No, I’m not talking about me. Really I’m not. Well, not this time.
I love chutney. For some reason, I always thought it was too exotic for me to make. After all, it was sold in the international food section and in small, pretty jars. And sometimes at relatively expensive prices. You can guess where this is going, can’t you?
Yes, I made my own.
I went online and searched for chutney recipes. I had peaches, so I knew that was going to be the star ingredient. Other than that, I was pretty open. Most recipes called for golden raisins, which I didn’t have, so I use plain old raisins. Other than that, I took a little from this recipe, a little from that recipe . . . well, you know.
In general, I’m happy with the final result. There are some things I would change, though. For example, most recipes said to cut the peaches into wedges. Next time, I’m going to dice them, and that’s what I’ve put in my recipe. The heat was very subtle, too subtle for my taste. Heat levels can vary from jalapeno to jalapeno, so it’s kind of a shot in the dark when it comes to seeding them. I tend to always seed them and either add more jalapeno or red pepper flakes. This time I added red pepper flakes to increase the heat.
I’ve enjoyed this chutney with chicken and pork. I’ve also put it and homemade cheese on crackers for a really tasty snack.
So what did I learn from my chutney experiment? First, I’ll make more chutney. And I don’t have to buy it anymore. It can be exotic, but really good chutney can be made from items found at almost any grocery store. And you may have most if not all in your refrigerator or pantry. In other words, exotic doesn’t have to mean difficult.The Enabling Cook