Make sure to read the first two posts on the November party! Sadly, I think I have about four more posts to go on this party--I REALLY cooked a lot of food.
It's possible some of you might find this post cheating but that's fine with me--the good thing about writing a blog is that you make your own rules. I made Curried apricot chutney (p. 950) but since I wanted to use it immediately I made a few changes and didn't bother with the canning aspect.
I simmered water, dried apricots, onion, and sugar for a half hour:
In another pan I cooked cider vinegar, ginger, curry powder (I used up all of my homemade curry powder--I need to make more), and a cinnamon stick. I didn't bother with the canning salts because I wasn't going to can the chutney--I just added some actual salt:
I removed the cinnamon stick and added the vinegar mixture to the apricot mixture, stirring in golden raisins:
It was delicious! And easy. It didn't have the 5000 ingredients of the tropical chutney. I wish I had more exciting stuff to say about this dish but I my brain isn't totally powered on. I would make it again, which I can't say about all recipes.
Chutney cheese spread (p. 76) sounded good. Instead of mango chutney (which I would be severely allergic to) I used the apricot chutney I had just made. I mixed chutney with cream cheese:
I sprinkled walnuts on the top and called it a day. It was delicious. I love cream cheese spreads and the chutney had a nice sweetness to it. I really like chutney but I think it's under-appreciated by Americans. Tell me, do you eat chutney? Can I work chutney into this paragraph a few more times?