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Old 07-19-2012, 02:49 PM   #1
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Barbo's Colonel Jay's Chutney SG

BARBO'S "COL.JAY'S CHUTNEY" LOWER CARB

You have probably already heard of Major Gray's Chutney,
so famous for perhaps over a century. I always loved it
served with chicken curry. It's about all sugar and I decided
whilst I couldn't lower the carbs in Mangoes, I could work on
a sugar free chutney. I had my favorite standing by so that
I could do a taste test. We found this chutney to be delicious.

Colonel Jay's Chutney
4-5 large, ripe peeled mangoes, chunked
1 c. organic white vinegar (organic is just much better)
*1 rounded TBS. grated fresh ginger (or finely crushed in a tube)
10 whole cloves
1 TSP. ground coriander
1 1/2 TSP. ground cinnamon
Red pepper paste, flakes or frozen cubes, (I used 2 cubes *Dorot
must be to taste)
1 TSP. salt.
1 C. brown sugar sub. or to taste of any sugar sub.
3 TBS. raisins
1 TBS. Molasses
3 TBS. Worchestershire Sauce
1 clove minced garlic (I use *Dorot Frozen Garlic Cubes)
Optional: 1/4 c. toasted walnuts/pecans for crunch

Place all ingredients except nuts into a medium saucepan.
Non-stick if possible. Non aluminum.

Bring mixture up to a simmer, uncovered, and stirring often.
Cook for 30 min. Consistency should be thick with fruit
cooked well.

Taste and adjust sugar/salt/chili
Let this cool and if using, add the nuts.

Ladle into small jars. Refrigerate, or freeze.
This makes a small amount. I use about one TBS. for
my serving.

*Dorot Brand from Israel is found at Trader Joe's and at
some health food markets that have frozen foods.
The garlic is the best ever, the red chili is nice to have
in frozen cubes. My ginger is Organic Earthbound Farms
crushed and put into tubes for easy use. Another brand
of ginger is Gourmet Garden, sold in many markets.

Me and Colonel Jay hope that you will try and enjoy this
wonderful sauce
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Old 07-19-2012, 05:49 PM   #2
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I am going to make this,sounds soooooo good
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Old 07-19-2012, 08:41 PM   #3
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Col. Jay's Chutney

Linda Sue was kind enough to do a carb count on this for me.

The recipe makes a little over three cups. My suggestion is to
measure it out before you place it in small jars. Remember you
only need about a tablespoon of this. We dipped our crispy
chicken wings in it last night. I love it with chicken curry.

Three Cups of Chutney
Each tablespoon would have about 2 net carbs with peaches
Each tablesppon would have about 4 net carbs with mangoes.
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Old 07-19-2012, 10:42 PM   #4
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that sounds delicious. I usually settle for something made with a base like zucchini and sugar free mango syrup plus spices, etc.
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Old 07-21-2012, 07:56 AM   #5
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For some wacko reason, I've never cared for sweet things with meat. Don't like those sweet fruit sauces people put over pork, don't ever put a glaze on hams. The flavors/spices sound most unusual in this so I'm printing it out in case I want to serve some chutney with curry to dinner guests. Thanks so much for posting it.
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Old 07-21-2012, 08:00 AM   #6
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I think that I like sweet and fruity things with meat because it cuts the richness of fatty meats such as roast pork. It's the same with cranberry sauce and turkey. One that I can't imagine liking though is mint jelly with lamb. Mint and meat doesn't sound at all appetizing to me. Kind of like smearing toothpaste on my meat, LOL.
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Old 07-21-2012, 12:08 PM   #7
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LOL, I don't like cranberry sauce, either, LindaSue. LOL don't laugh, but a good mint jelly (not the vinegar based variety) I actually think is good with lamb, but I don't like lamb very much either. LOLOLOL
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Old 07-21-2012, 12:20 PM   #8
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I've never tried mint jelly so maybe it wouldn't be as bad as I think. It just sounds odd to me.
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Old 07-23-2012, 09:31 PM   #9
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I got a good laugh at this thread

Lamb is an kinda iffy thing at it's very best, but add MINT and
GAAAG ME....I like Linda Sue's analogy best, tooth paste on my
roasted meat...
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Old 07-24-2012, 06:38 AM   #10
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Well, "toothpaste" is one way of looking at it. But the way I feel about lamb (NOT), mint jelly is about the only thing that helps me get it down. LOL Two years living in Iran, where they have some of the best lamb ever, spoiled me. Can't eat the stuff stateside.

Last edited by buttoni; 07-24-2012 at 06:41 AM..
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Old 07-24-2012, 08:40 PM   #11
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Try Chutney this way!

One of my favorite ways to eat chutney is on cream cheese. Yup, a slice of cream cheese and a dollop of chutney. Great noms!
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Old 07-25-2012, 04:24 PM   #12
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Wowzer Suzzanne

Now I know what my afternoon snack will be.

Thanks...good idea.
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