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Chutney

 

Green Tomato Chutney

Ingredient Imperial  Metric
Green Tomatoes 6 lbs    
Apples 2 lbs    
Onions 1.5 lb    
Seedless Raisons 1 lb    
Soft Brown Sugar 1.5 lbs    
Root Ginger 0.75 oz    
Clove of garlic 4-8      
Salt 0.75 tbsp    
Small Red Chillis (no seeds) 4      
Garam Masala 1 tbsp    
Ground Coriander 1 tbsp    
Cayenne Pepper 0.5 tbsp    
Spiced Malt Vinegar 3 pts    

You will also need

  • a preserving pan about 12 inches in diameter
  • long handled wooden spoon
  • about 12 clean jam jars
  • jam funnel
  • ladle
  • jam pot covers

Method

Wash the tomatoes, chop them finely and put into the pan. Peel onions, apples and garlic, chop finely and put into pan . Chop raisons and add to pan. Quarter the chillies, remove the seeds and chop finely.

Caution Chilli juice is extremely painful on the face and may require hospital treatment if it gets in the eyes. Be careful to wash your hands very well, preferably twice!

Delia and others suggest the ingredients could be minced instead of chopped but I haven't tried it because I haven't got a mincer!

Add the rest of the ingredients, stir well, bring to the boil. Simmer for 3 to 4 hours, stirring occasionally until the vinegar has been absorbed and the chutney is soft and brown. Stir more frequently as the vinegar is absorbed and be careful to keep the heat low because it tends to burn on the bottom towards the end.

While it is cooking heat the jams jars to about 90 °C in an oven.

It is ready when drawing the wooden spoon across the surface leaves a depression which retains its shape for a few seconds and only half fills with vinegar. Delia says there should not be any vinegar in the depression but I find that leads to over-cooked chutney.

Pour into the hot jars, cover while hot with waxed discs and clear jam jar covers secured with elastic bands. Make sure there is no chutney on the jar rim. It is best to wet the inside of the cover before putting onto the jar.

Screw on lids when cold. Use plastic or plastic coated lids if possible because the vinegar will attack a metal lid. Store for at least three months before using. Should keep for at least five years.

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Red Tomato Chutney

Ingredient Imperial  Metric
Red Tomatoes 6 lbs    
Apples 2 lbs    
Onions 1 lb    
Seedless Raisons 1 lb    
Soft Brown Sugar 1.5 lbs    
Root Ginger 0.75 oz    
Clove of garlic 4      
Salt 0.5 tbsp    
Small Red Chillis (no seeds) 3      
Garam Masala 1 tbsp    
Ground Coriander 1 tbsp    
Cayenne Pepper 0.5 tbsp    
Spiced Malt Vinegar 2 pts    

You will also need

  • a preserving pan about 12 inches in diameter
  • long handled wooden spoon
  • about 12 clean jam jars
  • jam funnel
  • ladle
  • jam pot covers

Method

Wash the tomatoes, chop them finely and put into the pan. Peel onions, apples and garlic, chop finely and put into pan . Chop raisons and add to pan. Quarter the chillies, remove the seeds and chop finely.

Caution Chilli juice is extremely painful on the face and may require hospital treatment if it gets in the eyes. Be careful to wash your hands very well, preferably twice!

Delia and others suggest the ingredients could be minced instead of chopped but I haven't tried it because I haven't got a mincer!

Add the rest of the ingredients, stir well, bring to the boil. Simmer for 3 to 4 hours, stirring occasionally until the vinegar has been absorbed and the chutney is soft and brown. Stir more frequently as the vinegar is absorbed and be careful to keep the heat low because it tends to burn on the bottom towards the end.

While it is cooking heat the jams jars to about 90 °C in an oven.

It is ready when drawing the wooden spoon across the surface leaves a depression which retains its shape for a few seconds and only half fills with vinegar. Delia says there should not be any vinegar in the depression but I find that leads to over-cooked chutney.

Pour into the hot jars, cover while hot with waxed discs and clear jam jar covers secured with elastic bands. Make sure there is no chutney on the jar rim. It is best to wet the inside of the cover before putting onto the jar.

Screw on lids when cold. Use plastic or plastic coated lids if possible because the vinegar will attack a metal lid. Store for at least three months before using. Should keep for at least five years.

