Quick chutney questions

thriftlady_2

Add some salt?

Chuzzle

Hello to all you luverly people on this oh so amzingly helpful board...is that enough creeping?? :rotfl:

DH loves Baxters Spiced Fuirt Chutney with Coriander. I'm thinking I could have a go at making this myself...can't be that hard surely?

So here's the ingredients list off the jar
water, sugar, vinegar, apples, apricots, dried apricots with sulphates (??), modified cornflour, dried onions, red peppers, salt, sultanas, ginger, gherkins, mangoes, carrots, date paste, concentrated orange juice, orange peel, spices & spice extracts, garlic, coriander extract, fruit 20%.

Can anyone help me with a recipe that incorporates all the different fruit and veg as listed above? and what spices?

Bella79

I love the baxters victorian chutney mmmmmmmmmmmmm wonder if i could make that myself ?

Mrs_Bones

This is proably a really stupid question, so forgive me in advance, but can I make chutney with frozen veg?

thriftlady_2

Don't see why not, I'm sure I've made it with frozen fruit before. You might end up with a wetter mixture and need to cook it longer.

charliee_3

Hi all, I have just got all the remaining tomatoes off my plants as they were looking bedraggled and depressing and they are not going to ripen much more now.. anyway.. i have about 2.5 lbs of various sizes and shapes and was thinking chutney, but i dont have any apples... are they essential? could i substitute plums (which i have lots of in the freezer)

just dont want to waste 2 lots of ingredients if it wont work/ will def taste gross..

any ideas??

nanokitten

plums should be ok but they contain less pectin so may not set quite as well if you like it jammy. You could also use marrow or courgette (sounds gross but I just made the marrow and ginger jam and it was delicious and tasted similar to apple.

tandraig

i was going to say they prob use apples as they high in pectin which sets the jam. but nanokitten already told you! I personally wouldnt use precious plums as they make georgous chutney as main ingredient! not sure if pears would work as not sure of the pectin level. sure the other lovely more experience jam makers will know tho!

Seakay

2kg green tomatoes, chopped
500g onions finely chopped
250g sultanas
3 tablespoons mustard seeds
1 tablespoon ground allspice
1 tablespoon salt
2 and a half cups white vinegar
500g white sugar

Combine all the ingredients in a large saucepan and bring to the boil, stirring, until the sugar is dissolved.
Cook very gently, uncovered, for 1.5-2 hours, until the liquid has evaporated and the tomatoes have pulped.
Pour the chutney into hot, clean jars and seal. It is best left for 2 months before using.
Makes aprox 3.5 litres.


This New Zealand recipe is very yummy.
My sister, who likes a very chunky chutney, cuts the tomatoes into quite large pieces so that they do not pulp right down.

I thought that you might like to try this recipe, or use it to make adaptations to the one that you have. Basically, you can pickle or chutney anything, and as long as the proportions of fruit/vegetable to sugar and vinegar stay the same you should be fine. Spice are always 'to taste' anyway.

sassyblue

Hiya all,

Just a quick question l made another batch of plum chutney last night and for some reason two of the lids haven't popped down as they cooled, what might have gone wrong?

I know some of them were filled quite high to get all the chutney in, but the jars were hot (so hot in fact one cracked as l spooned in one lot).

And if l need to re-jar them do l also now have to heat the chutney up again (and sterilise jars obv)

TIA x