Monday, July 1, 2013

Daryl Gerber, Mango Chutney & Murder

Today's guest post is from author, Daryl Wood Gerber. Read on. 

DARYL WOOD GERBER aka AVERY AAMES pens the Agatha Award-winning, nationally bestselling Cheese Shop Mystery series. As Daryl, she writes A Cookbook Nook Mystery series, featuring a culinary bookshop and café owner. Daryl’s short stories have been nominated for the Agatha, Anthony, and other awards. As an actress, Daryl has appeared in “Murder, She Wrote” and more. Visit Daryl & Avery at Check out her recipes on her blog And friend her on Facebook.

I have to admit that I was never a mango person. It’s a fruit that is sort of bland. It’s like a papaya without the punch. And it’s hard to cut. My favorite fruits are peaches and nectarines. When June and July come around, I am in heaven!!  (Hear me singing?)  

But a friend gave me a recipe for mango chutney, and I thought, okay, I have to try it one more time. I like most things “Hawaiian.” Mai tais, pineapple, a soft island breeze. Maybe this time I’ll like mango. My friend promised I would. 

And I did! The recipe has cloves in it. I adore cloves. Delish! * I think the recipe would be great made with peaches or nectarines, as a substitution.

Small tip: one of the main things I’ve learned over the course of doing research for my culinary mysteries is that cheese should always be served at room temperature. Why? Because the chill from a refrigerator makes the cheese texture too firm. The warmth of room temp brings the cheese back to the texture it should be. Brie can be one of those cheeses that tastes sort of like cardboard if eaten too cold.

Note: This chutney was good the next day dolloped onto cottage cheese for lunch.


½ yellow onion, chopped fine
1 Tablespoon oil
1 Tablespoon apple cider vinegar
1 Tablespoon brown sugar
½ teaspoon thyme
½ teaspoon cloves
2 slices mango, chopped
½ tomato chopped fine
1 Tablespoon fresh basil, chopped
4 ounce wedge of Triple Cream Brie  * brought to room temperature
8-10 crackers or crisp bread

Cook chopped onion in oil until wilted.  Add brown sugar, vinegar, thyme, cloves.  Cook one minute.  Remove from heat.  Toss in mango, basil and tomatoes and toss until combined. 

Set on a plate.

Adorn wth a wedge of brie and crackers or slices of crisp bread.

Use a spoon to put chutney on crackers. Add slice of cheese.  Yum!

QUESTION: Are you an appetizer and entrée person or are you an entrée and dessert person?

Do you ever sample foods that aren’t really in your comfort zone? What’s the riskiest or most exotic food you’ve ever tried?

Daryl's new book, FINAL SENTENCE, comes out tomorrow, recipes included. She says, 
"This is a new cozy mystery series featuring Jenna Hart, an avid reader, admitted foodie, and owner of a cookbook store in picturesque coastal California."


  1. I didn't know that cheese should be at room temp. You learn something new every day. Daryl is a great author!

    1. Thanks, Kim! Yes, we do learn, don't we? The fun of life!



  2. This recipe looks great. I can't wait to try it.

  3. I'm looking forward to reading Final Sentence, sounds like a great book.

  4. Your book looks really good so does the MANGO CHUTNEY AND BRIE..I would love to start with dessert always but I'm a entree first than dessert. Love to sample new foods..

    1. Teena, I know what you mean about entree first. But there are days when I need my sweets! :)


  5. Love reading books with food in them. Yes, I'm a reading foodie! Thanks for the chutney recipe.