Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstanding. I often hear the buzzword on food ...
I'm looking to make a apple chutney from 6.5 kg of apples. I can't really find a recipe that I'm happy with, so I'm going to just wing it. What are the basic ratios for a generic chutney? For ...
I was out last night at a friend's house, they served what I would call chutney. I said, "This chutney is amazing". To which they replied, "Do you mean the relish?" Awkward! What is the difference ...
Weeks ago I made a chutney of local ground cherries with onions and raisins. It came out very syrupy but I figured it will still be good in small doses with meats. I was recently on vacation when ...
I made a rhubarb jam a little while ago, basically rhubarb, sugar and grated ginger. Its quite gingery. I've now made some duck terrine and fancy serving it with some chutney. I have some ...
Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lines separating them appear to get ...
I made two batches of chutney a week ago, one with tomato, apple and raisins, the other one with plum and cranberries. Making the chutney I added all the usual spices, sugar, vinegar etc. but I tried ...
I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering. Unforunately, I can't ...