Reviewer:

iThrowLikeAgirl

Cooking Level: Expert

Living In: Tai Tam, Hong Kong Island, Hong Kong

Reviewed: Nov. 28, 2009

This is the first time I've made chutney and it was great. My family love it... Will make it again.

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4 users found this review helpful

Reviewer:

CHATTIE1

Reviewed: Oct. 24, 2009

Loved it!! After it was made I poured half over thick pork chops that I had placed in the crockpot. After a few hours it was amazing!!

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5 users found this review helpful

Reviewer:

jillianD

Reviewed: Sep. 3, 2009

I had a glut of Bramley cooking apples and cherry tomatoes - the apples made it really acidic so I increased the sugar to triple the recipe weight (450g). Beacuse the apples were so small, it wasn't practical to peel them, so I whizzed them up in my food processor to make the bits of skin as small as possible. This chutney is slightly too salty for my taste, so next time I would decrease the salt to 15g (one level tablespoon). Kalonji (also called nigella or black onion) seeds make a nice substitute for mustard seeds - but leave them loose in the mix! Delicious.

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7 users found this review helpful

Reviewer:

mrs_kitch

Reviewed: Nov. 16, 2008

It was really delicious. Practically it goes well with anything. I had it with sliced chedder cheese on the crispy bread one day and put it over sauteed salmon on the other day. This recipe is definitely the keeper. (^_^)

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12 users found this review helpful

Reviewer:

Kahori526

Cooking Level: Beginning

Reviewed: Oct. 9, 2007

Made a very inaccurate version of this and it was delicious. Had three wizened apples and two spongy tomates on my counter accusing me. I cooked chopped apples in small amount of water, added chopped peeled toms, a small handful of finely chopped red onion-- NO mustard seeds no curry--. Added 1/4 cup sugar, few shakes cayenne,salt and nutmeg, handful of sunmaids and a splosh of white vinegar. Simmered 5 minutes and served with curry (so avoided curry powder in chutney) Really good! Will definately 'fake' this recipe in future. Gotta love one you can be this careless with and still get a good result

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29 users found this review helpful

Reviewer:

2boys1cat

Reviewed: Aug. 24, 2006

Peel the tomatoes first else you end up with stringy bits of skin. I added some dried peaches, anise and cloves for extra flavour. This is an excellent recipe! Highly recommended.

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28 users found this review helpful

Reviewer:

Reviewed: Jan. 10, 2004

One thing I thought about, as I am right now making 2 different chutneys, is that they should be left in a dark cool place for up to 3 months before opening. This way the acidity has "toned down"

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30 users found this review helpful