In article >, "Bob (this one)"
> wrote:

> Melba's Jammin' wrote:
>
> > Cross-posted to rec.food.cooking and rec.food.preserving.
> >
> > OK, B&G, tomorrow's when I'll truck my Fair entries over to the
> > Fair PTB. I signed up for a Chunky Fruit Chutney. I've entered my
(snip)
> > Directions are to combine and cook until thickened. How thick? I
> > don't know much diddly about chutney. How thick is it supposed to
> > be out of the jar?
>
> Think warm marmalade.
>
> There should be distinct chunks with a semi-liquid matrix. It
> shouldn't be pourable, but if the jar is tipped, some liquid and a
> little of the chunky stuff should slowly make its way out.
>
> Pastorio

a lot of help you are. Where were you three days ago? Hmmmmmm? I
entered the stuff two days ago. Mine's too thick, but I appreciate your
description for future reference. I got the chunky part ok.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

Melba's Jammin' wrote:

> a lot of help you are. Where were you three days ago? Hmmmmmm? I
> entered the stuff two days ago. Mine's too thick, but I appreciate your
> description for future reference. I got the chunky part ok.

Mine are fairly solid, same as a butter or even fruit cheese, with
chunks of fruits and raisins.

Local Pakistani place called Naan and Chutney has a set of chutneys on
the table. They run the gamut from runny liquid (the
coriander/cilantro), syrup (tamarind), to what Pastorio's describing for
the mango. I have in my fridge a commercial "lime chutney" I got from a
local Indian grocery and it's chunky/solid. Also horribly bitter and
terribly hot but that's beside the point.

B/

in article , Brian Mailman at
lid wrote on 19/8/04 9:59 AM:

> Melba's Jammin' wrote:
>
>> a lot of help you are. Where were you three days ago? Hmmmmmm? I
>> entered the stuff two days ago. Mine's too thick, but I appreciate your
>> description for future reference. I got the chunky part ok.
>
> Mine are fairly solid, same as a butter or even fruit cheese, with
> chunks of fruits and raisins.
>
> Local Pakistani place called Naan and Chutney has a set of chutneys on
> the table. They run the gamut from runny liquid (the
> coriander/cilantro), syrup (tamarind), to what Pastorio's describing for
> the mango. I have in my fridge a commercial "lime chutney" I got from a
> local Indian grocery and it's chunky/solid. Also horribly bitter and
> terribly hot but that's beside the point.
>
> B/
Are the Naan and Chutney chutneys fresh or preserved?
Ellen
--

ellen wickberg wrote:

> in article , Brian Mailman at
> lid wrote on 19/8/04 9:59 AM:

>> Mine are fairly solid, same as a butter or even fruit cheese, with
>> chunks of fruits and raisins.
>>
>> Local Pakistani place called Naan and Chutney has a set of chutneys
>> on the table. They run the gamut from runny liquid (the
>> coriander/cilantro), syrup (tamarind), to what Pastorio's
>> describing for the mango. I have in my fridge a commercial "lime
>> chutney" I got from a local Indian grocery and it's chunky/solid.
>> Also horribly bitter and terribly hot but that's beside the point.

> Are the Naan and Chutney chutneys fresh or preserved? Ellen

The coriander/cilantro probably is. The tamarind isn't chunky at all,
like a syrup so it's probably fresh from a paste. Sigh. You know what
I mean. I don't know about the mango, but it's definitely not Major Grey's.

I'm saying they're all chutneys and all different textures and
consistencies. I'd like to know so I can either continue what I've been
doing or stop doing it.

B/

ellen wickberg wrote:

> in article , Brian Mailman at
> lid wrote on 19/8/04 9:59 AM:

>> Mine are fairly solid, same as a butter or even fruit cheese, with
>> chunks of fruits and raisins.
>>
>> Local Pakistani place called Naan and Chutney has a set of chutneys
>> on the table. They run the gamut from runny liquid (the
>> coriander/cilantro), syrup (tamarind), to what Pastorio's
>> describing for the mango. I have in my fridge a commercial "lime
>> chutney" I got from a local Indian grocery and it's chunky/solid.
>> Also horribly bitter and terribly hot but that's beside the point.

> Are the Naan and Chutney chutneys fresh or preserved? Ellen

The coriander/cilantro probably is. The tamarind isn't chunky at all,
like a syrup so it's probably fresh from a paste. Sigh. You know what
I mean. I don't know about the mango, but it's definitely not Major Grey's.

I'm saying they're all chutneys and all different textures and
consistencies. I'd like to know so I can either continue what I've been
doing or stop doing it.

B/

Brian Mailman > wrote:

> Also horribly bitter and
> terribly hot but that's beside the point.

I would love to try a spoonful of that in a glass of gin&tonic. Just to
see how the flavor combination comes out.

