Recipes for Chutney Commercially Bottled Unopened

Ingredients

• 2 pounds chicken breast, cut into cubes
• 1 cup expired chutney
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden skewers, soaked in water

Instructions

1. In a bowl, combine the expired chutney, vegetable oil, paprika, cayenne pepper, salt, and black pepper.
2. Add the chicken cubes to the bowl and toss them in the chutney mixture until well coated. Marinate in the refrigerator for at least 30 minutes.
3. Preheat your grill or grill pan over medium-high heat.
4. Thread the marinated chicken cubes onto the soaked wooden skewers.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Serve hot with additional chutney for dipping, if desired.

Ingredients

• 4 cups mixed vegetables (carrots, bell peppers, zucchini, etc.), cut into bite-sized pieces
• 1/2 cup expired chutney
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the expired chutney, olive oil, garlic powder, salt, and black pepper.
3. Add the mixed vegetables to the bowl and toss them in the chutney mixture until well coated.
4. Spread the coated vegetables evenly on a baking sheet.
5. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
6. Remove from the oven and garnish with fresh cilantro before serving.

Ingredients

• Chutney Commercially Bottled Unopened
• Bread slices
• Cheddar cheese slices

Instructions

1. Preheat the oven to 375°F (190°C).
2. Spread a generous amount of chutney on each bread slice.
3. Place a cheddar cheese slice on top of the chutney.
4. Place the prepared bread slices on a baking sheet.
5. Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool slightly before serving.

Ingredients

• 1 package of pre-made samosa pastry sheets
• 1 cup of Chutney Commercially Bottled Unopened
• 1 cup of mashed potatoes
• 1/2 cup of chopped onions
• 1/2 cup of peas
• 1 teaspoon of cumin seeds
• 1 teaspoon of garam masala
• 1 teaspoon of turmeric powder
• 1 tablespoon of vegetable oil

Instructions

1. Heat the vegetable oil in a pan and add the cumin seeds. Fry until they start to sizzle.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the mashed potatoes, peas, garam masala, and turmeric powder. Mix well and cook for 2-3 minutes.
4. Remove the pan from heat and let the mixture cool.
5. Preheat the oven to 375°F (190°C).
6. Take a pastry sheet and cut it into a triangle shape. Place a spoonful of the chutney and potato mixture in the center of the triangle.
7. Fold the pastry sheet over the filling to form a triangle. Press the edges to seal the samosa.
8. Repeat the process with the remaining pastry sheets and filling.
9. Place the samosas on a baking tray and brush them with vegetable oil.
10. Bake in the preheated oven for 20-25 minutes or until the samosas turn golden brown and crispy.
11. Serve hot with additional chutney for dipping.