Kathy
|
No added sugar chutney experiment.This is how I made it but I won't really know if its edible until I try it in a few weeks. It tastes fine so far but not as sweet as most shop bought chutneys, I'm not sure if it will sweeten more once its left for a wee while.
1lb Apples (unprepared weight, peeled, cored and chopped)
2lb Green tomatoes ( unprepared weight, chopped)
1lb Onions ( unprepared weight, chopped)
5 oz dried apricots (chopped)
3 oz raisins
300 ml water
1 tsp ground ginger
1 tsp ground ginger
500 ml cyder vinegar
Simmer the raisins and apricot in the water till soft. Put this, and all the ingredients into a pan, bring to the boil, then simmer till thickened. Spoon into hot jars and seal. Leave for at least 4 weeks before use.
|
Cabbagepatch
|
Kathy, please let us know what its like in a few weeks. A no sugar recipe sounds great.
|
Kathy
|
I figured if this works using the dried fruit you could more or less use any combination of veg/spice depending on how you like your chutney generally.
|
lloyd
|
I wonder if it will be sharp, or if the pectin and fructose will caramelise?
Please post me a few jars so I can look more deeply at this! 
|
Kathy
|
When I first opened this back at the end of November I didn't have high hopes, it wasn't very nice at all. Greenlady tried it again the other night and what a difference, lovely now it is. 
Its not a sweet chutney (if you know what a mean) but has matured into a tart pickle that would go with anything really. I think if it's left longer it will taste sweeter as the fruit sugars break down (like wine I suppose).
I'm pleased with this and will definitely use it as a base recipe for other veggies that need to be preserved. I'll also try cooking the dried fruit in pure grape juice for a sweeter pickle. Must remember that it takes around 3 mths to mature though.
|
Aqui
|
ooh - interesting. Might have to try it this year if we get enough green toms - T doesn't eat sugar, so keeps missing out on all the pickle/chutney things. (not that I've made any, ever!)
|
Kathy
|
We have just used the last of this and it turned out to be the most popular (I've made lots of different kinds). Definitely much sweeter the longer it's left so I'm going to make it again with the toms I picked this morning and the last of the home grown apples in the pantry. This time I'm going to try adding some apple juice concentrate instead of the water so it doesn't take so long to mature.
|
lloyd
|
How interesting, I'd like to try this, I think.
|
Aqui
|
I always thought the sugar was the bit that preserved it. So glad it works!
what can I use instead of green tomatoes? will red tomatoes work?
|
lloyd
|
| Aqui wrote: | I always thought the sugar was the bit that preserved it.
(And the vinegar too, A )
what can I use instead of green tomatoes? will red tomatoes work? |
Yep.
|
Aqui
|
i've got all the ingredients now so plan to make some in the next few days.
how many jars did that make?
i'll probably use fruit juice instead of water and add some chillies.
|
Kathy
|
This time I put concentrated apple juice in it instead of water. I can't remember how much that first batch made, this time I had about 2 and a half times the amount and that made 15 jars but 4 of the jars were 2lb jars so around 20lb jars for the bigger batch. So for the recipe I posted that would be ..................my brain is addled, can you work it out. 
|
Aqui
|
i think that means it's 6 jars. roughly.
i think i'll probably just do half the amount. and then regret it later when it's lovely (i hope!)
|
Cabbagepatch
|
Better not to do too much. Have made that mistake before and been up half the night simmering, setting and decanting into jars. Then the washing up!
|
Aqui
|
chutters is done. made half the amount and it was 3 and a bit jars. must remember not to use it until j is 1!
|
Aqui
|
ps - where should i store them?
|
Somerset Lad
|
In a dark cupboard would be great.
|
Kathy
|
I finished the last of this last night and it turned out to be the best of all the chutneys, all the family liked it the best. I've no more now until my toms are ready and will be making much much more this time as it obviously keeps well too. There'll also be a glut of courgettes shortly so I'm going to try that.
|
Libby
|
I've got quite a few courgettes at the mo, So may have a go at this one. I usually make a spicy apple chutney but its always good to have a change.
|
Aqui
|
I made some of this too and it's lovely! It was my first ever chutney. Even T liked it and he doesn't like chutney!
Just bought ingredients to make some more. Have only one jar left - I found it earlier, after thinking we'd run out.
|
Kathy
|
There's a glut of cucumbers at the farm, (when I say a glut a mean a GLUT!), that means lots of freebies coming my way so I'm going to make this with cucumbers.
|
Aqui
|
Dad wants a spicey chutney - how much chili powder should i add to make it medium hot?
|
lloyd
|
For medium, obviously it is quantity related but if using hot chilli powder, about a heaped teaspoon per pound should do it I would think?
Or two handfulls fresh chillis deseeded and finely chopped.
|
|
|
