Chutney making outdoorsOur spring yoga season (March, April, May, 2016) is nearly upon us and feeding the guests is an enormous responsibility mixed with much pleasure.

This seasons carrot chutney is ready to be cooked; 20kg carrots, 6 kg onions, 6kg tomato, half kilo fresh green chillies, 400 grams garlic, 400 grams ginger, one kilo raisins plus herbs and spices.

Cooked outside on a log fire – the end result should be superb.


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