Slide Show I have put together a slideshow of the 2003 batch of Red Tomato Chutney being made. Click here to see it. (It will take a while to load especially with a dial up connection)

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Spiced Plum Chutney

Ingredient Imperial  Metric
Plums (small ones) 3 lbs    
Cooking Apples 1 lbs    
Onions - largish 3      
Seedless Raisons 1 lb    
Dark Soft Brown Sugar 1 lbs    
Cloves of garlic 3      
Salt 1 tbsp    
Ground Ginger 0.5 tbsp    
Spiced Malt Vinegar 1.5 pts    

You will also need

  • a preserving pan about 12 inches in diameter
  • long handled wooden spoon
  • about 12 clean jam jars
  • jam funnel
  • ladle
  • jam pot covers

Method

Wash the plums and put in pan. Peel and chop the apples, onions and garlic and add to pan. Roughly chop the raisons and add to the pan. Add rest of the ingredients and bring to the boil stirring occasionally.

Reduce the heat and simmer for 2 -3 hours, stirring occasionally until the vinegar has been absorbed and the chutney is soft and brown. Stir more frequently as the vinegar is absorbed and be careful to keep the heat low because it tends to burn on the bottom towards the end.

While it is cooking heat the jams jars to about 90 °C in an oven.

As the plums fall apart its possible to pick out the stones as they well up to the surface. This is rather tedious, but because my plums are small wild ones, I find it easier than trying to destone them while raw.

It is ready when drawing the wooden spoon across the surface leaves a depression which retains its shape for a few seconds and only half fills with vinegar. Delia says there should not be any vinegar in the depression but I find that leads to over-cooked chutney.

Pour into the hot jars, cover while hot with waxed discs and clear jam jar covers secured by elastic bands. Make sure there is no chutney on the jar rim. It is best to wet the inside of the cover before putting onto the jar.

Screw on lids when cold. Use plastic or plastic coated lids if possible because the vinegar will attack a metal lid. Store for at least three months before using. Should keep for at least two years after which it tends to lose its flavour.

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Apple Chutney

Ingredient Imperial  Metric
Cooking Apples - Peeled and Cored 2.5 lbs    
Demarera Sugar 1 lbs    
Spiced Malt Vinegar 1 pt    
Sultanas 0.5 lb    
Mustard Seeds 0.5 oz    
Mustard (if no seeds available) 0.5 teasp    
Salt 0.5 oz    
Ground Ginger 0.5 oz    
Garlic or Shallots or Onions 0.5 oz    
Cayenne Pepper 0.25 teasp    

The recipe comes from a friend of Ruth's mother

The original had 1oz of salt.

I normally make double the quantities.

You will also need

  • a large pan or preserving pan about 12 inches in diameter
  • A large bowl (a large mixing bowl is ideal)
  • long handled wooden spoon
  • about 12 clean jam jars
  • jam funnel
  • ladle
  • jam pot covers

Method

Put the apples in the saucepan with the vinegar and sugar. Stew gently to a pulp and then stir in the rest of the ingredients. Put in the bowl and leave for 2 or 3 days, stirring 2 or 3 times a day.

Bottle in heated or sterilised jars, tie down and store in a dry place.

Makes approx 5lb. Best left 2 months before eating. Amen

 

Gooseberry Chutney

https://www.allotment-garden.org/recipe/5925/gooseberry-chutney-recipe/
Ingredients for Gooseberry Chutney:

2 lbs (900 g) Gooseberries, topped and tailed
3 onions, peeled and chopped
12 oz (340 g) raisins
½ teaspoon chilli powder
Pinch of salt
2 pints (1 ¼ litre) white wine vinegar
8 0z (225 g) soft brown sugar
2 tablespoons ground ginger
½ teaspoon mustard seeds


Method for Gooseberry Chutney:

Gently cook the gooseberries in a little water until they have softened.
Add chopped onions and vinegar and cook for 10 minutes or so.
Add remainder of the ingredients and bring to the boil.
Reduce heat and simmer for about 1 hour, or until the mixture is thick
Pour into hot, sterilised jars and seal.
Makes about 3 lbs (1 ½ kilo) of chutney.


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This document maintained by Chris@Radcliffefamily.net. Last updated 1 November, 2004
Material Copyright © 2003 CJR