Good Chutney

Who doesn’t like a good chutney?  I’ll tell you who; nobody!  Chutney is one of those special delicious foodstuffs that all people of all faiths, races, ages, and genders love (or at least should love).  I’ve been making chutneys for several years now and they never fail to provide a wonderful compliment to whatever other food I am serving them with.  Chutney hence = AWESOME!

I was hanging out with Eliza and Evan and Meg last night, and Evan had kindly prepared a peach chutney to be included with the dinner (a delightful quinoa dish prepared by Meg).  Evan had been telling me about the chutney earlier in the day (he’d made it the night before) and mentioned that he was shocked by the dark purple coloration it had taken on.  He presumed (I assume correctly) that the purple color, in what should have been an orangish peach chutney, occurred due to the inclusion of concord grape raisins.  As such, Evan commented that, obviously, this made the case for using golden raisins in a future chutneys.  For this acute understanding of the chutney preparation I decided to award Evan with some good ol’ chutney experience points (FACT: All acute observations, regardless of subject matter, deserve some XP rewarding, any good DMs of Life knows this shit).  Here is what rewarded chutney XP shall henceforth look like (the specified reasons and XP amounts may vary).

Makes Da Chut Good!

I figure that one can earn some "Makes Da Chut Good!" XP for things like suggesting to add a little orange zest to mango chutney or thinking that throwing some mint chutney on top of a leg of lamb for the last few minutes of cooking is a good idea.

Anyways, good times all around.  The chutney and food with which it was paired was delightful.  Drank some good beer, had some good conversations, earned some quality Charisma points, you know, standard good time stuff.

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~ by Nathaniel on March 2, 2011.

2 Responses to “Good Chutney”

  1. Just wait till you taste our charmoula… its amazing on grilled veggies. We need to grow copious amounts of mint, parsley and cilantro this summer and then freeze large batches. Have you ever tried to freeze chutney? We’ve got some leftover and I might give it a go.

    • I haven’t frozen any chutney before but at the end of last summers harvest we took all the remaining basil and made copious amounts of pesto, which we then froze in muffin tins. It worked out great and is a real easy way to have delicious pesto just about whenever you want. So I assume we could easily do the say with charmoula.

      I think some people often can their chutneys, which might be afun project sometime this summer.

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