Lemon Ade Gin Ricky
4 oz. Gin
2 Tsp. Nila's Lemon Ade Chutney
1 oz. Triple Sec
club soda
Blend chutney, gin, and triple sec in a blender until smooth, pour over ice in a tall glass and fill with club soda. Refreshing!
Makes 2 drinks

Blackberry Bacchanal Daquiri
2 oz Rum
2 tsp. Nila's Blackberry Bacchanal Chutney
2 oz. sour mix
Crushed ice
Combine all ingredients in blender and mix until smooth

Blimey Limey 'Rita
Our take on the classic Margarita - leaves a beautiful buzz in the back ;-)
2 oz. Cuervo Gold Tequila
2 oz. Triple Sec
2 tsp. Nila's Blimey Limey Chutney
Crushed ice
Combine all ingredients in blender and mix until smooth

Mango Mania Cosmo - Smooth!
2 oz. Mount Gay Eclipse Rum
3 tsp. Nila's Mango Mania Chutney
2 oz Cranberry Pomegranate juice
Crushed ice
Combine all ingredients in blender and mix until smooth

Tumultuous Mary
2 oz. Vodka
2 Tbs. Nila's Tomato Tumult Chutney
4 oz. Tomato juice
Shake all ingredients with ice cubes and pour into a tall glass

Peach Pleasure Daquiri
2 oz Rum
1 oz Triple Sec
2 tsp. Nila's Peach Pleasures Chutney
Crushed ice
Combine all ingredients in blender and mix until smooth

Pecanese Pear Ham Steak Recipe
4 – 6 Individual ham steaks about ½ inch thick
9 oz. Pecanese Pear Chutney
12 oz. Pale Ale

Directions:

• Preheat oven to 350 degrees F.
• Mix chutney and ale together to make a sauce.
• Pour half the sauce into a baking pan large

enough to hold the steaks in a single layer.

• Place the steaks and cover with the remaining sauce.
• Bake for 30 – 45 minutes or until done

Pumpkin Power Pasta Recipe
1 lb. ravioli or tortellini
6 oz. Pumpkin Power Chutney
12 oz. light cream or milk
Asiago cheese

Directions:

• Prepare pasta according to package directions
• 5 minutes before done, slowly warm

chutney and cream or milk in saucepan

• Add drained pasta to sauce and stir gently and let flavors blend
• Top with grated cheese

*This dish can also be garnished with dried cranberries
and slivered almonds for a more festive presentation!

Plum Yummy Pork Roast
3 – 3 ½ lb. Pork roast
8 oz. Nila's Plum Yummy Chutney
6 oz. red wine (merlot is a good choice)
Directions:

• Preheat oven to 300 degrees
• Whisk together chutney and red wine
• With a sharp knife, make deep incisions in the roast and place in a deep pan
• Slowly pour the chutney/wine mixture over the roast and press some into the incisions – allow the rest to pool around the bottom
• Cover pan with foil and roast in 300 degree oven for ~ 3hrs.
• Remove from oven, remove foil, ladle pan juices over the roast
• Raise oven temperature to 375 degrees and return uncovered roast to oven
• Roast an additional 15 minutes to brown up

Titillating Tomato Meatloaf, burgers, or meatballs
2 lbs. ground beef, lamb, bison, or turkey
4 oz. Nila's Titillating Tomato Chutney
1 -2 eggs beaten
1/4 cup breadcrumbs or wheat germ (optional)
Directions:

• Mix all ingredients together
• If making a meatloaf - Form into a loaf and set into loaf pan
• If making burgers or meatballs - form into patties or balls and place on baking sheet
• Bake in 350 degree oven for about 45 minutes
• Burgers can also be cooked in a skillet or on a grill
• You can serve additional chutney on the side as a condiment

Lemon Ade Corn on the Cob
Recipe courtesy of Lynn Hackenthorn
Mix 2 Tbs. Nila's Lemon Ade chutney with 1 stick melted butter
Warm gently and serve on fresh corn

Hot Shot! Egg Salad
Mix one part Nila's Hot Shot! chutney with 3 parts mayonaisse (or to taste)
Mix into mashed hard boiled eggs

Hot! Chocolate Chicken
4 chicken breasts
2 cups finely chopped celery
12 oz. blue cheese
4 oz. Nila's Hot Chocolate chutney
8 oz. stout or porter
Directions:

• Pound chicken breasts flat
• Mix together celery and blue cheese, divide into equal portions and roll up inside chicken breasts
• Whisk together chutney and stout or porter
• Place chicken breasts into an oiled baking dish and pour sauce over them
• Bake in 350 degree oven for ~ 45 minutes

Grape Expectation Venison
1 lb Venison burgers or scallopine
1/2 stick butter
4 Tbs. Nila's Grape Expectations chutney
8 oz. Cabernet Sauvignon
Directions:

• Sear venison in butter in a large skillet
• Whisk together chutney and wine and pour over meat
• Roast in 350 degree oven for ~ 30 minutes or until desired doneness

Baked Cat Fish Kabab
Recipe courtesy of Rishti Gandhi
2 Catfish Fillets
2 tablespoon Go-Go Ginger Garlic Chutney
1 cup fat free plain yogurt
Directions:

• Preheat oven to 425 degrees F.
• Mix together chutney and yogurt, coat catfish fillets, and place in baking dish.
• Bake @ 425 F for 25 mins.
• Garnish with lemon and cilantro and serve on a bed of couscous.

