[noshed]

I have studied the book. Got extra tips off Val. Spent the evening chopping. Tomorrow it's blast off.

[Val H]

Pictures then of the finished product!

[noshed]

Flaming supermarket only had very small tins of mustard powder. I remain undaunted though.

[wighty]

Sorry Val, but for the last four years have used Rick Steins recipe for Picalli.  Family now rely on it.  Very good 'after taste' (burn). (it is also referred to as baby's nappy in our family, can't think why).

[Yorkie]

Whatever your opinions of different recipes, Wighty, given that Val and John spend a lot of time effort and money supporting us and these forums, I think a bit of tact (and thinking before posting) would not go amiss? 

[noshed]

Well I've done it - very easy really. And I've prepared the toms and onions for the relish. I'm on a roll now. Christmas presents will not be a problem for me!
Pics tomorrow, maybe.

[noshed]

The relish has landed. I need some labels now. Chutney at the weekend.

[noshed]

I've done me labels

[Val H]

What's next then? Jam?

[noshed]

Steady on I'm still coping with chutney!

[noshed]

9 jars of chutney. I cooked it for 3 hours and it was still a bit runny so I put some cornflower in. But I think it will be OK. I adapted a Val recipe to suit what I had but it look georgeous.