(this creamy spread is best enjoyed smeared on white bread - toasted or not.)I’ve seen several TV cooking shows put chutney into their cream-based spreads. It was quite intriguing.
Chutney is not exactly one of the more popular sides here in the Philippines, though we do have some locally grown brands, owing probably to the abundance of green mangoes (or Indian nationals). I never tried one as I never liked pickles, except in cheeseburgers.
But having seen it on TV, I thought I’d buy one to try it out. I picked one which looked like it was chunky. Sorry I forgot to take a picture. Well, there were only two choices at Unimart, the bottled brand with whole peppercorns and what appeared like mango chunks. The other brand was in a frosted plastic jar. I picked the former.
As I’ve said, I’ve never tried it before, so I have no point of comparison. On opening, it looked like a yellowish brown opaque marmalade. It had a fruity, slightly curry-like scent. It was tart, but slightly savory. It is probably good to eat with something fried that is also salty. I have no idea how the Indians eat this.
I dumped the contents of one jar (around 1 cup) in a mixer with some creamed cream cheese. I added around 100 g (half a bar or so) of grated local cheddar (because I saw on FoodTV that you can eat chutney spread on dinner rolls with a slice of cheese). I adjusted the seasonings with some pepper (add some salt if you like but I prefer mine on the bland side).
It goes well with bread, toasted or not. It reminds me of a popular children’s party cheese spread made of pineapples, cheese and mayo. Of course, chutney spread is less oily (no mayo) and has a bit of a kick to it due to the spices!
No comments:
Post a Comment