A Chutney-Induced Crisis
Posted by Trott
I made pear chutney today and now I have gallons of chutney in my refrigerator. As I work through the long-simmered chutneys in The Joy of Cooking, I find myself having a small vegetarian-related crisis.
The fresh chutneys (mint, mint-cilantro, tamarind, pineapple) were all delicious with naan or papadum.
The long-simmered chutneys (green mango, apple, and now pear) don't work so well with the naan and the papadum. And the recipes yield a lot more chutney than with the fresh ones. They really would go well with...well...meat.
I suppose I could solve this problem by finally getting my act together enough to can the results of the recipes and then give the jars away. But that's too easy.
Surely, somewhere in San Francisco, there must be a carnivore willing to consume gallons of apple and pear chutneys. Where does one find someone who eats chutneys straight out of a bowl or something?
I made pear chutney today and now I have gallons of chutney in my refrigerator. As I work through the long-simmered chutneys in The Joy of Cooking, I find myself having a small vegetarian-related crisis.
The fresh chutneys (mint, mint-cilantro, tamarind, pineapple) were all delicious with naan or papadum.
The long-simmered chutneys (green mango, apple, and now pear) don't work so well with the naan and the papadum. And the recipes yield a lot more chutney than with the fresh ones. They really would go well with...well...meat.
I suppose I could solve this problem by finally getting my act together enough to can the results of the recipes and then give the jars away. But that's too easy.
Surely, somewhere in San Francisco, there must be a carnivore willing to consume gallons of apple and pear chutneys. Where does one find someone who eats chutneys straight out of a bowl or something?
Labels: joy of cooking
1 Comments:
You talk about a huge batch of chutney; but, I haven't seen any of it.
What's the deal?
Plus, I eat meat!
erik_flannestad
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