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3 tablespoons crunchy peanut butter
1 tablespoon of Hot Peach Chutney
2 teaspoons lemon juice
4 large bread rolls halved and buttered
1 chicken breast cut into slices
2 tablespoons mayonnaise
Shredded iceberg lettuce

Mix the peanut butter with our Hot Peach Chutney and lemon juice and spread the bread with the peanut butter mixture before filling with the chicken, mayonnaise and iceberg lettuce.

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(adapted from Martha)

4 chicken breasts with bones and skin
Coarse salt and pepper
1/3 cup sour cream
3 tablespoon mayonnaise
3 tablespoon Hot or Sweet Peach chutney
1 tablespoon honey mustard
2 scallions thinly sliced
1/4 cup raisins

Serves 4-6

Season chicken breasts with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered over medium-low heat until chicken is opaque throughout, about 15 -20 minutes; remove chicken from skillet. When cool enough to handle shred chicken with fingers, discarding skin and bones; chill until room temperature. In a large bowl, whisk together sour cream, mayonnaise, chutney and mustard. Add chicken, scallions and raisins; season with salt and pepper and stir to combine.

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• Peanut butter and Hot Peach chutney

• Ham and chutney of your choice

• Spread the inside of a grilled cheese sandwich with Spicy Plum chutney

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(adapted from Epicurious)

Festive looking no-cook meal

3 lbs turkey
1/2 teaspoon ground ginger
1.5 cups mayonnaise
2 celery stalks chopped
1/3 cup dry white wine (optional)
1/2 cup dried cranberries
1/4 cup Hot Peach Chutney
2/3 cup roasted cashews
2 tablespoons curry powder
1 tablespoons fresh lemon juice

6 servings

Whisk mayonnaise, wine, Hot Peach Chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and cranberries; toss to coat and season with salt and pepper. (Can be made 1 day ahead, cover and chill adding cashews when you serve dish)

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3 bread rolls halved horizontally or thick slices of country bread
2 tablespoons olive oil
6 tablespoons Spicy Plum or Hot Peach Chutney
4 tablespoons Dijon mustard
1 lb Virginia ham
12 ozs extra sharp cheddar sliced

Serves 6

Brush side of rolls with oil and place side up on baking sheet. Broil until rolls begin to brown around edges about 2 minutes. Spread chutney and mustard on each roll half. Top with ham then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes.

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Great on croissants!

I cup mayonnaise
I cup sour cream
4 Tbl Hot Peach or Sweet Peach chutney
1/4 cup minced cilantro
1/4 cup minced scallions
1-teaspoon salt
6 cups diced cooked boneless chicken breast
1 cup toasted pecans

Makes 8 salad serving or 12 sandwich fillings

In a 3-quart bowl combine first six ingredients then toss with chicken and let marinate for 2 – 24 hours. Sprinkle with pecans.

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Serves 4

Cornmeal
1 Portion of store bought pizza dough, about 1 pound
3 Tablespoons Virginia Chutney Spicy Plum Chutney
2 cups crumbled Gorgonzola or Stilton cheese
½ a yellow onion, halved and sliced very thin.
1 tablespoon olive oil
4 thin slices of prosciutto
½ teaspoon Pepper

Preheat the oven to 500.

Heat the oil in a nonstick skillet over medium high heat. Add the onions and adjust the heat to low. Sprinkle with a ½ teaspoon salt. Sautee the onions slowly, stirring every few minutes, until they are golden brown and sweet, about a ½ hour to 40 minutes.

Sprinkle a large rimless baking sheet with cornmeal.

Stretch or roll the dough gently until it is about a 12” by 12” circle and place it on the baking sheet. Sprinkle the Gorgonzola over the dough, then dollop the chutney evenly over the cheese. Add the caramelized onions and then the prostitute. Sprinkle with pepper.

Place the pizza in the oven and bake until the crust is browned and crispy, about 15-20 minutes. Transfer to a cutting board and slice.

Serve with an arugula salad with a balsamic vinaigrette.

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(adapted from Martha)

4 flour tortillas
4 tablespoon Dijon mustard
1 lb sliced leftover turkey
2/3 cup Hot Peach chutney
Brie
1 tablespoon olive oil

Preheat oven to 425F. Spread one side of tortilla with 1 tablespoon mustard. Divide turkey over one half of each mustard coated side; dress with chutney (about 2 tablespoons per tortilla). Layer each with 2 Brie slices and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil, transfer to two rimmed baking sheets.

Bake rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 1- to 15 minutes. Let cool for 5 minutes before slicing into the wedges. Serve topped with more chutney if desired.

Because Brie melts quickly it is important to use thick slices and to place them toward the center of the tortillas. This way the cheese won’t ooze out of the quesadillas during baking.

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(adapted from Epicurious)

16 to 18-inch thick pliable lavash
1/2 cup chutney
6 large thick slices rare roast beef
16 fresh basil leaves
8 arugula leaves

Makes 4 small sandwiches

Quarter the lavash and spread one side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2 inch border. On each quarter arrange slices of beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon of chutney evenly over roast beef and top with basil, Arugula and salt and pepper. Tightly roll each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.

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(adapted from Epicurious)

6 ozs Stilton crumbled and softened (about 1 cup)
6 tablespoons mayonnaise
2 tablespoons Hot Peach, Fried Green Tomato or Spicy Plum chutney
1 to 2 tablespoons minced fresh parsley
Fresh lemon to taste
4 5-inch lengths of Italian or French bread halved horizontally and toasted
Thinly sliced & pounded turkey breast
Arugula or lettuce leaves

In a small bowl mash together with a fork the Stilton, mayonnaise, parsley and chutney to taste, lemon juice and salt and pepper until the mixture is combined well. Spread the halves of the bread with the Stilton mixture and divide the turkey between the bottom halves of the bread. Top the turkey with the arugula and cover the sandwiches with the top half of the bread.

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Spread one side of thinly sliced white sandwich bread with cream cheese, followed by a thin layer of chutney of your choice and add several watercress sprigs. Top with plain bread slice, cream cheese-side down, and slice each sandwich diagonally.