Quick chutney questions

Seakay

When I had to have an onion free diet for a while I found that fennel made a good substitute in many recipes as it cooks to the same consistency.

Patchwork_Quilt

I make all sorts of chutneys without the onion. Just add more apple or whatever else of the ingredients you fancy so that the total amount of fruit or veg is the same. For instance, I made some apple and plum chutney this year and substituted the weight of onion with more fruit. It still tasted delicious.

rasmus

Our neighbor has this runner bean....
http://www.thompson-morgan.com/vegetables/vegetable-seeds/pea-and-bean-seeds/runner-bean-benchmaster/4906TM

growing in his garden, he doesn't like them but loves growing stuff so he's given the beans to me :T
Would like to have a go at making this
http://www.allotment.org.uk/recipe/1440/runner-bean-chutney-recipe/

chutney but have no clue what i'm doing-do i chop up the whole runner bean or just use the beans inside?
Also if i can't get malt vinegar here can i substitute it for a different type?

rasmus

Also, would it be better to freeze the ones i have now untill i have enough for the chutney?

Mojisola

rasmus wrote: »

Our neighbor has this runner bean....
http://www.thompson-morgan.com/vegetables/vegetable-seeds/pea-and-bean-seeds/runner-bean-benchmaster/4906TM

growing in his garden, he doesn't like them but loves growing stuff so he's given the beans to me :T
Would like to have a go at making this
http://www.allotment.org.uk/recipe/1440/runner-bean-chutney-recipe/

chutney but have no clue what i'm doing-do i chop up the whole runner bean or just use the beans inside?
Also if i can't get malt vinegar here can i substitute it for a different type?

The flavour won't be the same if you don't use malt vinegar but I can't see why it wouldn't be available.

Check the beans to see if they have "strings" up the sides. If so, cut these away. Slice the beans into small pieces, about 1.5 to 2cm.

I've never made chutney with frozen beans so can't help with that.

rasmus

I live in Greece and haven't seen malt vinegar here, have seen red wine vinegar, white wine vinegar and apple cider vinegar,

Mojisola

rasmus wrote: »

I live in Greece and haven't seen malt vinegar here, have seen red wine vinegar, white wine vinegar and apple cider vinegar,

That makes a difference!

In that case, you'll just have to experiment - a couple of small batches made with different types of vinegar.

rosie383

Thanks so much OP for this post. I was just given a load of these beans the other day and just sliced and froze them. I wouldn't have thought of making chutney.

zippychick

ive merged this with our chutney questions thread

Zip

Ladyhawk

Hi,

I thought I would try the following recipe from Allotment.org.uk... but I have followed it (ecept used cider vinegar instead of malt) but it soesn't seem to have "chutnied" even though I have cooked it right down so there is little liquid left and it still is not sticky. Any ideas what may be wrong? I thought perhaps there wasn't enough sugar/ vinegar. Thanks



Marrow & Courgette Chutney Recipe

Ingredients:

• 1 kg Marrow
• 500 g Courgette
• 1 Large Onion
• 1 Large Cooking Apple
• 250 g Raisins
• 1 tbsp of mustard seed
• 125 g Golden Granulated sugar
• 1 Pint of Malt Vinegar
• 1 tbsp of salt

Method:

1. Peel & chop marrow in to small cubes, don’t forget to remove seeds.
2. Peel & roughly chop courgette and apples, don’t forget to take out apple core.
3. Finely chop onion.
4. Put all your chopped stuff in to a big pan with raisins, salt, mustard seed, sugar and vinegar.
5. Bring to the boil slowly then simmer gently, don’t cover pan with lid.
6. When mixture is cooked and thick pour into hot, sterilized jars and seal.

Leave mixture in cool, dark place for 2 – 3 weeks before consuming.
Goes lovely with cheese or cold meats