Preserves in Action: Grain Bowl with Chutney

April 9, 2015(updated on October 18, 2023)
Today's take on the soft boiled egg lunch. This time, with whole wheat couscous, chopped arugula, and plum chutney.

The classic grain bowl is a dead easy way to start moving your chutney from the jar to the plate (or bowl, as the case may be). In the picture above, I  used whole wheat couscous, which I do realize is not truly a grain. But this idea works equally well with bulgar, farro, or quinoa (a pseudo-cereal), so I’m grouping it all under the grain heading for ease.

I toss the warm grain of the day with some chopped arugula or spinach, top it with a couple of soft boiled eggs (I am partial to the six minute egg), and lay down a generous spoonful of chutney along the side. If you’ve got a container of pre-cooked grain in the fridge (or portions in the freezer), it takes nearly no time.

As I eat this quick little bowl, I make sure to get a little chutney into each bite of the egg, grain, and green for maximum deliciousness. I’ve eaten versions of this meal with plum chutney (that’s what you see above), as well as rhubarb, apple, and pear. Each variation has been different and wonderful. Best of all, it can be eaten for breakfast, lunch, or dinner, so it’s a good one to have your mental arsenal for days when you need fast sustenance no matter the time of day.

How are you using your preserves this week?

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12 thoughts on "Preserves in Action: Grain Bowl with Chutney"

  • I love this idea and can’t wait to try it! I’ve made a couple different types of chutney but never quite know what to do with them. I don’t know why I never thought of this, but just goes to show how some of your simple recipes can go so far for some of your readers! Thanks for sharing.

  • Molly O – I am with you, sista!! I’ve made a few I liked with meats. Never quite sure what to do….

    This sounds delish – I love my hearty grains and usually have some precooked in fridge or freezer. Thanks, Marisa.

  • Good idea! I’ve been eating a lot of “a bean, a green and a grain” bowls lately and tend to get locked into making the same rotation of sauces and dressings. Chutney would be a great alternative.

  • what a simple yet delicious idea! just got some local arugula today – have an open jar of chutney in the fridge for the next Indian meal or THIS.

    for breakfast this morning, I made a zucchini (freezer), egg, mushroom sort of frittata with cheese. then we had tomato chutney on the side and orange wedges. so good.

  • This past week we enjoyed the apple date chutney with salmon fillets, apple sauce with pork chops, and strawberry, lemon, and blackberry honey preserves with crepes. We’re always munching crumpets or English muffins with my other honey preserves. Thinking of making apple turnovers with the apple pie slices for tomorrow. YUM! I put a lot of food in jars last summer/fall thanks to you and those small batches. When I have tons of apples or pears I go the crockpot route and make butter. Going to focus on more chutneys this year. Thank YOU 😉

  • 2 things: Curried spaghetti squash with chutney on the side. (Recipe for squash courtesy of vegetarian times magazine).

    Also peach salsa mixed into sour cream for a creamy tasty salad dressing. I made tons of peach salsa last year and I don’t know what to do with it! All the recipes using it involve chicken and I am a vegetarian who barely ever eats fake chicken or even seitan so I have been lost with at least 8 pints of this salsa left to go!

    1. the year that I made peach salsa we just dolloped it on fairly plain black beans and rice. so good. I hope to make more this summer.

  • So this is what you eat chutney with if you’re a vegetarian! I’ve always wondered. I make a mean triple berry preserve and can bushels of applesauce but I have never made a chutney before! I will have to try making chutney this year and perhaps I can get my husband to eat it! 🙂

    Love the serving suggestion btw. As a mom of two boys I definitely need easy meal ideas! Thanks

  • What a brilliant idea. Inspiration from this post led me to a bowl of leftover ratatouille, brown rice, baby spinach leaves, and a dollop of sweet cherry chutney on this cold winter’s night in Australia. Thanks!