Hello, I ask a couple of days ago about the low yield I got from the smoky tomato chutney recipe. Maybe if the tomato's I used were particularly juicy then the raw weight for the recipe is okay but the juice is cooked off as I cook to achieve the test result. Just a thought!
Smoky Tomato Chutneyy
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
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