Recipe: Kasey’s chutney mayonnaise | Vancouver Sun

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Executive Chef Patrick Gaylor runs the kitchen at Okanagan’s Mission Hill Family Estate Winery and makes a mean house-made apple chutney.

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I had a chance to sample it at a wine-tasting in Vancouver a few weeks ago and was motivated to dig out my chutney mayo recipe from my first cookbook to serve alongside his easy-to-prepare dishes for the holidays.

I use chutney to dress a shrimp salad or serve with sliced chicken.

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Here are Gaylor’s favourite ways to enjoy this delicious condiment:

Oven-baked brie: Serve chutney over warm, creamy baked brie. Pair with a glass of Mission Hill Terroir Chardonnay or Perpetua to enhance the flavours.

For a refreshing twist: mix apple chutney with yogurt and fresh mint and serve with grilled naan bread and enjoy alongside Mission Hill’s Terroir Sauvignon Blanc-Semillon.

Kasey’s chutney mayonnaise

(From Gifts From the Kitchen, published by Douglas & McIntyre.)

1 cup (250 mL) mayonnaise

1 cup (250 mL) sour cream

3 tbsp (45 mL) apple, pear, peach or plum chutney

1 tbsp (15 mL) curry paste OR 4 tsp (20 mL) curry powder

Combine all ingredients and refrigerate overnight for flavours to ripen. Store in refrigerator, keeps 2 weeks.

Makes 2 cups.

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