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Garlic & Ginger Chutney 
If you have a passion for garlic and ginger, you will love this chutney! It has flavors that won’t quit, starting with a vibrant burst of garlic and ginger that lingers on the palate. Both chutneys are of the sweet/hot variety– dense and satisfying, with fine ingredient integrity.
And they are ready to take their proper place at your table! As a condiment, chutney should never be the star. It should act as a foil for the rest of the meal. My chutneys are wonderful with pork, chicken and lamb, great with any meal you serve with rice or couscous, and perfect with curries. Check out Menus & Recipes for more ideas including hors d’oeuvres, sandwiches and desserts. At the Cooperstown NY Farmers’ Market where I have a stand, I’ve seen people take a taste, walk away, stop in their tracks, look around and call to a companion to “Come taste this chutney!” Garlic & Ginger – the original, with medium heat and full lasting flavor. $7.50+S&H  Tanna’s Baked Brie Hollow out the loaf and reserve bread pieces. Drop in the cheese. Top generously with Tanna’s Garlic & Ginger Chutney. Bake at 350 degrees for 20-25 minutes. Serve with reserved bread and plain crackers. 1 round loaf sourdough, rye, or your favorite bread 1 small wheel Brie or a cheese you love (feta and chevre are great, too) 1 jar Tanna’s Garlic & Ginger Chutney Hollow our the loaf, and reserve bread pieces. Drop in the cheese. Top generously with Tanna’s Garlic & Ginger Chutney. Bake at 350 degrees for 20-25 minutes. Serve with reserved bread and plain crackers. Tanna’s Marinade Puree as much of Tanna’s Garlic & Ginger Chutney as you will need to coat your entree, whether it be pork, chicken, lamb, beef, venison (no kidding) or fish. Allow it to marinate for a couple of hours and bake or grill as you normally would. Serve with Tanna’s Chutney on the side. Guess Dessert Don’t think too long on this idea – just do it! Warm Tanna’s Garlic & Ginger Chutney and spoon over vanilla ice cream. Let everyone guess! |
