That jar is 8 inches tall by 4 inches across, and probably contains 2-3 pounds of home-made chutney. I was given what is probably, at the rate at which I use it, over a year’s supply. I tend to use mustard where many would use chutney, but I gave it a try. I decided to test it with roast loin of pork, which I ate with a salad. It’s very sweet. I mean very sweet. I wonder what went into it? Lots of raisins, for sure. Some onions, courgettes, tomatoes and (I think) potatoes. Probably everything else that came to hand, and maybe even sugar. It’s nice, but I think my guests are going to eat most of it. I prefer my chutney sharper, with the tang of tamarind and other astringent tastes.
[...] I wrote about that very large jar of chutney whichttp://anotherfoodblog.com/wp-admin/edit.phph was way too sweet for my tastes. I thought maybe tamarind might have improved it. The solution was simpler, though. I tested a couple of tablespoons of it in a small jar, rather than risk the whole batch. I added dark soy sauce, about 10 good shakes from the bottle, and stirred it in. Magic! The sweetness was gone, replaced by a mysterious tangy edge. It’s important that I used dark soy sauce, which is matured longer and has a deep, salty tang to it. It worked superbly, which means I’ve got a huge jar of now-palatable chutney to keep my sausages and pork pies amused. [...]