My State Fair is in a coupla weeks and I'm up to my, uh, elbows in
fruit, pectin, sugar, and vinegar preparing for same.

One of the categories I'm entering is fruit chutney (Includes fruit, a
little heat, ginger, mustard seeds, vinegar). They also have a category
for salsa.

In the early stages of the chutney cooking, I looked at it and thought,
"Heh, I wonder if I could get away with calling this salsa." I've got a
jar of TJ Spicy, Smoky, Peach Salsa, Personally, I think this
newfangled idea of calling a fruit relish a salsa is dippy, but that's
just me. Anyway, in looking at the ingredient list for the Peach Salsa,
I see that it contains peaches, tomato puree, tomatoes, onions, sugar,
chipotles, vinegar, lemon juice, salt & spices. The tablespoon that
*somebody* (who shall remain nameless but his first name starts with
Rob) left in the jar rather than finishing is liquid and devoid of much
texture at this point.

Now that the chutney has cooked some more, I'm thinking it's the wrong
consistency for salsa so that takes care of that idea. But still, what
makes my fruit relish a chutney? Because someone decided to call it
that? Because it has ginger? Mustard seed? It can't be the
consistency because I've had an Afghani chutney (Really good recipe
below - reminded me of that schoog stuff I posted about last week)
that's liquid and chunkless.

Color me Inquisitive.



* Exported from MasterCook Mac *

Cilantro Chutney

Recipe By : Da Afghan Restaurant Cookbook, Afghani Cooking, p. 91
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch cilantro
1 clove garlic
1/2 cup cider vinegar
2 jalapeño peppers
2 walnuts
1 teaspoon salt

Wash cilantro, peel garlic and remove seeds from peppers.

Put all ingredients into a blender and thoroughly blend. Keep
refrigerated.

Serve with naan bread or kebobs.
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-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)