Most of us keep a jar of chutney in the fridge and pull it out when we're making a curry or a toasted sarmie. But homemade South African chutney — especially the kind made with real fruit and fresh spices — is one of the most versatile ingredients in your kitchen. Here are five ways to use it that will completely change how you cook.
1. As a Braai Glaze
Mix 3 tablespoons of Cindy's Chutney with a splash of soy sauce and brush it over chicken, pork chops, or boerewors during the last 10 minutes on the braai. The natural fruit sugars caramelise beautifully over the coals, giving you a sticky, glossy glaze that tastes like you spent hours making it.
2. Stirred Into Bobotie
Traditional bobotie recipes call for apricot jam, but swapping it out for homemade chutney adds depth and a gentle tanginess that takes the dish to the next level. Use 2 tablespoons in your mince mixture before baking.
3. As a Salad Dressing Base
Whisk together 2 tablespoons of chutney, 1 tablespoon olive oil, and a squeeze of lemon juice. Drizzle over a simple green salad or a roasted butternut and feta salad. Sweet, tangy, and completely different from anything out of a bottle.
4. In a Toasted Cheese and Chutney Sarmie
This is a South African classic for a reason. Layer your bread with mature cheddar, a thick spread of Cindy's Chutney, and toast until golden and melted. Simple. Perfect. No further explanation needed.
5. As a Pizza Sauce Alternative
Spread a thin layer of chutney directly onto your pizza base instead of tomato sauce, then top with brie or camembert, caramelised onions, and walnuts. Bake at 220°C for 12 minutes. This combination sounds unusual but tastes absolutely incredible.
Ready to try these? Cindy's Chutneys are made by hand in small batches with quality South African ingredients. Browse the full chutney range here →
Which one are you trying first? Let us know on Facebook at facebook.com/cindysufp