Luxury Chutneys and Curry Paste
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Try our recipe ideas below or contact Patricia direct - pat@britishcurry.co.uk who is on hand to answer any questions you may have.
Here are some serving suggestions for use with our unique chutneys and our curry paste.
Our mango chutney can be used as an accompaniment with your curry or as a sandwich spread, dip or a cooking ingredient:
It is great on a cheese board with any hard or soft cheese and especially good seasonally in Turkey or Ham sandwiches!
Boil some pasta twists; add 1-2 tablespoons of Luxury Mango Chutney. Serve the pasta hot or cold.
Add a tablespoon to mashed potatoes.
Use as a dip straight from the bottle, or add to Greek yoghurt.
Use as a salad dressing, straight from the bottle, or add to a little olive oil and sprinkle onto the salad.
Use straight from the bottle: this is a very popular accompaniment in Indian households most housewives have their own method of making this chutney. It can be used straight from the jar as an accompaniment with a curry.
As a marinade: Mix one jar of luxury mint chutney to a large pot of Greek yoghurt and marinate some lamb chops in it. Leave in the fridge for 1-2 hours (or) preferably overnight. Grill the chops or better still put them on the BBQ.
Alternatively, mix our luxury mint chutney with some port to and marinate the lamb chops in this.
Use our mint chutney as a replacement for mint sauce with roast lamb – delicious and different.
Make your own Raita a cooling side-dish to serve with curry:
Add as much or as little to some Greek yoghurt. You could also chop some cucumber and red onions and a de-seeded chili for some added spice.
Chop Tomatoes, cucumber, 1 large red onion. Place in a bowl and use the mint chutney as a salad dressing. Serve with poppadums.
Our Luxury Coriander Chutney is an accompaniment to a curry but try it in some Greek yoghurt as a dip.
Try Luxury Coriander Chutney as a base for a Thai style green curry: Just add the contents of the Jar to a saucepan, add a tin (450g) of coconut milk. Add 3 chicken breasts diced to the sauce. Simmer for 15 minutes. Once the chicken is cooked, add some baby mushrooms. Simmer for a further 4-5 minutes. Sprinkle with as much or as little freshly chopped coriander as you like and serve with noodles, pineapple flavoured or boiled rice. If you want the curry to be hotter, dice two or three fresh green chilies and sprinkle into the curry before you serve it.
Alternatively you can add King prawns instead of chicken - cook until the prawns turn pink.
Take 4 slices of your favourite fish and place on individual pieces of greaseproof paper. Add two teaspoons of our luxury coriander chutney (one on each side of the fish). Parcel the fish up. Heat your oven. (If you do not have a steamer) Place the parcels on a trivet and fill a baking tray with some water. Put it into the oven and depending how thick the fish slices are, cook for 25-30 minutes in a medium hot (170C) oven. Take the fish out after about 15 minutes check if the meat has become firm. Serve with new potatoes and a tossed salad. This dish is also great cold the next day. Great for a picnic!
Our salt free curry paste is truly a unique product. The recipe is heavily influenced by the cuisine of northern India, it has a very delicate flavour which enhances other flavours rather than masking them and unlike many products available today, it is universal in that it forms the base of many different Indian dishes.
1 Jar Luxury Kashmiri curry Paste
500g of chicken
1 large onion,
1 inch piece of ginger
2-3 cloves of garlic
1 tin of chopped tomatoes, (or 5-6 fresh tomatoes diced)
1 tablespoon cooking oil.
Salt to taste
Chop the onion and heat the oil in a pan. Fry the onions in the oil till they are golden brown. Place the raw chicken into your cooking pot. Add half a jar of our luxury Kashmiri curry paste. Stir fry for approx. 6-7 minutes. If the meat sticks to the bottom of the pan just add a tablespoon of water and continue to fry. After about seven minutes, add the tinned or chopped fresh tomatoes. Season. Simmer for about 25 minutes and serve with boiled rice. If you wish to make the curry creamy, just before you serve stir in a small carton of Greek yogurt and sprinkle with fresh coriander. You can make this curry a week ahead and freeze it.