Chutney
Has anyone ever made peach chutney? I thought it would be thicker and sweeter. It tastes very vinegary (is that a word?). The recipe called for 5 cups of vinegar and 2 cups of brown sugar, so it's no wonder. It reminds me of NC southern pulled pork BBQ. I reworked it today to try to get it thicker and sweeter. I will open a jar tomorrow and see if it helped. It still tastes OK, and I think it would be good on a pork tenderloin. Just wondering. I plan on giving it all away, and I don't want folks unhappy with it!
Grammylew in Jax
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