I recently returned from a trip to the Blissdom conference in Dallas, Texas that turned into a much needed mini family vacation. On our way home from LAX, we had to stop and get work supplies… er… I mean groceries. I had no time to waste because I had these little chutney bites in my brain.
During the three-hour flight from Dallas to LA, I had the perfect time to recipe brainstorm. Right in between “ma’am, please power off your device, we’re about to take off” and beverage service, these little chutney bites came to mind to serve as an appetizer on Easter sunday.
When I recipe brainstorm, I like to set a criteria. This time, the recipe criteria included 1) quick and easy appetizer, 2) few ingredients that included cheese and raisins 3) A splash of rice vinegar for unexpected flavor and 4) bread, must include bread.
I like my chutney with the pieces of fruit still intact, but if you like it a bit sweeter and more of a chunky preserve consistency, let it simmer a bit longer on low heat, stir consistently and be careful not to burn the fruit. If you have chutney left over, store in the refrigerator in an air tight container. The flavors will intensify the next day and you can enjoy it right out of the container, just like how I am eating it as I type this… without a shame in the world.
I love splashing Nakano’s Original flavor Rice Vinegar on everything! Even on my fruit to create these little flavor explosions. Vote for YOUR favorite at The Nakano Splash Shoot Out Sweepstakes on their Facebook page and from now until April 12, vote and enter for a chance to win one of the following:
- $500 pre-paid Visa® Gift Card
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This is a sponsored post as part of the Mizkan Advocate program. Recipe and Opinions are my own.