Blog Entry: Blog. A note in my diary, written at the beginning of the year, reminded me that now, taking advantage of nature's bounty, is the time to make chutneys. It's not that I eat a lot myself but a jar of rich, fruity chutney, carefully labelled with its name, ingredients and uses makes a lovely gift to give a hostess when the annual season of Christmas feasting and festivities comes around. The internet is a great source of inspiration for recipes so to date, ten yellowing limes have now been transformed into gleaming jars of chutney as a perfect accompaniment to curries and a bowl of freshly picked wild plums now await their metamorphosis along with cooking apples, spices and crystallised ginger to accompany cheese, salmon and cold turkey. Only trouble is keeping up a sufficient supply of jars! Jacquie Clarke

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