Kasey’s chutney mayonnaise: A versatile recipe that can work as a dip, spread or cheese topping.
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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.
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.
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.