Last night we had Curry-Roasted Shrimp with Chutney and Yogurt with couscous, our all-time favorite recipe with Mango Chutney. Luckily for us, England has been the center of the focus of the Queen’s Jubilee celebration. When it comes to condiments, not all of the Commonwealth countries are so reliable. I sat next to a woman from Australia on an airplane once and she told me that she was as puzzled by peanut butter as I was about Vegemite. We both got mad and were forced to watch “Garfield” to avoid speaking for the rest of the flight.
Mango Chutney, on the other hand, can bring people together. It’s a perfect balance of sweet and savory and is especially good with shrimp and pork. It’s used in both the cold yogurt sauce and as a glaze for the hot shrimp in this recipe, but it’s not at all overwhelming. This recipe is impossible to screw up, much easier than it sounds or tastes, and can be multiplied to feed a large group without any adverse effects to the final product. Try doing that with Vegemite.
– Catherine
our last supper 
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