- Pack of six, 12-ounce (total of 72-ounce)
- Trans fat free
- Cholesterol free
Perfect addition to any Indian meal and a versatile condiment that works as a dip or spread
We buy Sweet Mango Chutney for the entire family because Patak’s rates this blend at two chilies on a five-chili scale. Our sons, ages 7 and 5, have no trouble enjoying the chutney. I like hotter chutney as well but don’t want to use up the refrigerator space by storing multiple jars.
Chutneys – derived from the Hindu word chatni – have many variations and can range from sweet, sour, hot or mild. Chutney consists of fruits, vegetables or a combination of both that is reduced to a pulp that is roasted or simmered and flavored with spices, sugar and vinegar.
Patak’s Sweet Mango Chutney blends juicy mangoes with authentic spices and is served as a condiment to a curry but is also delicious on sandwiches (especially turkey, so keep it handy after Thanksgiving!) and hot salads.
Aida Mollenkamp at Chow offers this recipe for Cheddar and Chutney Tea Sandwiches.
Total: 35 mins
Active: 5 mins
Makes: 8 tea sandwiches
The question is not whether cheese and chutney go well together, but rather which cheese to choose. As a nod to the British, we’ve opted for an aged sharp cheddar to star in this sandwich, but snacking in the test kitchen revealed that fresh goat cheese is a close runner-up.
Game plan: Let the sandwiches rest at room temperature for 30 minutes before serving, so the chutney has time to soak into the bread.
8 tablespoons mango chutney
16 slices (2-1/2-by-2-1/2-inch) dark pumpernickel cocktail bread
4 ounces aged sharp cheddar, thinly sliced
Spread a thin layer of chutney on one side of each bread slice. (You will use 1 tablespoon per sandwich or 1 1/2 teaspoons [1/2 tablespoon] per slice of bread.)
Top 8 slices with a layer of cheese (about 1/2 ounce per slice) and close sandwiches with remaining 8 slices of bread. Let sit about 30 minutes before serving to allow flavors to meld. Serve sandwiches whole, or if you like, slice each sandwich in half on the diagonal.
Here’s another delicious chutney recipe I found online:
Chutney-Glazed Cheese Pate
6 oz. cream cheese, softened
4 oz. sharp Cheddar cheese, shredded
3 tablespoons dry Sherry
3/4 teaspoon curry powder
1/4 teaspoon salt
2 green onions, finely sliced (optional)
Process the first five ingredients using a food processor until well blended. Spread cheese mixture in a ½” thick disc on a serving platter. Cover and chill until serving time. At serving time, spread the top of the cheese with chutney. Top with sliced green onions. Serve with crackers.