Here’s a colorful and absolutely delicious chutney for the holiday season. This “Spicy Christmas Chutney” is hard to stop eating once you open a jar of this pungent and hot concoction. The recipe is a sweet and sour chutney which combines Louisiana satsumas, cranberries and apples with a blend of spices for a powerful mix. I ran across the recipe inspiration on a Scottish internet site — didn’t know that the Scottish cooked with satsumas or made chutneys with this much punch — but it is a great recipe for me because it is a way to use my backyard satsumas. And the recipe is mighty spicy, too, including cloves, cinnamon, ginger and cayenne pepper. Yeah, we’re talking Louisiana, now.Continue reading
I love fresh, ripe peaches in the summertime. They make a juicy and aromatic snack and are one of my favorite summer fruits. My cousin, Barbara, from the coastal town of Wilmington, North Carolina, shared one of her favorite recipes and another interesting way to serve peaches. “Maryland Peach Chutney” is a spicy compote of fresh peaches, raisins and apples. I made a small batch and served it with baked chicken and rice. Continue reading
I always loved the aromas coming from our kitchen when I was growing up when my mother made homemade chutney or relish. And the chutney that she made is absolutely delicious. Chutney is made with green tomatoes and I had plenty of those. In 2012, I planted alot of tomatoes in my backyard garden. I thought that I had covered the tomatoes with netting to prevent the birds, squirrels and possums from eating them. But something still got to the tomatoes and I watched in disbelief as one by one my precious tomatoes disappeared. It was too much to think that all my tomatoes would vanish, so I picked everything — red ones and green ones.
What could I do with all these tomatoes, I pondered? And I remembered my mother’s relish that she canned very summer. I located the recipe, which turned out to be from my grandmother Heisey. Sure enough, the chutney was made from green tomatoes.