Thursday, November 11, 2010


Sorry - I know this may appear off-topic. I love curry and have made chutney for at last 15 years, off and on. Yes, the mango variety is very good, but really not within the "100 mile rule" for me.

We have a pear tree that is afflicted with some viral disease that renders the fruit VERY ugly but tasty nevertheless. I have perfected a slow cooked version of chutney that is water bath canned and QUITE well received.

But - this season I tried this recipe as well and found it to be SPECTACULAR. It is fresh, not processed, but so very tasty. Well worth the song and dance to follow the recipe explicitly. A tasty delight. No pictures, ate it all!