chutney

“I became a chutney cosmopolite,” he wrote, “and a raconteur of relish recipes.”

I’m campaigning for them to add the slice from Bridgetown Roti, with honey-jerk chicken and mango chutney, to the permanent menu.

The chutney practically makes itself once you toss all the ingredients together in a saucepan, but you would think this standout relish of sorts requires much more effort.

On top, we put two chutneys and we add some Nasturtium just for the presentation.

I will typically use it to marinate flank steak, but recently I used it with my grilled chicken and stone fruit chutney, and it reminded me how this sauce really does go with everything.