Spicing Up Thanksgiving with Ancient Flavor

Marmalades and zesty chutneys have delighted the human palate for centuries. Food historians trace the history of marmalade back to ancient times when the earliest recipes were developed to preserve the quince, a yellowish apple-shaped fruit. Originally marmalade was dried in the shape of a brick, and long before it was a breakfast spread on toast or scones, it was a dessert.

Chutney, with its sassy combination of sweet and vinegary flavors, made its way out of its homeland, India (the term chutney comes from the Indian word chatni, meaning strongly spiced) to other parts of the world in the 1600s during early British colonialism.

Chutney is made with chopped fruits--fresh or dried--and cooked with vinegar, spices and sugar to create a chunky spread. Traditionally, chutney has been served mainly with curried foods. Today, it's appreciated as a delectable addition to many foods. The tarter chutneys complement beef, pork, chicken and stronger-flavored wild game, and sweeter versions are wonderful with cheese and crackers.

Here are some easy tips from Sharon Myers, founder of the Purple Chef Artisan Marmalades & Chutneys to add that special zest to your Thanksgiving meal:

Hors D’oeuvres

• Goat cheese spread blended with chutney or marmalades on Pumpkin Muffins
  
  Blend 50 % goat Cheese and 50% cream cheese. 
  Add either Mango or Apple Chutney to taste.
  Serve with or on Pumpkin or Cranberry muffins.

• Chutney on Cheddar Cheese and crackers as another Hors D'oeuvres

• Mix Purple Chef Tomato Marmalade with cream cheese for a great spread. 

This makes a great addition to the breadbasket or the dessert tray and has always been a favorite of my catering clients.

Add A New Twist to the Traditional Favorites

• Fold Apple Chutney into creme fraiche.
• Serve as a garnish for pumpkin or apple pie.
• Serve Purple Chef Mango or Apple Chutney as an alternative to cranberry sauce.

After Thanksgiving

Turkey sandwiches
Mix 1 cup of mayonnaise with 1/4 cup of Mango Chutney, or to taste. Add 1-2 Tsp of curry powder.  Great sandwich spread.

Curried Turkey with Mango Chutney
This is one of my favorite vegetable curries that I just add cooked turkey to after Thanksgiving

6 T clarified butter
4 medium carrots peeled and cut in to log sized pieces
2 large parsnips, peeled and sliced in rounds
1/2 small cauliflower broken in to florets
2 stalks of broccoli, broken into florets
3-4 red potatoes, about 12 ounces cut into cubes and covered in water

1 ounce of fresh ginger minced
3 large cloves of garlic chopped

2 tsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp cardamom seeds
10 whole cloves
1 stick of cinnamon broken
1/4 tsp cayenne pepper
1 tsp turmeric

(if this list of spices is too much  for you just use a good quality curry powder)

1 can of lite coconut milk diluted with 1/2 can of water  (more water as needed)
1 large yellow onion sliced
1 tsp salt

1/2 cup of Purple Chef Mango Chutney
3 cups of cubed turkey

Toasted cashews or almonds for garnish

Prepare all of the vegetables.  Put the ginger and garlic in a mortar and grind to a paste.
Grind the whole spices to fine in a spice mill and add the cayenne and turmeric.

Using a wide skillet melt the clarified butter and add the onions and the garlic ginger mix.  Cook over medium heat until the onions have turned a golden brown.  Lower the heat, add the salt and ground spices. Cook a few more minutes stirring constantly. Add the carrots and coconut milk-water, and raise the temp to warm the milk. Simmer for 10 minutes.  Add the remaining vegetables except for the broccoli, cover and cook until the vegetables are tender.  Add the turkey, chutney and broccoli. 
Cook for 7-8 minutes until all are heated through. Serve over rice with nuts and more chutney on the side