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Web Chef Review: Haskapa Chutney

Haskapa Chutney is a chutney that can easily be served with any number of entrées.

Web Chef Review: Haskapa Chutney - cookingwithkimberly.comIt’s a real winner when it comes to serving it with poultry, on cream cheese, with pork, hamburgers, and many other dishes.

Haskapa Chutney is a jar of deliciousness – sweet, fruity with a chili kick.

Haskap berries are indigenous to Russia and parts of Asia, and presently they are grown in Nova Scotia, as well as other provinces and some states in the USA.

The dark purplish-blue berries with crimson flesh on the outside, similar to a blueberry, except that they are larger and oblong. They are very fruity and sweet, with the flavor something like a combination of elderberry, blueberry, raspberry & cranberry.

Find out about this product on this webisode of What I Say About Food:

The haskap chutney contains Haskap berries, garlic, ginger, apple cider vinegar, brown sugar, red onions, lemon juice and red chili flakes. It’s tangy, sweet like a savory jam and slightly spicy.

I think it would be great served on a brick of cream cheese or on a hot brie – even with a roll of sliced chevre or on crackers. It is bursting with amazing flavor. The Haskapa Chutney has nice, plump, whole berries in it – a pleasant surprise. This versatile product can be used in a vinaigrette, or a glaze.

How to Grill Black Sheep Cheese Stuffed Hamburgers with Haskapa Chutney - cookingwithkimberly.comA unique use for this Haskapa Chutney is a recipe we recently made:

Their Haskapa Juice is also sweet and outstanding.  We recently served Haskapa Jalapeño Haskap Relish with chicken, and that was very delicious. Check out my recipe How to Grill Jalapeño Haskap Chicken.

You can find Haskapa online @ Haskapa.com and see their entire line of Haskapa products, which are all fabulous that I’ve tried.

Try some Haskapa Chutney, and I’m sure you will find a number of other uses for this unique product.

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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  1. How to Grill Black Sheep Cheese Stuffed Hamburgers with Haskapa Chutney | The 'How to Cook' Blog – Cooking with Kimberly - […] are savory and juicy, the filling is a slightly salty, gooey cheese surprise and to top it off, the…
  2. How to Make Haskapa Glaze for Poultry | The 'How to Cook' Blog – Cooking with Kimberly - […] of haskap products int his recipe. They are based out of Nova Scotia  & offer wonderful jam, chutney, relish,…
  3. How to Cook Haskap Mushroom Turkey Gravy | The 'How to Cook' Blog – Cooking with Kimberly - […] with this product, a company out of Nova Scotia that produces various haskap products, such as jam, chutney, relish,…
  4. How to Bake Haskap Apple Pie | The 'How to Cook' Blog – Cooking with Kimberly - […] out of Nova Scotia produces delicious dried haskap berries, juice, jam, chutney and other fine things made with the…
  5. How to Cook Haskap Fruit Moos | The 'How to Cook' Blog – Cooking with Kimberly - […] flavor is sweet and a bit tangy, making it perfect for jam, juice, chutney, relish, and the dried berries…
  6. How to Braise Haskapa Malbec Bratwurst | The 'How to Cook' Blog – Cooking with Kimberly - […] am using the fantastic Haskapa Chutney from Nova Scotia, which uses haskap berries, which they grow. The haskap bush…

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