Hello From The Isle Of Wight.

[nancyrowina]

Hi Nancy, don't think I'd see the needles even from the top of the mountain out back here.

I have a fear that chutney and preserves require a lot of ingredients, taking temperatures, and a whole lot of stirring. I like stirring, but not in the kitchen.

Chutney doesn't need all the temperature taking, you do just boil the lot in vinegar and with sugar until it thickens which usually takes a couple of hours. The hardest thing is all the chopping, I've got strange callouses from it all on my hands.
Jam is a bit more complicated and you have to add pectin I haven't tried that yet myself as I mainly have vegetables to preserve most of the time.

[taff]

If you don't mind a fine chutney, I found this mincer most helpful
VINTAGE ORANGE 702 SPONG MINCER KITCHENALIA CLASSIC | eBay
mine was free from a skip though

[MyLifeWithAndrew]

Hello & welcome, Nancy.
Great blog...my husband loves chutney so I will be referring to it (and the Squidoo) in the future.