Reviewed: Oct. 29, 2005

I can't believe how excellent and easy to make this chutney is. This is the perfect compliment to pork. Fantastic...give it a try!

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alana.holst

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Reviewed: Apr. 10, 2005

I cut thie recipe in 1/8 and it came out awesome. Served over blackened swordfish WOW!

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JILLC123

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Reviewed: May 13, 2004

This recipe at 4 stars is seriously underrated. Many many thanks, Shirley. It's even BETTER on toast with p-nut butter than it is on fish, and it's GREAT on fish.

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BJNMEL2024

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Reviewed: Aug. 10, 2003

I am a chutney lover, and this is the best of all. It is a wonderful chicken marinade. My favorite way of serving, is on top of cream cheese with triskets. I made this last summer, and gave away as Christmas gifts. Everyone LOVED it! It came out more juicy than I thought. I thought it would thicken as it cooled. Next time I would add more mango.

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PATTRICIA

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Reviewed: Aug. 6, 2003

To be honest, I modified the recipe, as I didn't have some of the ingredients, like allspice, ginger, and chili peppers. But I subbed a couplen spots of hotsauce, and it came out great! I used it as a great dip for Indian Samosas and my boyfriend and I thoroughly enjoyed it. Thanks for the guidance, Shirley!

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TRUCKERDOO

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Reviewed: May 9, 2003

I totally love this recipe. It has a wonderful punch of flavour. I can't wait to use it on meats and in sauces.

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BARBBEN

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Reviewed: Jan. 13, 2003

Thanks to Shirley, I had unique food gifts to put in all my Christmas baskets to friends and relatives. Easy and tasty chutney. My friends are calling saying they loved the gift baskets and the chutney is outstanding!

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MAGGIE MCGUIRE

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Reviewed: Oct. 14, 2002

I downsized this recipe to serve 30, you must also downsized cooking times as you can easily overcook. I love chutney with a pork roast, this one is good but not a favorite, I would cut out the allspice or just a pinch as it is a predominate taste in this chutney.

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27 users found this review helpful