The Lengths

It would seem that this week and next I will jump through complete hoops for my girl, attending to her every whim - and why not.

It appears she has no homemade chutney to take away with her. Chilli jam, yes, but chutney, not a drop. I rushed around gathering up ingredients, finding the right recipe and clearing space and jars.

Chutney is an Autumn pastime and I felt most peculiar making it whilst still holding onto Summer in my bare feet with the kitchen door wide open. So I chose Mediterranean Chutney - that ticks all boxes. I used a more smokey, hotter pakrika than usual and it packs a delicious punch. This is one which should be left for a month or two to mature, but is easily eaten straight away. Infact straight from the jar, dipping in apple slices, or dunking oatcakes - cheese rarely gets near it and ham, well it just doesn't stand up to the dunking challenge.

We may have this batch finished before tomorrow.