Fine food and ingredient specialist Cooks&Co has launched its first mango chutney, along with a host of tips on how to extend the popular condiment’s repertoire beyond curry.
Available to order now from brand owner RH Amar, the 2.7kg premium offering features only the finest ingredients, including a high mango content (43%), chilli puree, authentic spices (paprika powder and cayenne pepper), onion seeds, and ground cumin.
Approved by both the Vegan and Vegetarian Societies, Cooks&Co Premium Mango Chutney joins the brand’s Chef’s Range line-up, which includes a host of top quality, pulses, purées and speciality oils, as well as catering size olives and antipasto.
Anne-Marie Cannon, Brand Manager for Cooks&Co and RH Amar, explains: “We have a wealth of experience working with leading ethnic food brand owners in the retail sector, so felt the time was right to offer chefs, caterers and foodservice operators a top-quality mango chutney under our fastgrowing Cooks&Co brand.”
Despite offering the obvious accompaniment to curries, poppadoms and naan bread, the Cooks&Co recipe team is urging caterers to think beyond just limiting its newcomer’s use to Indian-style cooking:
– Liven up traditional grilled gammon with caramelised slices of fresh pineapple topped with a good dollop of Cooks&Co Premium
Mango Chutney
– Spice up lamb or beef burgers by topping with red onion rings, slices of cucumber or gherkins and mango chutney – Stir mango chutney into creamy natural yogurt to create a marbled dip for vegetable (beetroot, parsnip and carrot) crisps, tortillas or fresh vegetables And for those feeling a little more adventurous, the Cooks&Co team offers the following inspiration:
Caribbean Chicken Cous Cous:
– Pour well-flavoured hot chicken stock over cous cous, leave until absorbed, fluff up then stir in slivers of cooked chicken, peas, chilli, avocado slices and mango chutney, mixed with sweet chilli sauce, orange juice and olive oil
– Sprinkle generously with pomegranate seeds and fresh parsley
Salmon with Mango Chutney Salsa:
– Marinade salmon fillets in Thai fish sauce with a pinch of sugar for 30 minutes
– Pan-fry the fish for a couple of minutes on each side and serve with a salsa made from chopped fresh pineapple, finely chopped red onion, red chilli, mango chutney, lime juice, fresh coriander and mint
Chicken Drumsticks with Chimichurri:
– Mix soy sauce, lime juice and crushed garlic, add chicken drumsticks (or you could try duck breasts or squares of belly pork) and marinade for a few hours
– Take the meat out of the marinade, rub it with oil and roast (or pan fry) until tender
– Roast wedges ofsweet potato
– Make a chimichurri with finely chopped shallot and green chilli mixed into equal quantities of olive oil, red wine vinegar and mango chutney
– Add a good pinch of dried chilli flakes with lots of fresh chopped parsley and coriander
Orders can be placed with your RH Amar account manager, by fax, email or by calling 01494 530200.
RH AMAR
Tel: 01494 530200
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