Sweet and Sour Coconut Tilapia Kababs
Recipe courtesy of Rishti Gandhi
2 Tilapia fillets
4 oz. Nila's Sweet Heat Chutney
8 oz dry coconut
1/2 cup yogurt
Directions:

• Mix the dry coconut and chutney then add 1/2 cup yogurt
• Place the mixture and the fillets in a baking dish and bake @ 425 F for 25 mins

Blimey Limey Chicken Breasts
4 – 6 boneless chicken breasts
4 oz. Nila's Blimey Limey Chutney
6 oz. Dry white wine
Directions:

• Preheat oven to 350 degrees F.
• Mix chutney and wine together to make a sauce.
• Spray a baking dish with cooking oil spray
• Make slits in the thick parts of the chicken breasts
• Place chicken breasts in baking dish
• Pour chutney sauce over the chicken
• Bake in 350 degree oven for ~ 45 minutes

Sweet Heat Chicken Tenders
1 ½ lbs chicken Tenders
4 oz. Nila's Sweet Heat Chutney
6 oz. medium dry white wine
Directions:

• Whisk chutney and wine together to make a sauce
• Spray a baking dish with cooking oil spray
• Place chicken tenders in a single layer in baking dish
• Pour chutney sauce over the tenders
• Bake in 350 degree oven for ~ 45 minutes

Piquant Pineapple Shrimp
1 ½  lbs. Peeled and deviened shrimp
4 oz. Nila's Piquant Pineapple Chutney
4 oz. Medium dry white wine
Directions:

• In a blender, process chutney and white wine until smooth
• Wash shrimp, place in a bowl, and pour chutney/wine mixture over them
• Prepare a grill or preheat oven to 350 degrees
• If grilling, place shrimp on grill and baste with sauce, turning until done
• If baking, transfer shrimp and sauce to baking pan and cook until just pink and done
• You can serve additional chutney on the side as a condiment

Pecanese Pear Ham & Brie Wraps
4 large flour tortillas
6 Tbs. Nila's Pecanese Pear Chutney
16 thin slices smoked ham
8 oz Brie sliced thinly
Directions:

• Spread 1 Tbs. chutney on each tortilla
• Layer 4 slices of ham on each
• Place 2 oz. of the Brie across the middle
• Fold into packets and wrap in aluminum foil
• Bake in 350 degree oven for ~ 45 minutes
• While wraps are baking, whisk the remaining 2 Tbs. chutney with 8 oz. Merlot wine
• 5 minutes before wraps are done heat the chutney and wine in a saucepan until warm
• Unwrap the packets, place on plates, and drizzle the sauce over them

Go-Go Ginger Garlic Roasted Vegetables
4 Tbs. Nila's Go-Go Ginger Garlic chutney
3 Tbs. Tamari soy sauce
3 Tbs. Olive oil
2-3 cups potatoes sliced ¼” thick, 2 cups thinly sliced onions, 2 cups sliced bell peppers 1 medium eggplant sliced ¼” thick, 2 cups whole small baby bella mushrooms
Directions:

• Mix chutney, tamari, and oil in a large bowl
• Toss the veggies in the mixture to coat thoroughly
• Spread the veggies in single layers on lightly oiled baking sheets
• Roast in preheated 400 degree oven for about 20 minutes or to desired doneness

Blazing Butternut Chicken & Pasta Recipe
1 lb. Boneless chicken breasts cut into 1 ¼” cubes
1 lb. Penne pasta
6 oz. Blazing Butternut chutney
12 oz. light cream or milk
Romano cheese
Directions:

• Bake chicken pieces in lightly oiled baking pan in 350 degree oven for ~30 minutes
• Prepare pasta according to package directions
• 3 minutes before done, slowly warm chutney and cream or milk in a large saucepan
• Add chicken, stir and let cook for 3 minutes
• Add drained pasta to sauce and stir gently and let flavors blend
• Top with grated Romano cheese

Hot Buttered Chicken
2 lbs. chicken breasts cut into 1 1/2" pieces
4 oz. Nila's Hot Shot Chutney
2 sticks melted unsalted butter
Directions:

• Whisk melted butter and chutney together until smooth
• Spray a baking dish with cooking spray
• Place chicken pieces in dish in a single layer
• Pour chutney/butter mixture over chicken pieces
• Bake in pre-heated 350 degree oven for ~ 45 minutes or until done

Riotous Rhubarb Bratwurst
2 lbs. bratwurst
4 Tbs. Nila's Riotous Rhubarb Chutney
12 oz. good amber beer at room temperature
Directions:

• Whisk beer and chutney together
• Cut bratwurst into 1" pieces and add to beer/chutney mixture and let marinate for a half hour
• Spray a baking dish with cooking spray and pour in bratwurst and sauce
• Bake in 350 degree oven for ~ 1 hour
• Serve over pasta or noodles, or just with a green salad and good crusty bread

Sassy Cilantro Swordfish Steaks
6 Tbs. Nila's Sassy Cilantro chutney
16 oz. medium dry white wine
2 lbs. swordfish steaks
Directions:

• Whisk chutney and wine together in a large bowl
• Immerse swordfish steaks in sauce and allow to marinate for at least 3 hours
• Grill on a hot grill or bake in 350 degree oven until done

Mint Mischief Lamb Kebobs
2 lbs. Boneless 1 ¼” lamb cubes
3 Tbs. Nila's Mint Mischief chutney
2 cups yogurt
Directions:

• Whisk chutney and yogurt together to make a sauce
• Add lamb cubes and let marinate for at least 3 hours
• Grill on a hot grill or bake in 350 degree oven until done