The Preserver's Year

Frugalista

mathsus - have just made your Banana/Carribean chutney (literally just finished potting it all up). I know you have to leave it to mature but couldn't resist tasting it - it's really sharp:eek: - do you know if this improves as it matures?

I'm not complaining by the way, just wondering:D. Thanks for the recipe.

rosemarym_2

I remember my mother making an apple-based jam that set to a hard rubbery consistency - I suppose you can have too much pectin! I made a lemon chutney that was nearly as bad.

Not as bad as the brawn where she left the brains in, and we all refused to eat it when we realised.

mathsus

Frugalista wrote: »

mathsus - have just made your Banana/Carribean chutney (literally just finished potting it all up). I know you have to leave it to mature but couldn't resist tasting it - it's really sharp:eek: - do you know if this improves as it matures?

I'm not complaining by the way, just wondering:D. Thanks for the recipe.

Ooooo I've never tried it straight away! I usually leave things for at least 3 months... will go back & check the recipe... I hope I didn't make a mistake...errrr

mathsus

No, I got the recipe right. If you used cheapo malt vinegar (which I always do) it will take a bit of time to mature.... oh dear, I hope it's ok.. should be sweet with that amount of sugar & dried fruit...

angelavdavis

Debenhams are stocking jam making equipment including jam funnels, labels, thermometer, etc if anyone is interested

Frugalista

mathsus wrote: »

No, I got the recipe right. If you used cheapo malt vinegar (which I always do) it will take a bit of time to mature.... oh dear, I hope it's ok.. should be sweet with that amount of sugar & dried fruit...

Yup! I used cheapo malt vinegar too:rotfl: I have to confess, however, that I had got everything happily bubbling away and then realised I had left out the sugar!!:doh:. Obviously, I added it (chutney had only been in the pan about 15 minutes) and cooked it for a further hour. Surely that couldn't have messed it up could it? (Never made chutney before).

Once again, thanks for the recipe - I'll let you know how it turns out in a couple of months .

My next project is to try the Sweet Chilli Jam......

thriftmonster

Frugalista - I'm sure it will be fine - but definitely leave it for the 3 months - most chutney needs this length of time - especially as Malthus said with malt vinegar.

mathsus

Your posts made me venture to the cellar to peruse my stocks... Well! nothing but yukky overcooked marmalade, peach jam - going mouldy -, mango chutney for curry and 5 jars of beetroot chutney from 2005!! I wonder why this is left? It is absolutely delicious (no hint of beetroot) and I think just needs a bit of judicious renaming a la caribbean chutney! No banana chutney for me to taste for maturity I'm afraid.

thriftmonster

How about "Ruby Chutney" for the beetroot - will rack my brain for something else- or "Cardinal Chutney" - thinking along the red name versions.

mathsus

thriftmonster wrote: »

How about "Ruby Chutney" for the beetroot - will rack my brain for something else- or "Cardinal Chutney" - thinking along the red name versions.

Brilliant!

It's so old tho, no hint of red!! More like 'brown chutney' :rotfl: :rotfl: