Chutney: how mcuh liquid do you leave in
First time making it and I’m not sure if I should reduce all the way to jam consistency or leave it soupier? Making it with green tomatoes and the usual sweet-sour favors if that changes anything. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude