This pumpkin tomato chutney is really wonderful. It is full of fruity flavors, gets its sting from a little dried powder of the Carolina Reaper, the hottest chilli in the world (June 2018) and it can be used to accompany virtually any savory dish. We used the Cinderella Pumpkin but this chutney should work with any other variety of pumpkin as well. It is important though to use a fully ripe pumpkin. That's why it is quite ok to purchase only half or even a quarter of one of
this big fruits / vegetables. This way you can have a good look at the fruit flesh and have a better chance to pick a really ripe pumpkin. The fruits develop much more aromas and sweetness when they are fully ripe.
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Mar 15, 19 07:13 AM
I'm experimenting with bread making now. I've tried sorghum and cassava flour, then sorghum and cassava sourdough, and sourdough with white wheat flour.
Mar 15, 19 06:57 AM
Herby curly kale and mixed bean soup I love this herby kale and fava bean soup done the old fashioned slow way. As my husband is German, we often eat
Feb 01, 19 04:11 AM
preparing and cooking nopales