Quick chutney questions

moo2moo

Patience is whats missing. Most chutneys look and taste foul when finished and are usually really runny. Bung it in a jar. Ignore it for a couple of months and it will thicken up and taste fab. The cider vinegar will make it considerably sweeter than the original recipe.

circusmouse

Hi,

I forgot to tell my vegbox people that I didn't want tomatoes in my weekly box because I grow them so now I have them coming out of my ears! I've also got green and runner beans in abundance.



Would tomato and runner bean chutney work together?!

Also I can't eat onion or garlic so I was wondering if I could substitute with celery perhaps?

Some advice would be great!

Thanks

cattysmum

All this talk of chutney has my mouth watering I have never made it before and find myself with a glut of green tomatoes which are calling out to me "use me use me" and I am sure not they are not going to ripen in this weather so can someone please point me towards a quick simple recipe for green tomato? chutney, there are so may recipies about but would like to use one that has been tried and tested, now got to find some jars Thanks folks

Ladyhawk

This turned out to be divine!!! nom nom nom. Moo2moo was quite right... I was just lacking patience and didn't envsage it as being quite a chunky chutney.

zippychick

really glad it turned out well

ive merged this with quick chutney questions

Zip

spiddy100

Hello OSers

I've been given several carrier bags of windfall bramleys, and after filling the freezer I've made my first attempt at an apple chutney (my first attempt at any kind of chutney I should say) I used 3kg of apples along with 1kg each of onions and sultanas and I have a *huge* panful (started it off in two pans then combined them as it reduced). I simmered it for a good 6 hours yesterday (the recipe said "at least 3 hours" but that was for half the quantity) and it's quite dark in colour now and a lot smaller in volume and sticker but still runnier than I think it should be. If I pull a spoon through it, it doesn't leave a trail.

TBH I'm a bit unsure about reducing it further as it is quite vinegary now, and also the individual chunks are just mushing down into sticky brown goop whereas I'd prefer it with some noticeable texture. I'd say the texture at the moment is like porridge, it's thick but still liquid.

Having read Moo2moo's comments above, do you think if I bottle it now and leave it to mature properly (two months? longer?) it will thicken up and lose the sharp flavour? Or would it be better to get it back on the hob to reduce down further?

Sorry if this is a dumb question but I don't want to ruin it! Thank you

zippychick

I would guess leaving it to mature would do the job - but then i am easily pleased.

I dont know the answer, but thank you for searching, and i hope someone with more chutney knowledge comes along

Zip

spiddy100

Thanks zippychick. I decided to leave it overnight in a big sieve to drain off some of the excess juice, and have bottled it, will test it in 6 weeks or so and see how it's turned out! I hope it's good, I have 12 jars

radiohelen

OK wise chutney makers. I've got a glut of tomatillos and green tomatos that are going to be turned into chutney. I've found a few recipes online from US sites that seem pretty similar to UK chutney recipes but they all say to preserve them you have to do the whole canning thing with water baths.... the instructions are the same, chop, boil everything together for a couple of hours and put in pots. They just go the extra mile with the canning.

Do you think I need to do the canning or will it survive in sterilised jars in the cupboard?

The ingredients for one of the recipes is below:

3 cups tomatillos
1 cup water
1/3 cup sweet onion, diced
1/3 cup raisins
2 cups sugar
1 cup apple cider vinegar
1 Tablespoon fresh ginger, minced
1/4 teaspoon red pepper flakes

beetlebug1

this is the recipe i use for green tomatoe

2lb green tomatoes
8oz chopped onion
8oz chopped apple
4oz sultanas
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp dry mustard
8oz sugar
1/2 pt malt vinegar

best to skin tomatoes first. put onion,apples and tomatoes in pan with hald the vinegar cook until soft. add everything else and cook until thickens (should not take more than 15/20min) do not overcook it as it might dry out. put into steralised jars .