Yes, I think I might add some raisins to that chutney...
Oh, yes. All of that combined with a little cinnamon, nutmeg, clove, allspice, and brown sugar, it’s the perfect glaze for a pork loin (or any cut of pork) when the leaves are falling. My time of year. I like to slow roast it, then start about halfway through cooking time, spooning it across the top, then slathering it down the sides and ends. Repeat every fifteen minutes until it’s done. Yum. Even my wife approves, and she has taste buds like Morris the Cat. And the house smells mouth-watering. The only thing that can top the aroma (it enhances it) is when I get out my tea ball, fill it with mulling spices, and simmer it in a pot with a couple of cinnamon sticks thrown in for good measure.