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Very nice chutney. I found it a little thin for my taste (even after 30 min cooking) and might cut back on the vinegar and sugar just a little bit next time. Along those lines, I wanted to make sure the amount of vinegar was correct before I made this and decided to look it up at the original source. While there, I noticed it mentioned fresh ginger (use 3 times as much as dried) and since I had some fresh ginger I needed to use, I did, supplemented with a bit of dried. After cooking for 30 minutes I used my potato masher to break up the fruit a bit. Now to figure out what to use it on first! Thanks Syd :) [Made for PAC Spring 2011]
I cutted the sugar and it came out perfect. In about 20 minutes it was thik enought to serve.
We all enjoyed it! I have some leftovers that I will use with an indian meal.
Thanks for posting it!