BS' in the Kitchen

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Mr.Chutney & Mrs.Mango Go On an Adventure

April 26th, 2010 · No Comments · Appetizer

Chutney | bsinthekitchen.com

As mentioned, I attended a stagette this past weekend. Along with the Bride-to-Be Cupcakes, I also brought along this delicious delight: Brie Cheese Baked in Homemade Mango Chutney. This is a great, easy-to-make recipe that impresses the crowd!

The recipe came from a simple Google search and can be found here for the mango chutney. I also added more brown sugar, substituted craisins for raisins, opted out of the mint and added about 1 tsp of corn starch (make sure to pre mix in HOT water before adding) to thicken it up a bit.

After making the chutney, be sure to let it cool down completely. Set the brie in a small ceramic or glass baking dish. After the chutney has cooled, spoon it over top of the brie (about 1/2 thick) and bake at 400ºF for about 15 mins (watch carefully… the brie should start to bubble up). Let cool for about 3-5 minutes before serving with a freshly cut baguette.

Recommendations for next time I make it: Only 1/2 tbsp ground ginger, more mango (duh!), a little bit less cumin, more cinnamon, opt out again of the mint.

Also, make sure to save some of the chutney – it’s a great addition to second-day sandwiches and other cooking creations! Stay tuned for Bob’s recipe that uses the left-over mango chutney.

Happy Eating! -CD-

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