Ah, thanks for stopping by, @goldendawne. I am wanting to start fermenting, but I'm a bit short of place to leave things to brew. Chutney is very easy to make and yest there are endless varieties of flavours. Really, they are relishes that one uses either as accompaniments or to add flavour. They are integral to certain dishes her, and essential accompaniments to curry. Fabulous, too with cheese and with meat. Like all preserves, they keep forever and also, when you're done with canning the sweet stuff, it's good to have something savoury.

Good weekend to you!