Try the following flavors in sandwiches:

Roast Beef: with Rohini's Tomato Chutney
Cream cheese over bagels: with any Rohini’s Chutney
Grilled Cheese: with Rohini's Aubergine, Hot Pepper, Cilantro, Tamarind Date or Tomato Chutneys
Chicken , Ham, Turkey: with any Rohini’s Chutney
Hamburgers and Hot Dogs: with Rohini's Tomato Chutney
Pita bread and Hummus: with Rohini's Aubergine Chutney
Veggie Burgers or Veggie Sandwich: with Rohini's Aubergine Chutney
Toasted Bread Slices: layered with Cream Cheese, Avocado & Rohini's Mango Chutney

ROHINI’S CHUTNEYS AS DIPS

Chutneys make a delicious party dip when served as is or over cream cheese or brie. Soften the cheese to room temperature, cut into squares to create “spaces” within the block, then pour your favorite flavor of Rohini’s chutneys over the cheese. Servedifferent chutneys, mild or hot, to add variety and interest to the display. Here are some additional ideas on serving Rohini’s chutneys as dips.

Baked Brie with Rohini’s Cranberry Chutney
( by Carol Clark )
1 Wheel of Brie ( top skin removed )
Rohini’s Cranberry Chutney - extra mild or medium hot
Place brie on a oven-proof dish. Pour chutney on top to cover cheese. Bake at 350F for 15-20 minutes. Serve warm with bread or crackers.
( From Fariba Zahedi: Can also wrap the brie and chutney (cranberry, aubergine, or mango) in 5 layers of phyllo dough, seal edges together, then bake at 375F for 30—45 minutes or until lightly browned. Serve warm with crackers or flat breads ).

Cream Cheese & Rohini’s Mango Chutney
( by Nancy Creech )
1 - 8 oz package Cream Cheese, softened
1/4 cup Rohini’s Mango Chutney, hot
1 teaspoon Curry Powder
1/4 teaspoon Dry Mustard
Mix ingredients together. Serve with fruit in a scooped-out pineapple half.

Chutney Mayonnaise
( by Kathleen Norton-Schock )
2 tablespoon Rohini’s Chutney, your favorite flavor
4—5 tablespoon Mayonnaise (regular, lite or nonfat)
Mix chutney & mayonnaise. Garnish with herbs of your choice. Surround with lemon slices. Can be used as a dip for meat, any vegetables or fruit, crackers or toast points.

Hummus and Chutney Dip
( by Cathy Bruno )
Hummus, traditional flavor
Rohini’s Aubergine Chutney
Mix equal parts of hummus &aubergine chutney (or adjust to your taste). Serve with pita bread or chips.

Veggie Dip
( by Chandana Sarkar )
Rohini’s Aubergine Chutney
Variety of bite-size vegetables
Serve the aubergine chutney in a cup or bowl, surrounded by a colorful assortment of vegetables on a tray.

Chutney Cheese Ball
( by Martha Stewart via Karen Kreim )
16 oz Cream Cheese, softened
1/2 cup Chutney (Rohini’s Tomato Chutney, mild per Karen Kriem)
1/4 cup Scallions (white and green parts), finely chopped
1 clove Garlic medium size, minced
1/2 cup each shredded Colby and Monterey Jack Cheeses
Salt and freshly ground Black Pepper, to taste
1 cup Pecans, coarsely chopped
Granny Smith Apple, thinly sliced
In a medium bowl, combine cream cheese, chutney, scallions and garlic. Stir until well blended. Mix in cheeses, salt and pepper. Form into a ball. Roll in pecans. Garnish with apple slices and serve.

Fruit with Chutney
( by Pat Lanzi & Kathleen Norton-Schock )
Canned Peach Halves and Rohini’s Mango Chutney, mild
Avocadoes, peeled and sliced lengthwise, and Rohini’s Mango Chutney, mild
Fill the hollow in fruit slices with chutney and serve.

Chutney Appetizer
( by Nancy Noble )
1/2 cup each Rohini’s Aubergine Chutney & shredded Monterrey Jack Cheese ( mix )
Place 1 teaspoon mixture on a triscuit, microwave for 30-40 sec. to melt cheese, cool & serve.

