Chutney is a versatile topping, filling, marinade, relish, glaze, baking ingredient or dip. All of those diverse uses are recommended from Southwest Chutney. They work with farms in Northern New Mexico for chile, peaches, tomatoes and other ingredients in the chutney that we received this week. Lisa Fox is the owner of Southwest Chutney and brings the flavors of the world together into what she called her artist’s palette to the Taos News last year. Before moving to Taos more than 15 years ago, she traveled throughout Europe, Scandinavia and Mexico. She also co-authored, “Artisan Farming: Lessons, Lore and Recipes: from New Mexico (2007), a celebration of New Mexican farming traditions. Beneficial Farms is mentioned in this book and I have it on my coffee table. There are also some great traditional recipes for New Mexican food.
I spoke to Dena about the chutney this week and one of the most interesting and exciting recommendations is to use them in baked goods. Lisa bakes a bread with chutney spread along a braid at the top. Here is my own take on cornbread muffins with chutney filling. Members can purchase blue corn atole on Marketplace for $2.75 per lb. Enjoy the chutney and let me know how you use it at email@example.com
Juniper Red– marinade for lamb, chicken or fish
Calabacita Red– surberb with eggs or on top of pate or brisket
Peachy Green– great with salmon or swirled into yams
Taos Christmas– wonderful with halibut, tuna, savory muffin filling
This is the list of four types of chutney that you have received in your CSA share. I picked Taos Christmas to have the blending of red and green chiles.
Amy Hetager, CSA Blogger
Atole Cornbread Muffins with Chutney Filling
Adapted from King Arthur
- 1 cup Whole Wheat Flour (I used local flour from last week’s share)
- 1 cup Blue Corn Atole (from Marketplace or the Coop)
- 3/4 cup Unbleached All Purpose Flour (I use King Arthur for protein content)
- 1/8 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups milk or buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg from Mesa Top Farm
- 1 cup shredded Green Chile Cheddar Cheese from Marketplace
- 1/2 – 1 tsp Chutney for each muffin
Mix dry ingredients and wet ingredients in separate bowls. Add the wet ingredients to the dry and mix just until blended. Add the cheese. Spoon into muffin tins. Add the chutney to the top of the dough. Bake for 20 minutes at 375 degrees.