Really, chutney can be made at home with whatever is in season, some spices and a saucepan. Mango is indubitably the most popular, but I'm recovering from malaria so let's save that for another post.
For now, here are some ideas about how to use bottled chutney. Of course, I prefer the South African brand to the left, which you can find even in Monrovia, but if you're lucky enough to have a friend who makes her own, good for you.
- Salad dressing, especially on a cabbage-based salad: Mix a spoonful of chutney with olive oil, vinegar, salt and pepper.
- Marinades for beef, lamb chops or chicken, especially for a barbeque/braii: Use it straight or mix it like the salad dressing, above, using less oil and less vinegar.
- Cheese toast: My favorite. Toast bread in a toaster oven and add slices of cheese as it starts to brown. When the cheese bubbles and browns, smear on some chutney.