ROHINI’S CHUTNEYS IN SALADS / AS TOPPINGS

Try the following serving suggestions:

Chicken Salad : mix in Rohini's Mango Chutney to taste
Pasta Salad : mix cooked pasta with Rohini's Aubergine Chutney; add cooked Shrimp
Tuna or Three Bean Salad : mix in Rohini's Hot Pepper Chutney to taste
Eggs (scrambled or omelette) : top with Rohini's Tomato Chutney
Eggs (deviled) : top with Rohini's Hot Pepper Chutney
Potato (baked, boiled) : top with Rohini's Aubergine Chutney
Samosas & Papadums : use Rohini's Tomato, Aubergine, Cilantro, Hot Pepper,or Tamarind Date Chutney (from Sharmila Kamani: mix Rohini's Mild Cilantro & Hot Pepper Chutneys to serve with samosas)

Potato Salad with Aubergine Chutney
( by Rohini Mulchandani )
Potatoes, boiled, peeled and diced
Rohini’s Aubergine Chutney
Heinz White Vinegar
Sweet Pickle Relish
Combine diced potatoes with aubergine chutney (sufficient quantity to taste). Mix in enough vinegar to slightly thin the potato salad and give it a nice tangy flavor. Add enough sweet pickle relish to provide a nice crunch. Refrigerate. Serve cold.

ROHINI’S CHUTNEY AS AN INGREDIENT IN RECIPES

Deviled Eggs Go Rohini!
( from The Chutney Addict - Debra Shapiro )
6 eggs
6 teaspoons Aubergine (Eggplant) Chutney - Mild or Hot

Hard boil the eggs. Peel them, slice them in half, remove the yolks and put them in a bowl. Mash the yolks with the chutney, blend well. Scoop the mixture back into the egg whites. Serve.

*This recipe is great for folks who like deviled eggs but want to reduce their salt intake and/or calorie intake (no mayonnaise needed).

Herbed Grilled Chicken Breast
( by Mike Miely )
2 tablespoon each Basil and Thyme
1 tablespoon each Black Pepper and Salt
1/2 cup Oil
6 Chicken Breasts, boneless
Rohini’s Tomato or Tamarind Date Chutney
Mix seasonings with oil to make a paste. Coat chicken breasts in seasoning. Grill on medium heat until just marked. Place on a cookie sheet. Bake in oven until chicken reaches 160F or finish on the grill. Serve with chutney.

Aubergine Chutney Chicken
( by Nancy Noble )
2 teaspoon Olive Oil
1 Onion, small, chopped
2 cloves Garlic, minced
1/2 lb Mushrooms, sliced
4 Chicken Breasts, skinless & boneless, cut into 1 1/2” x 1” strips
1/3 cup Rohini’s Aubergine Chutney
Saute’ onion, garlic & mushrooms in oil. Add chicken, cover and cook for 20 minutes until slightly browned and tender. Add aubergine chutney and mix. Turn off heat. Serve over rice or pasta. (Can use other flavors of Rohini's Chutneys as well).

Chutney, Salsa & Pork
( by Doug and Nicki Worley )
Any Salsa, mild
Rohini’s Cilantro Chutney, hot
Pork Chops
Blend any mild salsa with the hot cilantro chutney (proportions to taste) . Spread over pork chops. Bake at 350F until done. Serve.
( Note: Pork chops, baked or grilled, also taste delicious with a topping of Rohini’s Cranberry Chutney ).

Grilled Tortilla Pocket
( by Georgene Lutz )
2—8 inch Flour Tortillas
Vegetable Oil or Spray
2 tablespoon Refried Beans
1 tablespoon Green Onions, sliced
2 tablespoon Sharp Cheddar Cheese, finely grated
1 tablespoon Rohini’s Tomato Chutney
Preheat electric skillet. Spray or brush lightly with vegetable oil. Spread refried beans on one tortilla, add chutney, sprinkle with onions and cheese. Cover with remaining tortilla. Grill on both sides until cheese is melted and golden brown. Slice into wedges and top each with a little extra tomato chutney. Makes one sandwich.

Chutney Salmon
( by Rohini Mulchandani )
2 Salmon ( or other fish ) Fillets (1 lb total )
1 tablespoon Lemon Juice
1/2 - 1 teaspoon Salt
2 tablespoon Rohini’s Mango Chutney
1 tablespoon Prepared Mustard
Dried Parsley Flakes or Chopped Fresh Cilantro
Spread lemon juice over salmon and sprinkle with salt. Marinate for 15 minutes.
Combine mango chutney and prepared mustard. Mix well. Spread mixture evenly over the fillets. Garnish with parsley flakes or chopped cilantro. Bake covered at 350F for 20 minutes or until cooked.
(Note from Apoorva Kamani : Mix some olive oil with Rohini’s Mango Chutney. Baste fish with mixture and grill until cooked).

