Hiya French tart I found your recipe some time ago. I used this on the side of a madras with poppadums at one of my dinnerparties and the response was fantastic. Chunky and sweet perfect with the heat!!!! I call it Indian Gem Chutney because it is a gem. Well done & thankyou.
Tarty, this is great stuff. I was concerned when first jarring it up that the flavors wouldn't meld but, after 5 months in storage, they have turned to ambrosia! Looking forward to using this as an accompaniment to many dishes and extras in the coming months.
Wow--what a wonderful relish!! The brown sugar and apples are a wonderful combination in the middle of a savory relish. I have canned a whole recipe. When my sister tried it she begged for more than one jar. This will be wonderful as an accompaniment to many meats and cheeses I'll serve in the coming year. I think everyone needs to make a batch to understand its unique flavor. Thanks so much French Tart.....I will make in often in the future. Frank