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Fantastic Chutney....This is like a life sentence this one..if you start making it you can't stop. It is a well known one on the UK food sites and I make it all the time now. I often add some chopped sun dried tomatoes to it in the last few mins of cooking, rather than the raisins or almonds. Very well worth trying... a terrific recipe.The great thing is that it doesn't need to be stored before using unlike a lot of chutneys.
This was one of my first recipes that I used as a professional caterer. It never ceases to please & amaze guests.
I have been making this recipe since around 1977 or so when my aunt gave me Madhu's book ! I make a lot of it all the time ... I adore it and so does my family and friends. Good with curries .. and with cheeses and meats ... <br/><br/>Last year I had an inspiration, and instead of using canned CHOPPED tomatoes, I used a can of chopped pineapple and made it up as normal. It was different but exceptionally good !!!
I love this chutney, I've made it a few times and adjust the spicyness depending on who is coming for dinner.
So how's this for a recommendation? ...I entered this chutney in the Lindsay, ON Exhibition ( Fall Fair) this past week, in the relish class ( open category) and it won second prize! Lovely chutney. I used brown instead of white sugar to give it a richer flavour.
Totally divine - I now make this every year when the tomato glut is on.
I was looking for a tomato chutney recipe to add some chipoltes to. I am in heaven over this recipe! Very sweet, spicy, tart...the flavors just explode. I reduced the amounts to prepare half a recipe. To that I added 1 med onion chopped, 2 canned chipolte peppers, 1 t adobo sauce from the can. I used 3T raisen/ nut mix. OMG this is wonderful stuff! Not too hot to eat, but spicy. I have been putting it on everything....bacon omelettes, tandoori style chicken, even cornbread. Great recipe Evelyn!