tag:blogger.com,1999:blog-4839446319927646811.comments2009-11-09T11:19:27.895-08:00Evenoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4839446319927646811.post-9827929952388113912009-11-09T11:19:27.895-08:002009-11-09T11:19:27.895-08:00This looks like it would be delicious, but I found it too late to try as I&#39;d already tried out another pumpkin chutney recipe. I&#39;ll try yours next year, or maybe with some squash we have in the garden.pickleandpreservehttp://www.blogger.com/profile/13888695663838727000noreply@blogger.comtag:blogger.com,1999:blog-4839446319927646811.post-7763442435991601172009-09-21T10:07:33.386-07:002009-09-21T10:07:33.386-07:00this recipe reamained very runny - not like chutney al all but very tasty!foodiehttp://www.blogger.com/profile/06897471838431530167noreply@blogger.comtag:blogger.com,1999:blog-4839446319927646811.post-61206406298880523112009-03-30T03:49:00.000-07:002009-03-30T03:49:00.000-07:00I've just made this recipe, very nice - I'm looking forward to it aging. I particularly liked the colour and texture.<BR/>Do you use a course or fine grater?pickleandpreservehttp://www.blogger.com/profile/13888695663838727000noreply@blogger.comtag:blogger.com,1999:blog-4839446319927646811.post-66638061707168046572008-12-15T03:44:00.000-08:002008-12-15T03:44:00.000-08:00Eve,<BR/>From Brazil a friendly hello with my best wishes:<BR/>GeraldoGeraldo Maiahttp://www.blogger.com/profile/01080724892206562047noreply@blogger.comtag:blogger.com,1999:blog-4839446319927646811.post-73586320978301255812008-09-20T12:04:00.000-07:002008-09-20T12:04:00.000-07:00I&#39;m going to make some G.T chutney tomorrow following this recipe, having a surfeit of green toms which were picked before blight set in. I chose this recipe in preference to the one by Keith Floyd on the BBC food website, so i hope it works out. What I&#39;d like to know is, why are your recipes for using green toms &amp; red toms so wildly different? I absolutely love garlic, but there is none in the G.T chutney, but there is in the R.T. Any enlightenment on this? Many thanks for the recipe in any case.johnhttp://www.blogger.com/profile/04473354943997196994noreply@blogger.com