Does Apple Chutney Thicken during cooking or on standing?

Muppet81

Hi Mummy Jo,

I was so pleased to see this thread as i am in the process of making the same recipe. It has just had its 40 mins but is still very runny so I will let it carry on for about the same again.
Smells nice
Thanks for posting.

tescodisco

Hi,

I've made this recipe before and it def takes a bit longer than she says - or it always has for me. It's really nice though, worth the extra time.

Mind, I found that this is a bit more liquid than a lot of other chutneys, because the apple breaks down a lot more than other vegetables, it's more like a thick sauce.

If it's too spicy I'd leave some of the spice out - I've definately varied the spices on this....

Good luck!

Mummy_Jo

I'm always nervous about using spices so could you tell me what variations and quatities you would use if you varied it. I am too nervous to try in case it is disgusting!

Thanks

Mummy Jo

Muppet81

Four jars are now sitting gleaming on the worktop.

I had no chillis so used some dried chilli flakes. Think I went a bit mad with them. It is definitely spiced :eek: :eek: but rather good. Labelled Pam's Killer Chutney.

Just the thing to warm us up on cold days ... I don't think we will need heating.

Ossy

This is delicious . Keep for about 3mths before using.
4 lbs Tomatoes 4lbs apples 1lb raisins 1lb onions 3lbs Demera Sugar 4oz salt
3Tbs mixed spice 1/4 oz chillies 1Tbs ground ginger !/2 oz garlic
1& 1/4pts malt vinegar.
Method
Cut the tomatoes and cook slowly in the vinegar. Mince the apples, onion, raisins, garlic and chillies. Add to the pan with the sugar,salt,ginger, and spices. Cook slowly until the mixture thickens. Pot and seal. Enjoy!

wogglemaker

This is from "Harrods book of Jams Jellies and Chutneys", we used to set up a production run and fill 2 yes 2 preserving pans - Mothers WI ladies even entered it into one of their competitions as it tasted better than their entries.

brilliant if you grow yOur own veg and have access to fruit trees like we used to.

Autum Chutney makes 3.2 kg (7lb)
450g - 1lb plums
450g - 1 lb apples If we could not scrump them from an old orchard localy, we used pears (had tree in garden)l
450g - 1lb tomatoes
450g - 1lb onions
450 g - 1lb demerara sugar
2 large cloves garlic
1 pt vinegar
1/4 tsp mace
1/4 tsp ground mixed spice
450g - 1 lb sultanas

Wash, halve and stome the plums. Peel and core the apples. Wash and chop the tomatoes. Skin and slicr the onions; Skin and chop the garlic.

Mix the fruit and vegetables togeather and put into a preserving pan with all the other ingreddients except the sugar. Simmer for aout 30 mins until tender.

Add the suger and stir until disolved. simmer gently stirring frequently, until thick.

Pack ito hot sterelised jars and seal. (mature for three months)

rxsied

Ok so I was making my first ever chutney today and came across this thread.
It's apple, mixed fruit, ginger and cinnamon, (as I thought apple and cinnamon makes a nice combination) it smells absolutely amazing, although after almost two and a half hours the thickness hasn't really changed, I'm unsure if maybe I turned the heat too low or if its just because of the fruit and onions? I'll try the cooking for another 30-40 mins and then I shall probably just pot it and see what it's like tomorrow, if it's not different i'll try the "lob it back in the pan method"
thread was helpful thanks guys :]