An old recipe of my mother's. Great on cooked eggs, hamburgers. Better than store bought relish.

Based on the preserving recipe of Oded Schwartz, I made my own version using the ingredients that are easier to find in Japan.You can eat this chutney straight away, but it will be even tastier if you let it sit for more than 1 month.You can store it at room temperature for more than 2 years, but keep in the fridge once opened.You can omit some of the ingredients, or you can add something to it, too.I've tried with raisins, nuts, orange, dates, bell peppers, and plums from umeshu, etc. Recipe by Ogunyanko

A very versatile Chutney or dip to go with snacks and salads

To make stomach happy just enjoy this chutney which is not only delicious but healthy too

~perfect for the Holidays~

#goldenapron#post20

A versatile and flavour-boosting condiment for your dishes

#mysterybox3 /post -1 /date: 26.6.19This is a typical Bengali style sweet chutney and served mostly at the end of lunch or dinner with fried papad. Adding dates and aam papad enhances the taste of this delicious chutney.

Something quick

Nice autumn chutney great with cheese or cold meats. Inspired by a recipe on the bbc good food website, I changed a few of the ingredients to my own taste.

A middle - Eastern chutney Dip with an Indian twist.. taste awesome :ohyeaah you are gonna lick your finger.. for sure :evilgrin