Chutney Meatballs
( by Rohini Mulchandani )
1 lb Ground Beef, Chicken or Turkey
1/2 cup Rohini’s Tomato Chutney
1 tablespoon Parmesan Cheese, grated
1/2 cup Breadcrumbs
1 teaspoon Salt
1 tablespoon Vegetable or Olive Oil
16 oz Pasta Sauce
1 can Sliced Mushrooms, drained
Combine ground meat with the next four ingredients, mix well and form into balls. Saute’ in oil over medium high heat until browned. Add pasta sauce and mushrooms. Cook over medium low heat until done. Serve over pasta.

Fish Curry with Cilantro Chutney
( by Rohini Mulchandani )
1 tablespoon Vegetable Oil
1 Onion, medium, sliced thin
2 or more tablespoons Rohini’s Cilantro, Mango, Tamarind Date or Hot Pepper Chutney (enough to get desired flavor)
1/4 cup Water (optional)
1 lb Fish, cut up into bite size pieces
1/4 teaspoon Salt ( or enough to taste )
Saute onion in oil over medium heat until lightly browned. Add chutney, salt, water (as needed to get a saucy consistency)and mix well. Add the fish and stir to coat pieces. Reduce heat to low and cook for 15 to 20 minutes or until done. Serve with rice, naan or other soft flat bread.

Chutney Chicken & Pasta
( by Nancy Noble )
4 Chicken Breasts, skinless and boneless
Rohini’s Tomato Chutney
Bowtie Pasta, cooked
Onions, Red & Green Peppers, Garlic, chopped or sliced, sauteed in Olive Oil
Brush chicken breasts with tomato chutney and grill. Mix the cooked pasta with the
sauteed vegetables. Top grilled chicken with additional chutney and serve over pasta.
(Note: can substitute tomato chutney with any other flavor of Rohini’s chutney).

Grilled Cilantro Chicken or Turkey
( by Chandana Sarkar / Rohini Mulchandani )
2 tablespoon Rohini’s Cilantro Chutney
2 tablespoon Plain Yogurt, nonfat, lowfat or regular
1/2 teaspoon each Salt and Poultry Seasoning
5 Chicken Drumsticks, or 3-4 Turkey Drumsticks, or equivalent pieces
1 tablespoon Oil
Mix chutney with yogurt, salt and poultry seasoning. Spread mixture evenly over the drumsticks. Marinate for 2-3 hours or overnight in the refrigerator. Drizzle oil over chicken (turkey) and broil in the oven for 40 minutes (20 minutes each side) or longer (for turkey) until cooked and lightly browned.
(Note: can substitute cilantro chutney with a blend of 1 1/3tablespoon aubergine and 2/3tablespoon tomato chutneys).

Chutney Meatloaf
( by Rohini Mulchandani )
1/2 cup Tomato Juice
1/3 cup Quick Oats, uncooked
1 Egg or Egg White, lightly beaten
1/4 cup chopped Onion
1/2 teaspoon Salt (or to taste)
1 lb. lean Ground Beef
1/2 cup Rohini's Tomato Chutney
Combine first five ingredients, mix well. Add ground beef and chutney and mix lightly but thoroughly. Press into a 8 inch by 4 inch loaf pan. Bake at 350F for
1 hour. Drain. Let stand for 5 minutes. Top with additional chutney (optional). Slice and serve warm.

Pork Roast w/ Cilantro Chutney
( by Michael Valinis )
Rub (mild or hot) Rohini's Cilantro Chutney on to a pork roast and cover evenly. Wrap the roast in saran wrap and marinate for a day in the refrigerator. Grill using indirect heat to avoid burning, until cooked (internal temperature of 170F).

Apricot Cranberry Chutney Sauce
(by Terri and Bob Ruh)

1/2 cup Sour Cream
1/4 cup Apricot Preserves
1/4 cup Rohini's Cranberry Chutney (extra mild or medium hot)
1T Honey Mustard
Place all ingredients in a small pot over medium heat. Stir occassionally, till hot (about 20 minutes). Serve over breaded baked chicken and rice or noodles.