Chutney

deborah64

Good afternoon all, i,m making Marrow and ginger chutney this afternoon, and the recipe says to season it, but dosn't say with what.
Does anyone have any ideas, would hate to add anything and ruin it.
Thanks in advance

floyd

Season usually just means salt and pepper, does the recipe have any other spices in like nutmeg, mace, cumin, cinnamon etc?

deborah64

Thanks for your quick reply, it has marrow ( of course lol), onions, apples, ginger, garlic, raisins and white wine vinegar, but no other spices.
I did think salt and pepper but o/h just gave me a funny look and sent me on here to ask, think he is slowly turning to o/s lol
Thanks again
debb xx

floyd

I had a look through quite a few recipes and alot dont have any additional spice other than the ginger so its not a bad thing. Follow your own tastes and if you like a bit of a spicy aroma in your chutney add a teaspoon of cinnamon a pinch of cloves or nutmeg. My feeling is that without spice it will taste more like a marrow and ginger jam (which in itself is delicious) so follow your nose

deborah64

One more question if you don't mind , do i need to wait for the chutney to cool before i put the lids on

floyd

Nope, put the lids on tight while its hot so it creates a vacuum as it cools. Hope my reply isn't too late

deborah64

Thats great thanks, just in time too.
It smells lovely in my kitchen
thanks again, i'll leave you in peace now.

floyd

I was in the same position as you this time last year, I had only just started making chutneys and jam and was full of questions but the lovely people on here answered all of them so its nice to return the favour Now I have a cupboard full of lovely jams, pickles, chutneys and relishes that make fabulous gifts for people and its a great feeling to know nothing is wasted

deborah64

You have been an absolute star :A , this is our first attempt at making chutney and we now have 7 jars of Marrow and Ginger sitting in our kitchen.
Once again thanks for all your help :T:j