Don't get in a pickle over how to finish off jars of leftover chutney

Every Christmas I’m given chutney, and I still have four barely used jars.

- Anna Berrill

What to do with them before the next lot arrive?

Christine, Oxford, England, UK

This sounds like a job for Claire Dinhut, author of The Condiment Book, who also goes by the moniker Condiment Claire. She starts with breakfast.

Inline Quotes: “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:

Inline Quotes: “Whether it’s spicy mango, peach, chilli or tomato chutney, that would be so delicious with an egg yolk.”