Tag Archives: condiments

The Chutney Challenge

Go ahead. I dare you. Take the chutney challenge with me.

Featured image

Go to your kitchen cupboard or your pantry. Throw it open. Reach into the dark recesses and pull out that jar at the back that’s been sitting there, neglected, since you bought it on a whim.

Open it.

Use it.

Tell me what you did with it.

In the interest of full disclosure, I’m going to list the many such jars residing in my own pantry. And then, over the next few weeks, I’m going to list how I use them while I refrain from buying any more. (That last part could easily be a lie. I am powerless over delicious-sounding condiments. I just bought chow-chow at a distillery in Palisade from a drunk New Jersey native who was quoting Hunter Thompson at me. True story.)

I have:

Red Dragon Asian Sauce and Dressing (maybe for Asian chicken salad?)

Moroccan Dipping Sauce. Or maybe it was Grilling Sauce. (I don’t have any Moroccans that need to be dipped. Or grilled.)

Wasabi Ginger Sauce (I bet I can make a slaw with this.)

Red Curry Cooking Sauce (Sounds like an easy one.)

Spicy Bulgogi Barbecue Sauce (I can probably make bulgogi, but I know I’m too lazy to make all the side dishes. Good thing I know where to find the Korean grocery store with the best deli.)

Tikka Masala Sauce (I believe I also spotted a box of naan bread mix.)

Pad Thai Noodle Sauce (so, yes, I could make Pad Thai)

Green Curry Paste (This scares me.)

Roasted Red Chili Paste

Harissa Sauce (Supposed to be fiery and delicious. But can it replace Sriracha sauce in my heart and on my table?)

Salsa Verde (2 large jars, which is good planning on my part because I use this all the time)

A bottle of dry barbecue rub

Three kinds of couscous (regular, whole wheat, and large/Israeli)

I also have dried fruit so old and gnarled that I’m not sure what fruit it started out as. If anyone has an idea how I can refresh that and use it, I’d love to hear it. I suppose I could make a very large amount of fruitcake. (Haters: shut up. Good fruitcake is a revelation and a delight.)

And I do have a bottle of the Major Grey’s, pictured above. That one isn’t a challenge, it goes into a dish I make called Curry in a Hurry, which uses any leftover meat (or none, for the veg-heads) and pretty much any combination of vegetables you want to put into it. Takes about 15 minutes to get it ready, not counting cooking the rice you’ll want with it.

How many of these items can I use on chicken to be grilled? How many can I slip into butternut squash soup? How many can be used to make slaw? Warning, we could have some very funky pizzas coming up.

If anyone is still reading, I’ve started a Pinterest board where I’ll try to keep track of the recipes I’m going to use or will consider using. The green curry paste will be a challenge, since I’m not altogether sure I even like it.

What are YOU going to do for the chutney challenge? Or would you like to trade something for my curry paste? Please?


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