Okay, I admit it. I like chutney. It’s wonderful on pork (roasted, ham sandwiches–yum yum). But I don’t like mango chutney, and that’s about all you can get around here.
One of our local grocery chains used to carry the Canadian line of President’s Choice food products. (The name always puzzled me, since Canada doesn’t have a president; they have a prime minister — and hunky newly elected one, too!) I used to shop there a LOT just to get the wonderful (can you say more “English”) types of products. My favorite: President’s Choice Peach Chutney.
I could wax poetically about how wonderful, flavorful, and terrific this product is … but that wouldn’t do it justice. You’d have to taste it to believe it.
I can get that peach chutney if I cross the border, but as that’s a 90-minute trip and a hassle involving passports and x-rays (at the US side), etc. Unless I have another reason to go to Canada, peach chutney isn’t enough. I bought four jars in 2014 but I ate it all and here we are in 2015 and I have no more peach chutney. I could buy a jar of Branston Pickle, but it’s kind of crunchie and has a harsh tang to it.
Could I make chutney? Of course. I have a wonderful recipe for rhubarb chutney (which I shared in The Cozy Chicks Kitchen), and is made with rhubarb and apples and is as marvelous as peach chutney. One problem; it’s not rhubarb season. (Although this summer I planted about 10 plants around my yard. I’ll probably be drowning in the stuff next spring and have to start searching for new recipes.)
Right now I’m (gak!) using up the two jars of mango chutney my mother had in her pantry … but I don’t like it. I may go look for an apple chutney recipe to bridge the gap, but on an English or Canadian website. (I don’t think Americans really get chutney.)
So for now I’ll just have to gaze at my wonderful picture of President’s Choice Peach Chutney and start planning my next trip to Canada.
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