Sourdough & Leftover Chutney
Try sourdough with leftover chutney. We love chutney on any of our sourdoughs, for a fresh local take on a sandwich spread.
Beetroot chutney is one of our go-to pairing options, but coriander chutney is equally great on sourdough. Try it on our wholewheat sour loaf - or smear some tomato chutney on our sour.
Check out our post on peanut butter for Selvan’s peanut chutney recipe.
For a simple beetroot chutney we lightly fry mustard seeds until they pop. Then we add a sliced garlic clove, a thinly-sliced half onion and a dry red chilli, and stir them over the heat until they are just about soft. Add a chopped beetroot and one chopped tomato and fry until the mixture softens. Season to taste, and allow to cool slightly. Blend in a food processor until it forms a smooth paste - feel free to add a little water for a looser texture.
P.S. A side of our hung curd makes a great accompaniment to this!