Chutney in a Tefal Jam Maker?

mathsus

I got a Tefal Jam Maker for Christmas. Has anyone tried making chutney in theirs? There are no recipes anywhere that I can find & Lakeland haven't posted my post on their forum... Can't imagine how to even start. Help!?

Trow

http://www.ukparentslounge.com/index.php?pg=176&utwkstoryid=1638

This might help you? It is a chutney recipe done in the tefal jam maker, but hopefully you could play around with it to suit you.

mathsus

Thanks for that... I'll pluck up courage & give it a try!

mummysaver

Hi there, I make loads of chutney in mine, any chutney recipe works, you might need to cut down the ingredients though as it doesn't make more than about 3lbs in one go.

My normal version of a chutney for the kids cheese sarnies is a few apples, a few onions, all finely chopped, about 500g sugar, bottle of malt vinegar (value stuff works well!) couple of handfuls of raisins, mustard seeds and sometimes a pinch of chilli.

Just remember that like the jams it'll thicken slightly when it cools, so don't overcook it! Oh and open a window, the smell of vinegar is strong! Good luck!

jcr16

mummy saver that sounds nice. i don't have a tefal jam maker could i make this without one ? if so how. also what type of sugar it is ? cooking apples or eating , when u say a few would 6 bed enough? and is it vinigary once cooked ?

soz loads of question but last time i made chutney it went so bad i wasn't able to stomach the smell of vinegar for ages

mummysaver

Hi jcr, it's fine to cook in a pan, just make sure it's a heavy bottomed one, if not you need to really keep stirring so it doesn't stick, a heavy one just needs the odd stir!

You need about the same amount of apples as onions, generally I would use a bag of cookers, eating apples can be used though, think 6 cookers would be about a normal bag size, then a bag of onions, so about a kilo. These all need to be peeled and chopped into the final size that you want them to be in the chutney, so fairly small. A bag of raisins or saltanas, just the normal value bag is fine. About 4 teaspoons of mustard seeds and a pinch of chilli for a bit of heat if you want it, though these aren't necessary if you haven't got them. Then you need a kilo of dark brown sugar, 2 or 3 bottles of cheap value malt vinegar - enough to just cover the other ingredients when they are in the pan. Heat and stir until the sugar dissolves, then simmer on a low heat for a couple of hours, prodding and stirring every 10-15mins or so, after this time it should have started to thicken a bit and look sort of gloopier, now stir until it thickens a bit more, not too much as you don't want it to set like glue and be really hard, remember it'll thicken a bit when it cools.

If it gets too thick just add a bit more vinegar and cook a bit longer. If you put it in jars and it's too runny then you can simply reheat and thicken it before putting it back into jars.

Don't forget that your jars need to be sterilised, I just wash in really hot soapy water, or in the dw if you have one, then dry them out in the oven.

The house does smell of vinegar whilst it's cooking, but the final product shouldn't be vinegary, it loses that astringent top note and combines with the sugar to give a much softer taste and smell.

Hope these instructions make sense! If not just yell! You can vary what goes in as well, obviously apples make quite a sweet chutney, but you can use green toms at the end of the summer or marrow or anything really, the only constants in mine are onions, sugar and vinegar!

mathsus

I have just made Delia's Old Dowerhouse Chutney in the Tefal jam maker! I cut the ingredients down to a third.... I had to add water as it got too thick and it only made 1 1/2 jars instead of the 3 I was expecting, but it was quick & easy! Proof of success will be in the eating I suppose. Will try again daring to put a bit more in and adding water.... Watch this space. Thanks!

jcr16

thanks mummy saver for that. i will def try it . could i instead of 3 value vinegars use 2 values vinegars and the same qty of water ? would that work? hopefully i'll only have 1 child at home next week so i can pop to town to get the bit's then give this a whirl.

jcr16

well i'm making this as we speak. so will see what the result is in a couple hour's.and report back. i've got the jars in the dishwasher.

bit annoyed with myself as after i spent ages chopping up all the apples and onions into little bits i remember i had one of those jml nicer dicer's. But never mind i will add it on the recipe when i write it up neat later and that will remind me in future use.

mummysaver

Good luck jcr, I'm sure it'll be delicious. Sorry I didn't reply about the water - sure it'd be fine though! I find chopping everything up quite therapeutic if I've had a stressful day lol!

I made a winter ale chutney in the jam maker the other day - thriftlady mentioned Hugh FW's one, not having the recipe I made it up! It contained swede, cauli, onion, sugar, apples, vinegar, guinness, smelt really lovely as I put it in the jars. Well ds opened a jar yesterday and it's now his new favourite! He says it could do with a bit longer to mature, but wants some more made! Guess it must be nice if he likes it, as he is the child who used to eat the pickle straight from the jar with a spoon if he wasn't watched, even now he'll happily make himself a pickle sarnie!

I now need to hunt down the real recipe I think!

jcr16

seems to be going ok. it still bubbling, slowly starting to get thicker. i used all vinegar in end. i've tasted little bit and flavour seeems nice. as i didn't have any mustard i used 2 tbl spoons of worcester sauce i love this.

how long do i need to leave it in jars before can use it ?