Quick chutney questions

Soubrette

marmiterulesok wrote: »

Wish I could!:D

If it tastes nice, could you at least 'post' the recipe

katholicos

marmiterulesok wrote: »

That's a great idea.Hurried off to look,and it says various extracts of spices and herbs!:([/QUO

I'd use it anyway :-)

marmiterulesok

Soubrette wrote: »

If it tastes nice, could you at least 'post' the recipe

Yes,I can do that.I'll probably make it tomorrow.I've started to eat the plums,they're delicious.Luckily I bought 2kgs!

marmiterulesok

Soubrette wrote: »

If it tastes nice, could you at least 'post' the recipe

It's turned out nicely soubrette,so here's the recipe:

450g cooking apples,peeled and cored
450g shallots or onions
1kg stoned plums
450g seedless raisins
175g brown sugar
1tsp ground ginger
1tsp ground allspice
1/4tsp each of ground cloves,grated nutmeg,cayenne pepper and dry mustard
25g salt
600ml vinegar

Chop the apples and shallots/onions,mix them in a large saucepan and add the plums.Stir in all the remaining ingredients,heat the chutney until it is boiling,then reduce the heat and simmer until thickened.Makes about 2kgs.

The recipe is from the HMSO 'Home Preservation of Fruit and Vegetables'.

Happy cooking!

butterfly72

I've made a few chutneys recently and have used kilner type jars. However, they are all used up now and I have loads of runner beans and green toms to use. I'd like to make a few xmas pressies!

I have a selection of regular screw top jam jars, can I use these? Whats the difference between using a preserving jar and a jam jar?

Can someone explain how I cover the chutney once in the jar? do I use wax discs for chutneys or something else?

I'm going off to lakeland later and want to get a few bits and peices for chutney making.. anything else I should consider getting?

thanks

mi_jardin

I don't cover the chutney with anything. I fill the jar to bursting point, screw the top on and as it cools the push top seal ( the pop bit on the lid) will pop and it will seal. I have never had a problem with one, just keep it in the fridge once opened.
You can use any jar you like as long as the lid fits properly.
hth

butterfly72

mi_jardin wrote: »

I don't cover the chutney with anything. I fill the jar to bursting point, screw the top on and as it cools the push top seal ( the pop bit on the lid) will pop and it will seal. I have never had a problem with one, just keep it in the fridge once opened.
You can use any jar you like as long as the lid fits properly.
hth

Is that a special jar then, with pop bits? Oh I'm getting confused about jars, lids and seals!! :rotfl: Can anyone enlighten me or recommend a book/website that might make it all clear?! (preferably a website as I'm going to lakeland today!!)

tiff

YOu just reuse ordinary jam jars with their lids, or any other kind of jar with a metal lid, not plastic. The heat from the chutney creates the seal inside, the same as when you buy products from a supermarket.

hotcookie101

Hi everyone.
Picked a huge amount of green cherry tomatoes today and want to make a chutney. Am thinking of the late great Keith Floyd's green tomato chutney
So questions are-can I use the food processer to chop the toms? (really don't feel like chopping 1.5kg of tomatoes!)
can the apples be regular or are bramleys better (can get bramleys no worries tomorrow, but do have some yummy eaters, hmm prob best to get bramleys not waste the nice ones)
Are the raisins REALLY important, and if so can I use sultanas?
And finally.... I know I need to use a non-reactive pan-does my le creuset count?
Sorry for all the questions, haven't made chutney for ages

PS oh and does it HAVE to mature for a few months?

Thanks

Penelope_Penguin

hotcookie101 wrote: »

Hi everyone.
Picked a huge amount of green cherry tomatoes today and want to make a chutney. Am thinking of the late great Keith Floyd's green tomato chutney
So questions are-can I use the food processer to chop the toms? (really don't feel like chopping 1.5kg of tomatoes!) You can
can the apples be regular or are bramleys better (can get bramleys no worries tomorrow, but do have some yummy eaters, hmm prob best to get bramleys not waste the nice ones) You can use eaters
Are the raisins REALLY important, and if so can I use sultanas? sultanas will be fine
And finally.... I know I need to use a non-reactive pan-does my le creuset count? Le creuset is fine
Sorry for all the questions, haven't made chutney for ages

PS oh and does it HAVE to mature for a few months?

Thanks

It will be very harsh and vinegary at first - maturing is important to soften this and let flavours mature