Anyone got a good chutney recipe?

HJ

This is one of my favourite chutney recipes - I hope you like it.
My friend Julia's Rhubarb Chutney

4lb rhubarb
1lb onions
8oz chopped dates
1pint malt vinegar
2 Tablespoons ground mixed spice
2 teaspoons curry powder
2lb sugar
1oz salt

Put rhubarb, onions and dates in a large pan and add just half of the vinegar - cook slowly over a low heat till tender. Add spices, sugar, salt and remainder of the vinegar - stir well
Simmer gently until thick
Pot when slightly cooled

It's lovely with cheese on toast

louise_1981

has anyone got the chutney (onion i think) from the latest round of tesco clubs mags, not sure if it is the healthy living one or the foody one.

thanks anyways

Louise

full-time-mum

louise_1981 wrote: »

has anyone got the chutney (onion i think) from the latest round of tesco clubs mags, not sure if it is the healthy living one or the foody one.

thanks anyways

Louise

The ones in the magazine (The Green Issue) are Apple and mint or Spiced plum and ginger - which one were you after?

louise_1981

not sure if it is that one. I found that one the tesco magazine website. I wish I had of kept it not, but I thought OH would keep his but his mum threw it out.

conventgirl

The chutney recipes which feature in the green issue of the tesco magazine are:

• Apple and mint chutney
• Hot piccalili
• Spiced plum and ginger chutney

They are also featuring a recipe for Blackcurrant jam

conventgirl

Apple and mint Chutney

A lovely alternative to the classic apple chutney. The mint adds a touch of freshness and the combination goes really well with cheese and cold meats.

Cost per jar: £1.49
Makes: 5 jars
Takes: 1 hour

1.25kg (2.5lb) apples (any variety)
1.25kg (2.5lb) red onions
300g (10oz) sultanas
1 lemon, zested and juiced
500ml (17floz) malt vinegar
500g (1lb) demerara sugar
75g (3oz) mint

Peel and core the apples, chop the red onions. Place both in a large pan with the sultanas, lemon zest, juice and vinegar. Bring to the boil and simmer gently for 25 minutes, stirring frequently. Add the sugar, bring to the boil again and stir until it has dissolved.

Simmer rapidly for 5 minutes, and stir frequently again othewise the sugar will catch and burn. Chop the mint leaves finely and add to the mix, stir in and leave to cool for 5 minutes before bottling.

conventgirl

Hot piccalilli

The stunning colour of this pickle will brighten any plate. Perfect if you have an excess of runnder beans or marrow. Keep a jar to serve with cold turkey or ham at christmas.

Cost per jar: 63p
Makes: 5 jars
Takes 1hr cooking + 24hrs soaking

200g (7oz) salt
1.8 litre (3 pints) hot water
300g (10oz) cauliflower, cut into florets
200g (7oz) carrots, chopped
2 onions, chopped
200g (7oz) runner beans, sliced
200g (7oz) courgette or marrow, chopped
25g (1oz) english mustard
1tsp tumeric
1tsp ground ginger
1tsp mustard seed
white pepper
1tbsp plain flour
125g (4oz) caster sugar
600ml (1pint) distilled vinegar

In a bowl, dissolve the salt in the hot water and leave to cool. Add the vegetables and soak for 24 hrs, drain and rinse. Mix together the mustard, tumeric, ginger, mustard seeds, pepper, flour and sugar and half the vinegar to make a paste.

Heat the remaining vinegar in a pan, add the vegetables and simmer for 5 mins. Stir in the spice paste and bring back to the boil to thicken the sauce. Place into cooled jars and cover when cooled.