Simple Ways to Cook with Bombay Emerald Chutneys

Bring Out Your Inner Chef and Embrace Your Journey!

Enhance the Average Potato! Serve hot as a side dish (as hash browns) or cold instead of a potato salad.. 1. Microwave/boil peeled potatoes until tender. 2. Slice the tender potatoes. 3. Sautee the tender potatoes in olive oil or butter. When potatoes are cooked fully, add one and a half to two tablespoons of the desired chutney per potato and stir for two minutes to distribute the chutney evenly.

Spiced Up Green Bell Peppers!*

1. Wash and dice the peppers. 2. Sautee/stir fry peppers in olive oil. 3. Add one and half to two table spoons of chutney per pepper when the peppers are almost tender. *These can be served as a vegetable side dish. You can add onions and other vegetables to the mix to make a stir fry. Any meat or fish can be added as well; simply adjust the amount of chutney added for any addition.

*The above can be prepared using any vegetables such as eggplant, cauliflower, carrots, squash, zucchini, mushrooms, etc. The cooked vegetables can be added to a wrap or salad. Voila, easy to enjoy vegetables!

Make the Average Omelet Gourmet!

Serve hot with more chutney on the side. 1. Beat egg(s), cut fresh vegetables if you like 2. Sautee vegetables in olive oil or any type of oil/butter and add one and half to two table spoons of chutney for each quarter cup of vegetables/ one egg. 3. Add egg batter and wait for two minutes or until eggs are cooked, flip the omelet and fold.

Jazzed Up Rice! Serve hot. 1. Wash and soak rice in double amount of water (One cup of white rice then two cups of water or one cup of brown rice then two and half cups of water). Wash and cut any vegetables or chicken/fish/shrimp you wish to add. 2. Sautee/stir fry vegetables and meat. Add soaked rice with water. Bring to boil, lower the heat to cook slowly. 3. Add three to four table spoons of chutney for one cup of uncooked rice. Cover the pot and allow the rice to cook until all of the water is absorbed.

Note: You can use any one of the Bombay Emerald chutney by itself or combine the two/three chutneys together. Try Combining Tomato & Mint Chutney or combining Plum, Cranberry, and/or Pomegranate chutney.

You can use equal proportions or one chutney over another to make the blend sweeter or spicier.

All of our chutneys work very well as marinades and can be added to dips that contain yogurt/sour cream/butter milk.