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The many uses of leftover chutney, from breakfast to soups and glazes | Kitchen aide

With Christmas around the corner, our panel of experts recommends creative ways to finish off half-eaten jars before the new ones arrive Every Christmas I’m given chutney, and I still have four barely used jars. What to do with them before the next lot arrive? Christine, OxfordThis sounds like a job for Claire Dinhut, author of The Condiment Book, who also goes by the moniker Condiment Claire. She would approach this meal by meal, starting with breakfast. “It might not seem so obvious,” she says, “but I put Branston pickle on my avocado toast. If you think about it, you often add acidity, which is usually lemon, but chutney is punchy and has that same tang, as well as a bit of texture.” Regardless of what jars Christine has hanging around, Dinhut would also consider the breakfast bap: “Whether it’s spicy mango, peach, chilli or tomato chutney, that would be so delicious with an egg yolk.”Roger Pizey, executive head of pastry at Fortnum & Mason, is no stranger to Christine’s chut...


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