Brian Mailman > wrote in message >...
> Melba's Jammin' wrote:
>
> > a lot of help you are. Where were you three days ago? Hmmmmmm? I
> > entered the stuff two days ago. Mine's too thick, but I appreciate your
> > description for future reference. I got the chunky part ok.
>
> Mine are fairly solid, same as a butter or even fruit cheese, with
> chunks of fruits and raisins.
>
> Local Pakistani place called Naan and Chutney has a set of chutneys on
> the table. They run the gamut from runny liquid (the
> coriander/cilantro), syrup (tamarind), to what Pastorio's describing for
> the mango. I have in my fridge a commercial "lime chutney" I got from a
> local Indian grocery and it's chunky/solid. Also horribly bitter and
> terribly hot but that's beside the point.
>
> B/


B/

Le chutney citron? Non monsieur. C'est to laugh. Votre 'chutney'
citron est actuallment 'pickle' citron. Sheesh

Zee

fresh~horses wrote:
> Brian Mailman > wrote in message >...
>> Melba's Jammin' wrote:
>>
>> > a lot of help you are. Where were you three days ago? Hmmmmmm? I
>> > entered the stuff two days ago. Mine's too thick, but I appreciate your
>> > description for future reference. I got the chunky part ok.
>>
>> Mine are fairly solid, same as a butter or even fruit cheese, with
>> chunks of fruits and raisins.
>>
>> Local Pakistani place called Naan and Chutney has a set of chutneys on
>> the table. They run the gamut from runny liquid (the
>> coriander/cilantro), syrup (tamarind), to what Pastorio's describing for
>> the mango. I have in my fridge a commercial "lime chutney" I got from a
>> local Indian grocery and it's chunky/solid. Also horribly bitter and
>> terribly hot but that's beside the point.

> Le chutney citron? Non monsieur. C'est to laugh. Votre 'chutney'
> citron est actuallment 'pickle' citron. Sheesh

Where are those fire ants again?

B/

in article , Brian Mailman at
lid wrote on 19/8/04 9:59 AM:

> Melba's Jammin' wrote:
>
>> a lot of help you are. Where were you three days ago? Hmmmmmm? I
>> entered the stuff two days ago. Mine's too thick, but I appreciate your
>> description for future reference. I got the chunky part ok.
>
> Mine are fairly solid, same as a butter or even fruit cheese, with
> chunks of fruits and raisins.
>
> Local Pakistani place called Naan and Chutney has a set of chutneys on
> the table. They run the gamut from runny liquid (the
> coriander/cilantro), syrup (tamarind), to what Pastorio's describing for
> the mango. I have in my fridge a commercial "lime chutney" I got from a
> local Indian grocery and it's chunky/solid. Also horribly bitter and
> terribly hot but that's beside the point.
>
> B/
Are the Naan and Chutney chutneys fresh or preserved?
Ellen
--

Brian Mailman > wrote:

> Also horribly bitter and
> terribly hot but that's beside the point.

I would love to try a spoonful of that in a glass of gin&tonic. Just to
see how the flavor combination comes out.

Melba's Jammin' wrote:

> In article >, "Bob (this one)"
> > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>Cross-posted to rec.food.cooking and rec.food.preserving.
>>>
>>>OK, B&G, tomorrow's when I'll truck my Fair entries over to the
>>>Fair PTB. I signed up for a Chunky Fruit Chutney. I've entered my
>
> (snip)
>
>>>Directions are to combine and cook until thickened. How thick? I
>>>don't know much diddly about chutney. How thick is it supposed to
>>>be out of the jar?
>>
>>Think warm marmalade.
>>
>>There should be distinct chunks with a semi-liquid matrix. It
>>shouldn't be pourable, but if the jar is tipped, some liquid and a
>>little of the chunky stuff should slowly make its way out.
>>
>>Pastorio
>
>
> a lot of help you are. Where were you three days ago?

SORRY, SIR. IT WON'T HAPPEN AGAIN, SIR.

PASTORIO, ROBERT A.

> Hmmmmmm? I
> entered the stuff two days ago. Mine's too thick, but I appreciate your
> description for future reference. I got the chunky part ok.

Melba's Jammin' wrote:

> In article >, "Bob (this one)"
> > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>Cross-posted to rec.food.cooking and rec.food.preserving.
>>>
>>>OK, B&G, tomorrow's when I'll truck my Fair entries over to the
>>>Fair PTB. I signed up for a Chunky Fruit Chutney. I've entered my
>
> (snip)
>
>>>Directions are to combine and cook until thickened. How thick? I
>>>don't know much diddly about chutney. How thick is it supposed to
>>>be out of the jar?
>>
>>Think warm marmalade.
>>
>>There should be distinct chunks with a semi-liquid matrix. It
>>shouldn't be pourable, but if the jar is tipped, some liquid and a
>>little of the chunky stuff should slowly make its way out.
>>
>>Pastorio
>
>
> a lot of help you are. Where were you three days ago?

SORRY, SIR. IT WON'T HAPPEN AGAIN, SIR.

PASTORIO, ROBERT A.

> Hmmmmmm? I
> entered the stuff two days ago. Mine's too thick, but I appreciate your
> description for future reference. I got the chunky part ok.