Reviewed: Aug. 31, 2010

This makes a VERY sweet chutney so I added a little extra curry powder, a good sprinkling of cayenne, and about 1.5 teaspoons of salt. It's still a bit too sweet for me, but that's personal preference & not a fault with the recipe. Also, in case you were wondering how many jars to prepare, this recipe made about 2.5 pints for me.

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Reviewer:

Misty

Cooking Level: Expert

Reviewed: Jul. 28, 2010

This was wonderful and so easy! I made just a couple of changes, due to what I had on hand. I subbed celery for the green pepper, chili powder for the curry and completely forgot the ginger! It was still to die for! My first time canning too and wow, that was so easy too! I sterilized the jars for 10 minutes in a boiling water bath and then filled the jars and sealed them and let them take another long soak in the boiling water for 20 minutes. It turned out perfectly. I'll be making this again and again. Thanks so much!

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5 users found this review helpful

Reviewer:

Belle53540

Reviewed: Aug. 30, 2008

I served this over a cajun-spiced pork chop. The contrast between the spicy and sweet was perfect! I'm definitely going to be freezing some of this for a wintertime treat :)

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2 users found this review helpful

Reviewer:

Augustmom

Cooking Level: Intermediate

Reviewed: Sep. 14, 2007

My first time making chutney and it somehow ended up like syrup? It tastes well, but it looks like syrup and it's way, WAAAY too sweet. Might try again, but definately with lotsa adjustments.

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2 users found this review helpful

Reviewer:

Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

Reviewed: Jul. 23, 2007

this is a delicious chutney and certainly easy to put together. It also can be added to easily enough to emphasize a particular flavor bias you might have. (i.e. more curry or a bit of chili pepper).

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8 users found this review helpful