Reviewed: Oct. 22, 2009

This was so good. I also substituted black pepper for the white pepper, and used red wine vinegar, because that's what I had. I only made 1/3 the recipe, and it was more than enough for 5 people with plenty leftover (which I then heated and put on top of vanilla ice cream :)

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Sara

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Reviewed: Oct. 5, 2009

This is an excellent recipe. We substituted black pepper for the white pepper and added about 1 tsp of red chili flakes for some bite. Just wonderful served with goat cheese on crackers.

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roma

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Reviewed: Sep. 21, 2009

This was a huge hit in our home. We had it with a pork loin dinner, deli turkey roll-ups for lunch, and home-made lamb burgers with feta cheese another night. I plan to make another batch of chutney and try it with a thick halibut steak. It is very versatile. I did use red wine vinegar instead of white and added about 1/2c or raisins and 1/2c finely sliced died apricot for interest. It needed more water and next time I'll just go ahead and double the liquid.

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donnamosk

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Aug. 24, 2009

Really enjoyed this recipe I didn't have any cardamom so that wasn't included. And like another review posted I ended up doing a little more on the spices than the actual recipe called for. I did par it down to 6 servings instead of what it was originally. Everyone at my house loved it though. Def something I'll try again maybe with different fruit next time. I also added a bit of hot curry to give it a bit of an extra kick and I really liked that.

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GRINNINGCOMB

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

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Reviewed: Jun. 5, 2009

Oh, so good on pork chops...it makes alot though!

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mandarose99

Home Town: Newport, Rhode Island, USA

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Reviewed: Jan. 28, 2009

I used this chutney to top off my baked brie...oh sooo good. thanks

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dariyeo

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Reviewed: May 1, 2008

I hosted a dinner for 50 and 5 x the recipe so everyone would have a quarter cup portion. I used pears and it turned out fabulously! I cooked it a little longer than recommended and it was better the second day. Everyone loved it. Definitely a repeat!

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Sara

Cooking Level: Expert

Home Town: Fairfield, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 23, 2007

We will have this chutney along with our x-mas roast tomorrow on Christmas Eve. I prepared it today and just to make sure we won't be disappointed we all had a spoonful. Wow, we love it! It is soo delicious and I'm sure it will become one of our family favorites.

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Ulrike

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

A great base recipe b/c it alllows you to add and substitute many ingredients so you can make it your own. I used nutmeg, cinnamon, plain old vinegar, and ground ginger, a small amount of maple bacon to make it my own. GREAT with pork chops!

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jaynalee20

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Reviewed: Oct. 4, 2007

Very nice, spicy yet mild. I did double the spices and added 1/2 tsp of curry powder to it. Good recipe to give your own twist too if needed.

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Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Sep. 22, 2007

This recipe is wonderful! Just the right blend of spices. Perfect as a side dish for those fall recipes.

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Chris

Cooking Level: Expert

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Reviewed: Sep. 15, 2007

My DH made this chutney as a side dish with some pork - the end result was really good although he did end up tinkering with it a bit in the end to better suit our taste. It was good and made a nice, big batch.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 8, 2007

Very tasty! I used this Chutney for cooking a pork roast and it was perfect! Very flavorful.

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Angel

Cooking Level: Expert

Home Town: Stony Plain, Alberta, Canada

Living In: Onoway, Alberta, Canada

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Reviewed: Feb. 3, 2006

It was just liked baked apples. Really good.

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Dec. 23, 2005

I have to give this recipe a 5 because it won me our mock-Iron Chef competition! We put it over pheasant, we used red wine vinegar instead and it turned out great. Just the right amount of tang and sweetness.

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