Recipes for Chutney Commercially Bottled Opened

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup expired chutney
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 wooden skewers, soaked in water

Instructions

1. Cut the chicken breasts into 1-inch cubes.
2. In a bowl, combine the expired chutney, vegetable oil, lemon juice, cumin, salt, and black pepper.
3. Add the chicken cubes to the bowl and toss to coat them well with the marinade. Cover and refrigerate for at least 30 minutes.
4. Preheat the grill or grill pan over medium-high heat.
5. Thread the marinated chicken cubes onto the soaked wooden skewers.
6. Grill the skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Serve the chutney chicken skewers hot with additional chutney for dipping, if desired.

Ingredients

• 4 large whole wheat tortillas
• 1 cup expired chutney
• 1 cup shredded lettuce
• 1 cup sliced cucumbers
• 1 cup shredded carrots
• 1/2 cup sliced red onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. In a small bowl, combine the expired chutney, Greek yogurt, lime juice, salt, and pepper. Mix well to make the spicy spread.
2. Place the whole wheat tortillas on a clean surface.
3. Spread the spicy chutney mixture evenly over each tortilla.
4. Divide the shredded lettuce, sliced cucumbers, shredded carrots, sliced red onions, and chopped cilantro among the tortillas.
5. Roll up the tortillas tightly, tucking in the sides as you go.
6. Cut each wrap in half and serve immediately.

Ingredients

• 2 cups cooked pasta
• 1/2 cup commercially bottled opened chutney
• 1/4 cup diced red bell pepper
• 1/4 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked pasta, chutney, red bell pepper, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the pasta mixture and toss to coat evenly.
4. Cover and refrigerate for at least 1 hour before serving.
5. Serve chilled and enjoy!