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flamingswordIf you ever want to make something that sounds really fancy that requires very little actual prep: chutney. If you like sweet / tart things to go with meats and savories to keep leftovers interesting, it's your friend. And since I’m not great at eating the same thing with no variation, I kind of have to have tricks like this.
You can make chutneys out of:
• jams or cranberry-type jellies, preserves, marmalades, honey, and even pie filling,
• those "fresh" herb pastes like ginger/basil/garlic etc.,
• dried herbs, spice mixes, or actual fresh herbs that you threw in the blender
• and raisins or most kinds of dried fruit (recipes always tell you to use fresh fruit and simmer it in sugar yourself, but who tf has spoons, really?).
The herbs and spices you mix into the jelly and leave in the fridge for a few days, then taste-test the mix for flavor intensity so you put in the right amount of dried fruit, then leave it in the fridge overnight, and that's it. That's all of it. You mix stuff together and wait.
If you use a lot of herbs and spices you may want to go lighter on the dried fruit, but you do you. There’s no real recipes that I use and I haven’t had anything come out bad yet. Orange marmalade with a little ginger and rosemary on chicken is fuckin' amazing? Dried cherries and rosemary in cranberry jelly with dried minced onion? Goes great on turkey or ham or any other medium flavor intensity meats, and it's "holiday appropriate" or whatever. For beef or venison or strong gamey flavors, my mom does chili sauce and grape jelly.Someday soon I'm going to try putting fresh basil through the blender and mixing it equal parts with lemon pie filling and honey and pomegranate juice, but that is untried as of yet, and I don't know that it would keep very well in the fridge, which the rest of these chutneys do, since they're basically spicy jelly.
You can make chutneys out of:
• jams or cranberry-type jellies, preserves, marmalades, honey, and even pie filling,
• those "fresh" herb pastes like ginger/basil/garlic etc.,
• dried herbs, spice mixes, or actual fresh herbs that you threw in the blender
• and raisins or most kinds of dried fruit (recipes always tell you to use fresh fruit and simmer it in sugar yourself, but who tf has spoons, really?).
The herbs and spices you mix into the jelly and leave in the fridge for a few days, then taste-test the mix for flavor intensity so you put in the right amount of dried fruit, then leave it in the fridge overnight, and that's it. That's all of it. You mix stuff together and wait.
If you use a lot of herbs and spices you may want to go lighter on the dried fruit, but you do you. There’s no real recipes that I use and I haven’t had anything come out bad yet. Orange marmalade with a little ginger and rosemary on chicken is fuckin' amazing? Dried cherries and rosemary in cranberry jelly with dried minced onion? Goes great on turkey or ham or any other medium flavor intensity meats, and it's "holiday appropriate" or whatever. For beef or venison or strong gamey flavors, my mom does chili sauce and grape jelly.Someday soon I'm going to try putting fresh basil through the blender and mixing it equal parts with lemon pie filling and honey and pomegranate juice, but that is untried as of yet, and I don't know that it would keep very well in the fridge, which the rest of these chutneys do, since they're basically spicy jelly.