My chutney goes well with strong Cheddar cheese or cold cooked meats in a sandwich or on your fork, and with curries in the style of northern India and Pakistan. I eat it most often with cheese or cold roast chicken.

The first batch is simmering now, and the jars are ready in the canner. The second batch is prepped and ready to go tomorrow, when I’m on the other side of choir practice and I’ve had a good night’s sleep.

After standing all morning to peel and chop five kinds of fruit, my feet hurt and my back is tired.