RH> I've never been a big chutney fan.  Go figure.
 IH> That might be because you've not had any good ones. 
 IH> Almost every bought chutney I've ever eaten was 
 IH> revolting. The exception - and I write this for purely 
I can't get many here, prepackaged.  The recipes are a snap to find though.  
I can even get a Mrs. Beeton[sp]'s Puddings and Desserts cookbook, if 
needed.:)
 IH> academic interest, because you have NO chance of 
 IH> finding it, is "Geeta's Mango Chtuney" which I tried 
 IH> early this year on a visit to the UK. That is a typical 
You're probably right.  I'll bet some place in New York carries it, but 
that's about it.  Mango jams I can get, and guava paste, but no mango chutney 
a la Geeta's.
 IH> The nearest thing we can get to that is german dill 
 IH> pickles, which we saw when we were visiting Denis 
 IH> Clement (who writes to Cuisto.032, a french language 
 IH> cookery echo) in Alsace.
I'll have to look out a good recipe for you, eh?:)  The german ones get 
fairly close, but the Polish ones are even closer, at least the polish-style 
dills I find here.  
 RH> it's a recipe from a late 40s Betty Crocker cookie book.
 IH> I'm STILL working on Jacquie... sigh. If we'd only sit still long 
ough.
Tie her to the kitchen stove?
 IH> I DAREN'T eat too many cookies, they go to my (already 
 IH> far too ample) waist as if by magic. But the odd really 
 IH> superb recipe is always welcome when we have friends or clients.
I've loaded some really dangerous stuff in the last few days, including a 
ricotta cheesecake in a message to Michael L. that did a disappearing act the 
last time I made it.  It went to a church potluck and .....empty plate.:)
The cookies are in a different category, but with the same results.  They're 
the ultimate in dunking cookies too - great in coffee or whatever.
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