Friday, 1 September 2017

Chutney in the herb garden

Herbs are doing well despite the long dry summer. Time to make chutney again with some gorgeous tomatoes from the market, just the right green and red mix. This time I am making a proper Indian chutney with a recipe brought back from Kerala so it's extra piquant with the chiles from the garden, they are just turning from pale green to dark before becoming vibrantly red, at this stage they are extra hot. The chutney also has mint, sage and basil, ginger and lots of garlic.
Now have to be  patient and wait at least a month to taste it, as with all chutneys it needs this time to
continue the vinegar/sugar chemistry in the jars.    


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