Advertisement
Easy
Published 2007
Iranians like chutney, but most of their pickles are of the sour and salted variety. Only in the south and east of the country do they make anything resembling chutney, and I have been unable to find any written recipes for this. Yet there are certain Persian dishes which cry out for chutney as an accompaniment (kebabs and the spicier casseroles). So I turned to Jo-Jo.
Jo-Jo was my grandmother. She was a wonderful cook, master of all the culinary arts of old England, although I don’