Made a double batch of green tomato chutney today (had to do something
with all the green ones after last night's hard frost) - has tomatoes,
onions, raisins, mustard seed, cinnamon, cayenne, brown sugar, cider
vinegar in it. Tastes sweet and vinegary, with a bit of a hot bite to
it. Question is, now that I've got 9 jars of it, what do I eat it
with?

Kathi

in article , Kathi at
wrote on 5/10/03 5:52 pm:

> Made a double batch of green tomato chutney today (had to do something
> with all the green ones after last night's hard frost) - has tomatoes,
> onions, raisins, mustard seed, cinnamon, cayenne, brown sugar, cider
> vinegar in it. Tastes sweet and vinegary, with a bit of a hot bite to
> it. Question is, now that I've got 9 jars of it, what do I eat it
> with?
>
> Kathi
cheese, fish, chicken and some people like it with rice. Ellen

Mix with some sour cream for a dip; combine with a little beer or wine,
puree and use instead of plum sauce with duck; drain, mix with bread
crumbs or cubes and stuff a rolled roast.
Kacey

Kathi wrote:
> Made a double batch of green tomato chutney today (had to do something
> with all the green ones after last night's hard frost) - has tomatoes,
> onions, raisins, mustard seed, cinnamon, cayenne, brown sugar, cider
> vinegar in it. Tastes sweet and vinegary, with a bit of a hot bite to
> it. Question is, now that I've got 9 jars of it, what do I eat it
> with?
>
> Kathi

--
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I regularly eat chutney with rice and tofu. It's also good with cream
cheese as a spread. Just put the chutney over the block of cream
cheese. I often cook chicken with chutney. Keep trying things and
you'll find more uses.

Regards, Dianna
_______________________________________________
To reply, please remove "fluff" from my address.

As a devout southern male all I can say about chutney and tofu is
YYUUCCKK!! Where's the beef, where's the pork? <VBG>

George

Dianna Visek wrote:

> I regularly eat chutney with rice and tofu. It's also good with cream
> cheese as a spread. Just put the chutney over the block of cream
> cheese. I often cook chicken with chutney. Keep trying things and
> you'll find more uses.
>
> Regards, Dianna
> _______________________________________________
> To reply, please remove "fluff" from my address.

Not in my arteries!

Regards, Dianna (who hasn't eaten beef or pork in 30 years)


On Tue, 07 Oct 2003 07:47:50 -0500, George Shirley
> wrote:

>As a devout southern male all I can say about chutney and tofu is
>YYUUCCKK!! Where's the beef, where's the pork? <VBG>
>
>George
>
>Dianna Visek wrote:
>
>> I regularly eat chutney with rice and tofu. It's also good with cream
>> cheese as a spread. Just put the chutney over the block of cream
>> cheese. I often cook chicken with chutney. Keep trying things and
>> you'll find more uses.
>>
>> Regards, Dianna
>> _______________________________________________
>> To reply, please remove "fluff" from my address.

_______________________________________________
To reply, please remove "fluff" from my address.

In article >,
says...
> Not in my arteries!
>
> Regards, Dianna (who hasn't eaten beef or pork in 30 years)
>
>
> On Tue, 07 Oct 2003 07:47:50 -0500, George Shirley
> > wrote:
>
> >As a devout southern male all I can say about chutney and tofu is
> >YYUUCCKK!! Where's the beef, where's the pork? <VBG>
> >
> >George
> >
> >Dianna Visek wrote:
> >
> >> I regularly eat chutney with rice and tofu. It's also good with cream
> >> cheese as a spread. Just put the chutney over the block of cream
> >> cheese. I often cook chicken with chutney. Keep trying things and
> >> you'll find more uses.
> >>
> >> Regards, Dianna
> >> _______________________________________________
> >> To reply, please remove "fluff" from my address.
>
> _______________________________________________
> To reply, please remove "fluff" from my address.
>
Sorry, Diana, but I'm with George....bring on the pork loin! (I know, I
know.... Just promise you'll dance at my funeral.)

Chari

Don't know 'bout this chutney, but others can be used for dipping Indian
breads, samosas, etc. or used as a sort of liquid garnish (there must be
a word for that) on curries and such.

David