Ian
Cant stand song bird madras and fed up with chicken masala, so can you
let me know when you have some large black labradors going cheap
steve

I'm going to send all your comments, plus lots of cutie puppy pictures to "Mrs Cactus"...guess whose feet won't touch...??!!!...beter move out and make room for the patter of all those tiny doggy feet.....

OK Biki   I give in   Nobody touches the cactii, they are the only thing I have left to cuddle now that Mrs Cactus knows I want to eat cute little doggie woggies.
Oh well its a veggie curry for me tonight

mediteranean chutney

450g/1lb spanish onions
900g/2lb riped tomatoes chopped
1 aubergine 350gms/12oz cubed
450g/1lb sliced courgettes
1 yellow pepper seeded and sliced
1 red pepper seeded and sliced
3 crushed garlic cloves
1 sprig of rosemary
1 sprig of thyme
2 bay leaves
1 tbsp salt
1 tbsp paprika
300 mls vinigar(malt if poss)
400 gms/140 gms gran sugar

put chopped tomatoes onions courgettes peppers aubergines and garlic in a preserving pan, pop lid on and cook for about 15 mins stirring occasionly. tie thyme and rosemary together, add also the bayleaf, salt ,paprika and half the vinigar. simmer uncovered for 25 mins until veg are tender and juices reduced. add remaining vinigar and sugar and stir over a low heat until sugar disolved. simmer for 30 mins stirring frequently.when chutney is reduced toa thick consistancy and no liquid remains, discard the herbs. spoon chutney into warm jars. leave to stand till cool. cover with lids. store in cool place.allow to mature for 2 months. when open keep in fridge...greaseproof paper is good to pop under your lids to stop the acid in the vinigar corroding them. always use clean jars.........happy cooking