How many jars of chutney have you made this summer?

Over 10 jars
4
17%
10 jars
0
No votes
9 jars
1
4%
8 jars
0
No votes
7 jars
1
4%
6 jars
0
No votes
5 jars
0
No votes
4 jars
1
4%
3 jars
0
No votes
2 jars
0
No votes
1 jar
1
4%
No jars - chutney is for ponces
1
4%
No jars - but I wish I had made chutney now
14
61%
 
Total voters : 23

Re: How Much Chutney Did You Make This Summer?

Postby happybaboon on Tue 17/Mar/09 6:20pm

I don't think I have the necessary skillz or patience for chutney manufacturing. I do rather like it though, especially the more savoury-friendly chutneys that can be used in place of tomato sauce.
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Re: How Much Chutney Did You Make This Summer?

Postby Jim on Tue 17/Mar/09 10:10pm

I can ruin any type of cooking, taint hard most of it. One of the most important things is to have a good quality large pot.
Jim
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Member for: 14 years 10 months

Re: How Much Chutney Did You Make This Summer?

Postby tripler on Tue 17/Mar/09 10:29pm

My kids luv my CHUCKney bakespagnudle mix "2xtin of bbeans,1xtin of spaghetti,2xbeef two minate nudles(beef)(maggi brand)"cook nudles (dont put in seasoning)once cooked CHUCK in with spag n beans mix together,CHUCK in seasoning and cook,farking butiful as long as you have a corona beer to wash the shit down with,left overs(very rare in my house)can be stored in fridge just like Chuckney :p
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"I AM pushing but it won't go in,pass the grease"
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Re: How Much Chutney Did You Make This Summer?

Postby j2hyde on Wed 18/Mar/09 12:31am

Tama wrote:I've noticed that making chutney seems to have become remarkably fashionable of late. Which is a bugger as we've got jar loads of the stuff and damned if I can work out how we're going to get through them all in time for next summer.


Yes it seems like most of the people I know are doing it*. Which is good cause I can eat it. Sooo much better than the crap from the supermarket :)



*the other half are riding brightly coloured fixies in cut off jeans, slowly. I don't understand why, that was so horribly 2007.
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Re: How Much Chutney Did You Make This Summer?

Postby Fango on Wed 18/Mar/09 6:25am

sweet_P wrote:I made a feijoa chutney last year that was YUM!!!!!!!!!!!! We used it in sandwiches mainly... And Jim made some tomato chutney that we now have some of in our fridge - and that's yum too :) (Made from tomatoes we grew this year!)

I will definitely be making more feijoa chutney once they come into season!!


me too! feijoa chutney (recipe from Ruth Pretty) is da bomb! another fav is lime chutney. Mmmmmm :)
Fango
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Member for: 15 years 0 months

Re: How Much Chutney Did You Make This Summer?

Postby KonaGirl on Wed 18/Mar/09 7:59am

this has been my fav chutney this year, we've made about 20 litres of the stuff as had a few marrows to use.

Glutney - from River cottage
To make about 10 jam jars’ worth:

1kg marrows/overgrown courgettes, unpeeled but cut into dice no bigger than 1cm (discard seeds from really large marrows) OR 1kg pumpkin, peeled, seeds and soft fibres discarded, and diced no bigger than 1cm
1kg red or green tomatoes, scalded, skinned and roughly chopped OR 1kg plums, stoned and chopped
1kg cooking or eating apples, peeled and diced
500g onions, peeled and diced
500g sultanas or raisins
500g light brown sugar
750ml white wine or cider vinegar, made up to 1 litre with water
1–3 tsp dried chilli flakes
1 tsp salt

for the spice bag
1 thumb-sized nugget of fresh or dried ginger, roughly chopped
12 cloves
12 black peppercorns
1 generous tsp coriander seeds
a few blades of mace

Put the vegetables and fruit in a large, heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt.

Make up the spice bag by tying all the spices in a square of muslin or cotton. Add the spice bag to the pan, pushing it into the middle.

Heat the mixture gently, stirring occasionally to dissolve the sugar, and bring slowly to the boil. Simmer for 2–3 hours, uncovered, stirring regularly to ensure it does not burn on the bottom of the pan. The chutney is ready when it is rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged through it. If it starts to dry out before this stage is reached, add a little boiling water.

Pot up the chutney while still warm (but not boiling hot) in sterilised jars with plastic-coated screw-top lids (essential to stop the vinegar interacting with the metal). Leave to mature for at least 2 weeks – ideally 2 months – before serving.
KonaGirl
Member for: 13 years 11 months

Re: How Much Chutney Did You Make This Summer?

Postby Henry Dorset Case on Wed 18/Mar/09 9:27am

j2hyde wrote:
Tama wrote:I've noticed that making chutney seems to have become remarkably fashionable of late. Which is a bugger as we've got jar loads of the stuff and damned if I can work out how we're going to get through them all in time for next summer.


Yes it seems like most of the people I know are doing it*. Which is good cause I can eat it. Sooo much better than the crap from the supermarket :)



*the other half are riding brightly coloured fixies in cut off jeans, slowly. I don't understand why, that was so horribly 2007.


cut off jeans? that four way seam under the perineum. YEAH BABY
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Re: How Much Chutney Did You Make This Summer?

Postby swtchbckr on Wed 18/Mar/09 9:43am

awesome! ta! :thumbsup: :thumbsup: :D
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