Usually I do pieces, but this time I had a whole chicken, so I spread it on top of the whole thing. Some dripped down, so the chicken on the bottom had some flavor of it too, though not as much.
(I was in a rush to get to a meeting before. About chutney: what I like is that it doesn't need to gel to be really good. I've used apples and pears with cranberries, or mango and ginger, and it's all good. If I have limes, I blanch them and chop them up; the peel turns into a nice slightly chewy bit. Also, sometimes I put crushed walnuts in at the end, which is great for texture.
For vinegar, I tend to stick with apple vinegar, since it's tart but fruity, and easy to find in quantity.
For the spicy component, it varies, with garlic, hot peppers, hot sauce, cayenne powder, etc.
Spices usually include cinnamon and cloves, along with whatever smells right at the time :-)
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Date: 2005-04-04 11:12 am (UTC)(I was in a rush to get to a meeting before.
About chutney: what I like is that it doesn't need to gel to be really good. I've used apples and pears with cranberries, or mango and ginger, and it's all good. If I have limes, I blanch them and chop them up; the peel turns into a nice slightly chewy bit. Also, sometimes I put crushed walnuts in at the end, which is great for texture.
For vinegar, I tend to stick with apple vinegar, since it's tart but fruity, and easy to find in quantity.
For the spicy component, it varies, with garlic, hot peppers, hot sauce, cayenne powder, etc.
Spices usually include cinnamon and cloves, along with whatever smells right at the time :-)