I don’t make chutney very often. It’s not that I don’t like it, but there tends to be two reasons why:
- I didn’t grow up with it so don’t eat it very often.
- It includes a considerable amount of manual work. It’s not the end of the world and I could always find the time, but I tend to preserve food that’s a little less intensive.
Having said that, if you’re willing to invest the time, chutney can be very rewarding. It’s very easy to find many uses for it in cooking; I am especially fond of using it when preparing meat, dressing cheese or added to stirfry. This chutney pairs very well with pork and is especially charming when served slightly warm.