Quick chutney questions

noonesperfect

Minted plum chutney

http://www.recipes4all.co.uk/index.php?topic=132.0

This is nice with pork and lamb, haven't tried it with anything else.

I have a nice recipe for red tomato and apple chutney which has some onion in but is quite sweet so he may not notice if it were chopped finely.
Also an untried recipe for cranberry chutney (apple,cranberries,raisins,usual spices,vinegar,salt & sugar) if you're interested?

yorksbabe

hi everyone, could you help me with some chutney recipes please.

Penelope_Penguin

My favourite - green tomato chutney.

And there's always the Complete Jam and Chutney Collection.

HTH, Penny. x

gargoyle

I've found some recipes I like the sound of, ingredients been brought, jars and lids from Lakeland have arrived - what else do I need to do? How long do I put the jars in the oven for and do I need the waxed discs for chutney making? I've looked through the index but it's mainly for jam making .

Penelope_Penguin

gargoyle wrote: »

I've found some recipes I like the sound of, ingredients been brought, jars and lids from Lakeland have arrived - what else do I need to do? How long do I put the jars in the oven for and do I need the waxed discs for chutney making? I've looked through the index but it's mainly for jam making .

I put my jars in at gas 2 for 10mins. I don't use waxed discs.

Which recipes are you planning using? Great way of using up surplus seasonal produce.

HTH, Penny. x

thriftmonster

Don't use the waxed disc - a screw top lid is fine as long as it's plastic coated on the inside - ie you can't see bare metal. Rinse the jars out in clean water and then put them in at about 120C for 10 mins or so. Don't forget a cloth to get them out - they will be hot.

Also chutney can take several hours to get tot he right consistency so don't start it if you're planning on going out!!!!

sylphraven

I've just made chutney for the first time & it took a lot longer to get to the correct consistency than the recipe suggested.

Delia suggests putting jars in the oven for 5 mins.

I bought wax disks off ebay where they are quite reasonably priced, came with wax discs, plastic covers, elastic bands & labels, as its my first time I didnt want to risk not using them but apparently with chutney it should be ok with just normal lids, but better if they're plastic lids as the vinegar can carrode metal ones.

thriftmonster

You shouldn't use cellophane covers with chutney as the vinegar will evaporate - they are fine for jam. The lids you have will be ok - only honey seems to come with unlined metal lids now - the rest are always coated.

maypole

Is there anything I can make chutney with at this time of year? any recipe would be welcome. Thank you

angelavdavis

Prune Chutney?
Nigella's Christmas Chutney?
Leftover Mince-meat chutney?

Red Onion? Not one for potting up but good as a side dish:

For the onion chutney
1 tbsp olive oil
½ onion, chopped
1 clove garlic, chopped
3 tbsp red wine vinegar
4 tbsp brown sugar

Method
1. Heat the olive oil in a small saucepan. Add onion and garlic and fry until golden.
2. Add the vinegar and brown sugar and simmer for 5-6 minutes. Allow to cool. Serve with veal, venisson, turkey, ham, etc.