RECIPES & ENTERTAINING
In order to help you enjoy our products more easily, you'll find a few recipes here that make use of our chutneys! We truly hope you will enjoy.
Grilled Pork Chop with Spicy Plum Chutney
- 1/2 cup gin
- 1/2 cup dry vermouth
- 1/2 cup sugar
- Kosher salt
- 2 sprigs rosemary
- 2 bay leaves
- 1 tablespoon coriander seeds
- 6 center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total)
- Freshly ground pepper
- 6 tablespoons of Virginia Chutney's Plum Chutney
Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney.
adapted from a recipe appearing on the Food Network
Salmon Burgers with Hot Peach Chutney
- 1 lb Salmon Fillet, Skinned
- 3 Tbsp Hot Peach Chutney (Heaping)
- 2 Cups Fresh Spinach, Coarsely Chopped
- 3 Scallions, Minced
- 1 teaspoon Finely Grated Peeled Fresh Ginger
- 1/2 Salt
- 1/4 Black Pepper
- 1 Large Egg White
- Vegetable Oil for Brushing Skillet
Cut salmon into 1/4-inch dice, then stir together with chutney, spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
Beat egg white lightly and add to salmon mixture and then form into four patties.
Heat a nonstick skillet over moderate heat until hot. Brush skillet with oil. Cook burgers, carefully turning once, until they are cooked through, about 4 minutes per side.
Serve on a toasted wheat hamburger bun.
Serve with a Sweet Potato Fries. Peel two sweet potatoes and cut it into wedges. Toss with two tablespoons olive oil, salt and pepper and bake at 500 degrees for about 30 minutes.
Pork Tenderloin With Spicy Plum Chutney
- 1 lb 2xTenderloins Trimmed (1pound total)
- 2 Teaspoons Ground Cumin
- 1 tablespoon Olive Oil
- Spicy Plum Chutney
- Fresh Cilantro Sprigs to Decorate
Preheat oven to 400F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet on high heat. Add pork and brown on all sides about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155F brushing occasionally with 3 more tablespoons chutney about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
adapted from Epicurious
Bartlett Pear Grilled Cheese
- 2 slices whole grain bread
- Brie cheese, sliced ¼” thick
- 2 year old cheddar cheese (extra sharp), sliced ¼” thick
- 1 Bartlett pear, sliced ⅛” thick
- Spinach, wilted and chopped
- Sliced almonds
- Grainy mustard
- Olive Oil
- Virginia Chutney Sweet Peach Chutney (in our store)
- Preheat griddle to medium-low temperature
- Place one layer of brie cheese on one slice of bread
- Put a light layer of the VCC Sweet Peach Chutney on the cheese
- Place a layer of spinach atop the brie cheese
- Sprinkle the sliced almonds atop the spinach
- Place a layer of pear slices atop the almonds
- Spread a light layer of the grainy mustard on the pear slices
- Place a layer of cheddar cheese atop the pears
- Put a light layer of the VCC Sweet Peach Chutney on the cheddar cheese
- Place the second slice of bread on the cheddar cheese
- Drizzle 1 tablespoon olive oil on the griddle and spread evenly with spatula
- Carefully place sandwich on the griddle; slide it around to absorb the oil around the edges
- Cover with saute pan lid (large enough to cover the sandwich) to hold the heat in
- When the bottom of the sandwich gets golden crispy, lift the sandwich from the griddle
- Drizzle a bit more olive oil on the griddle
- Carefully flip the sandwich and place back on the griddle to toast the other side
- Put cover back over sandwiches
- Cook until bottom is golden crispy
adapted from a Glorious Sandwiches recipe
image via glorioussandwiches.blogspot.com
Jalapeno Popper Grilled Cheese
- 2 jalapeno peppers, cut in half lengthwise and seeded
- 2 slices sour dough bread
- 1 tablespoon butter, room temperature
- 2 tablespoons cream cheese, room temperature
- 1/2 cup jack and cheddar cheese, shredded
- 1 tablespoon tortilla chips, crumbled
- Virginia Chutney Major Grey's Mango Chutney (in our store)
- Place the peppers on a baking sheet with the cut side facing down.
- Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
- Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
- Remove the skins from the peppers. The skins should easily "pinch" off.
- Butter the outside of each slice of bread and spread the cream cheese on the inside. Apply a generous layer of VCC's Major Grey's Mango Chutney. Sprinkle half of the cheese on the cream cheese and chutney of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.
- Heat a non-stick pan over medium heat.
- Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
adapted from a recipe found at Closet Cooking. Image from same site.
Jarlsberg Grilled Cheese and Ham Sandwich
- 1 slice yellow onion, separated into rings
- 2 slices Italian style loaf bread
- 4 slices Jarlsberg cheese
- 2 slices deli sliced ham
- Virginia Chutney's Spicy Plum Chutney (in our store)
- Melt 1/4 tablespoon of butter in a cast iron skillet. Add onion rings and saute over medium heat until edges are slightly crispy. Remove from pan.
- Spread butter on one side of each slice of bread.
- Place 2 slices Jarlsberg cheese, a generous serving of VCC Spicy Plum Chutney spread evenly, 2 slices deli sliced ham, grilled onions, and then the remaining 2 slices of cheese on top of the non-buttered side of bread. Place the other side of bread on top of the ham and cheese toppings, butter side up.
- Melt 1/2 Tablespoon butter in previously used cast iron skillet. Turn heat to medium and place the sandwich in the skillet. You’ll want it to “sizzle”. Cook for 2 minutes or until one side of the sandwich is a nice, golden brown. Flip the sandwich over and cook the remaining side until cheese is melted and bread is a nice, golden brown.
adapted from a recipe found at Dine and Dish. Image from same site.
The Classic Grilled Cheese
- 2 slices of country white bread
- 2 slices of sharp cheddar cheese
- 2 tablespoons butter, room temperature
- Virginia Chutney's Hot Peach Chutney (in our store)
- Preheat skillet over medium heat.
- Generously butter one side of a slice of bread.
- Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.
- Before the cheese can melt, add a generous serving of VCC's Hot Peach Chutney, making sure to spread it evenly across the sandwich.
- Butter a second slice of bread on one side and place butter-side-up on top of sandwich.
- Grill until lightly browned and flip over; continue grilling until cheese is melted.