Mix with some sour cream for a dip; combine with a little beer or wine,
puree and use instead of plum sauce with duck; drain, mix with bread
crumbs or cubes and stuff a rolled roast.
Kacey

Kathi wrote:
Made a double batch of green tomato chutney today (had to do something
with all the green ones after last night's hard frost) - has tomatoes,
onions, raisins, mustard seed, cinnamon, cayenne, brown sugar, cider
vinegar in it. Tastes sweet and vinegary, with a bit of a hot bite to
it. Question is, now that I've got 9 jars of it, what do I eat it
with?

Kathi

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