Meet the Cook: My two grown sons (I have two granddaughters) actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. It will keep for months in the freezer.
I like to crochet and sew, and I'm active in my church. Three times every month, I cook for Wednesday suppers at church - 40 to 50 people each time.
-Lela Baskins, Windsor, Missouri
“Tangy and bright, this tasty chutney can top cheese spread on crackers or be spooned on a dinner plate alongside any type of meat. A jar of it also makes a nice holiday gift.”
—Deb Darr, Falls City, Oregon