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Quick Suggestions:

• Stir chutney into cream cheese for an appetizer spread.
• Spread chutney on a sandwich.
• Stir into pasta or potato salad

Salmon and Fettuccini Salad with Ginger Peach Chutney
Source: Aloha From Oregon

9 ounces Aloha From Oregon's Ginger Peach Chutney
1 cup mayonnaise
1 tablespoon fresh dill, chopped
juice of 1/2 lemon
1 package fettuccini, cooked al dente
1 pound poached or barbequed salmon
--or 1/2 pound smoked
1 medium red onion, chopped

Mix together first four ingredients. Toss with salmon, fettuccini and red onion. Serve at room temperature or chilled as an entree or side dish. This is very pretty with extra sprigs of dill and a few rings of red onion on top.

Deglazed Pork or Chicken with Chutney
Source: Aloha From Oregon

1/2 cup orange juice
2 tablespoon olive oil
1 small pork tenderloin or 2 large chicken breasts, sliced
Flour, for dredging
Herbes de Provence
salt and pepper
1/2 cup red or white wine
1/3 cup Zesty Plum Chutney (for pork)
1/3 cup Ginger Peach Chutney (for chicken)
1 teaspoon oyster sauce
2 tablespoon soy sauce
1 tablespoons butter or 2 tablespoons cream

Mix orange juice and oil and marinate meat for 1/2 hour. Dredge in flour seasoned with salt and pepper and Herbes de Provence. Brown on both sides, set aside; keep warm on heated plate. Deglaze with wine and reduce to syrup. Stir in Plum or Ginger Peach Chutney, oyster sauce, soy sauce. Cook until syrupy. Slowly whisk in butter or cream. Pour over meat.

Chutney Glazed Spare Ribs
Source: Aloha From Oregon

4 pounds spare ribs, cut into sections of 3 or 4 ribs each
salt and pepper
9 ounce jar any Aloha From Oregon Chutney.
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon each garlic and paprika

Place the ribs in a single layer in an oven proof baking dish. Season lightly with seasoned salt and pepper. Cover, and bake in a preheated 375F oven for 30 minutes. While baking, combine the remaining ingredients in a small bowl and set aside. Remove the cover, and discard any excess fat from the bottom of the pan. Distribute the chutney mixture evenly over the top. Continue baking uncovered, until the meat is tender (about 20-25 minutes). If you like, the ribs can be prepared a day ahead, and either warmed in the oven, or on the grill.

Indian Spinach Salad
Source: Aloha From Oregon

Salad:
6 cups chopped spinach
1 1/2 cups chopped apple
1/2 cup raisins or dried cranberries
1/2 cup peanuts
2 tablespoons minced green onions

Mix all above ingredients in a large bowl.

Dressing:
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons any Aloha From Oregon Chutney
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 teaspoon curry powder
1 teaspoon dry mustard

Mix well toss into spinach mix just before serving.

Aloha Chutney Chicken Salad
Source: Aloha From Oregon

2 pounds cooked, cubed chicken
3/4 cup diced celery
5 green onions, Thinly sliced
1/4 cup raisins
1/2 cup Aloha From Oregon Chutney (Ginger Peach, Mango Ginger or Apple Nut)
1/3 cup mayonnaise (regular or low fat)
1 1/4 teaspoon curry powder (adjust to taste)
1/4 cup chopped pecans (optional)
salt and pepper, to taste

Mix well, chill and ENJOY! Great served on a bed of spinach or with rice. Be creative and add some of your own ingredient ideas. Makes a fabulous open faced sandwich on rye bread. Top with sharp cheddar and broil until melted.

Puff Pastry with Brie
Source: Aloha From Oregon

1/2 cup Cranberry Pecan or Ginger Peach Chutney, sprinkled with brown sugar
1/4 cup fresh pecans chopped
1 egg
1 tablespoons milk or half & half
1 round Brie cheese (approximately 1 lb)
1/2 package frozen puff pastry

Thaw pastry at room temperature for 30 minutes. Preheat oven to 400F. Mix egg and half & half, set aside. Unfold pastry on lightly floured surface and roll into 14" squares. Cut off corners to make a circle. Put chutney in the middle of the pastry, sprinkle with nuts and brown sugar. Top with Brie cheese. Brush edges with egg mixture. Fold two opposite sides over the cheese and fold into the middle. Press edges to seal. Cut out a decorative leaf from leftover pastry, brush with egg and milk mixture and place on top of the pastry. Bake seam side down on cookie sheet until browned (approximately 15-20 minutes). Let stand 30 minutes and serve with crackers.

Chutney Curry Spread
Source: Aloha From Oregon

8 ounces cream cheese
1/4 cup Aloha From Oregon Apple Nut, Ginger Peach or Mango Ginger Chutney
1/2 teaspoon curry powder
1/4 teaspoon dry mustard
1/2 cup sliced almonds
1/4 cup green onions
1/4-1/2 c. extra chutney

Combine the first four ingredients, blending well. Place in a well oiled mold or bowl, and chill for 2 hours or more. Unmold onto serving plate and top with the additional chutney. Sprinkle with the almonds and green onions or chives.Serve with your favorite crackers.

Chutney Garlic Dressing
Source: Aloha From Oregon

1/4 cup Aloha From Oregon Mango Ginger Chutney or Ginger Peach Chutney
1/2 teaspoon dried hot red pepper flakes
1/3 cup water
2 large garlic cloves, minced
1/2 cup vegetable oil

Combine all ingredients, mix will and chill for 2 hours. Serve over salad or as a marinade for meats or poultry.

Apple Nut Curry Spread
Source: Aloha From Oregon

1 cup cream cheese, softened
1/2 cup Aloha From Oregon Apple Nut Chutney
1 teaspoon curry powder
1/4 teaspoon dry mustard
1/2 cup sliced almonds

Combine cream cheese, 1/4 cup chutney, curry powder and mustard. Blend well and place in a well oiled mold. Chill for 2 hours or longer. Un-mold on platter, pour remaining chutney over top with almonds. (coconut or chopped green onions may be used.) Serve with your favorite crackers.

Aloha From Oregon Roll Ups

3/4 c. any Aloha From Oregon Chutney, at room temperature
8 oz. cream cheese at room temperature
6 to 8 (8 in.) flour tortillas

Combine chutney and cream cheese, mixing well. Spread on each tortilla, and rollup, jellyroll style. Trim ends. Put in a plastic bag and chill for several hours. Slice and serve.

Ginger Peach & Tangerine-Glazed Cornish Game Hens

3/4 cup Aloha From Oregon Ginger Peach Chutney
1/2 cup Aloha From Oregon Tangerine Marmalade
1/8 cup brandy
4 Cornish game hens stuffed with your favorite stuffing (wild rice)

Heat the first three ingredients. Brush mixture on the Cornish hens as you roast them in a 350F oven or on a rotisserie. Use the remainder for a sauce when serving the hens.

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