Reviewer:

louise

	Cooking Level: Expert Home Town: Brisbane, Queensland, Australia Living In: Pukekohe, Auckland, New Zealand
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Reviewed: Oct. 9, 2007

I left out the chili powder in favor of a fresh hatch pepper, used less than a teaspoon of sugar and omitted the cilantro because I didn't have any. I also used fresh ginger and garlic. Using ground spices would be simpler and probably help the sauce set up a little better, but the fresh ingredients make the sauce incredibly flavorful and delicious. I will make this again.

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Reviewer:

HORSEFLESH

	Cooking Level: Intermediate Home Town: Granville, Ohio, USA Living In: Columbus, Ohio, USA
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Reviewed: Aug. 27, 2007

this tasted great! first time to make chutney and no problems. i used half the chili powder because i have young daughters that won't eat anything too spicey. made a very small serving to use in a bobotie recipe.

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Reviewer:

monica

	Cooking Level: Intermediate Living In: Tyler, Texas, USA
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Reviewed: Jun. 24, 2007

It was a perfect companion to hot and spicy aloo phujia. I omitted the chilli because the aloo was hot enough for me. Tomatoes in both dishes tied all together well, and i will be serving this at our birthdays party on 27th of this month. It is a snap to make, and sooo wonderful.

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Reviewer:

HOT SKILLET

	Cooking Level: Beginning
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Reviewed: Oct. 3, 2006

Not bad at all. Very easy too. I used ginger paste because it was what I had available. Also added 1 tsp oil. Ate with Paratha. Husband found it to be a tad too sweet. But it was nostalgic for us to eat, as we are both ethnically Indian but dont make too much of Indian foods...yet.

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