chutney and finish up in the oven for 10-15 mins. Or, mix grated cheese with some tomato chutney and stuff chicken thighs or breasts, secure with toothpicks, dredge in flour, then an egg wash, and finally with some dry breadcrumbs mixed with chopped parsley. Spray with oil and bake until done – about 20 mins.

Tomato Chilli Jam

Add at the end of stir fries (no need to use garlic, ginger and chilli in the stir fry – this has it all there).

Brush prawns on the BBQ with some chilli jam the last minute before they’re done.

Have with biscuits and cheese.

Fabulous as a sauce with fish – as is, or you can mix some lime or lemon juice, olive oil to it with some fresh coriander or fresh mint.

Great also to serve with any seafood including scallops, calamari, crab etc.

American Style BBQ Sauce (2nd Prize Royal Melbourne Show 2010)

Great as a glaze on any meat. Just brush on steaks, ribs, chops, wings etc about a minute or two before serving.

Use as a flavour booster/glaze in a slow cooker when cooking joints of meat like bolar blade, legs of lamb, shoulders of lamb – just brush with sauce before putting on. Make sure there’s a little water or stock in the bottom so it doesn’t burn if it drops on to the base.

Serve with sausages, chops, hamburgers (or add to the hamburger or meatball mix).

Great with Tex/Mex dishes. Think quesadillas, tortillas, fajitas.

Pear & Walnut Chutney (Gold & Silver medals)

Unroll a pork loin roast and place spoonfuls down the middle (or mix with breadcrumbs if you like), then re-roll and tie. Or you can simply serve next to pork roast. This is a perfect accompaniment to duck dishes as well.

Great with an antipasto platter or a cheese platter.

Mix chutney with some Roquefort or blue vein cheese and fill an avocado with the mixture, top with watercress and you have an easy and delicious starter.

Indian Eggplant Pickle (Bronze Medal)

This is great on antipasto or cheese platter. Lovely to serve with roasts, in bread rolls with meat and/or cheese, with Indian meals.

Peach & Ginger Chutney NEW!

Ripe juicy peaches are the hero here, with the warmth of fresh ginger as an undertone. Touches of cinnamon and real saffron add an exotic note to this lovely chutney. Treat as per mango chutney or use as accompaniment to cheese platters or Middle Eastern salads and dishes.

Passionfruit Lime Butter (Commended RMS 2011 & Lime Butter (2nd Prize RMS 2012 (made to order)

Please keep this in the fridge. For every two tablespoons of Passionfruit Lime Butter add one tablespoon of double cream or lightly whipped cream, or sour light cream and mix together. Use it to fill little pastry tarts for an easy dessert.

On it’s own or with a little cream as mentioned above, great on scones, pikelets, pancakes or to fill a sponge. Cut off the top of muffins or cupcakes, add a teaspoonful of Passionfruit Lime butter and put top back on – sprinkle with icing sugar.

Storage

Please store other chutneys and sauces in the fridge after opening. Always use a clean spoon when using to ensure your purchase remains uncontaminated.

Please note the same equipment is used to process nut products. While I endeavour to ensure consistency of every batch, natural ingredients such as chillies, limes etc will vary from time to time in heat and tartness.