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I can only find 3 jars and I need 8 %3A-0

" help " can you freeze chutneys ??????????

Shaun

flipping heck this thread took some finding

Tomato chutney made this morning. :-D

Shall be making tomato chutney in the next few days, got quite a few red and loads of green tomatoes.

I had not thought of doing that with damsons, my father used to make damson jam which was lovely... he also used to make fig jam.. and I don't like fig jam but then he made this pastry rolypoly and put the jam in it and it was scrummy.

He was also a great chutney, pickled cabbage and pickle maker... plus we always seemed to have a supply of cape gooseberry jam, quince jelly and guava jelly.

I thought I would put up Hollandaise Sauce.. I always hated making it because it would inevitably curdle and end up looking more like scrambled eggs in the bowl.

But this one works...

Hollandaise

1/4 cup white wine vinegar
1 small shallot finely chopped
6 black pepper corns
2 sprigs tarragon
3 egg yolks
1/2 tspn sea salt flakes
150gms unsalted butter melted

Place the vinegar, shallot, peppercorns and tarragon in a small saucepan over high heat. (this will probably clear your sinuses as well) Bring to the boil and cook for 3 minutes or until reduced. Strain the mixture and allow to cool slightly at room temperature for 10 minutes. Place the egg yolks, salt and vinegar reduction in the jug of a blender. With the motor running, very gradually add the butter and blend until the sauce is thick and glossy. Remove and set aside until required.

It goes beautifully with meat or seafood.. especially steak and boiled potatoes and of course I would have to have asparagus as well.
This would serve 4 for a meal.

So you are left with three egg whites.. make mini meringues and serve with whipped cream and fresh fruit.. or even a fruity ice-cream.. add some chocolate melts and some little baking marshmallows and you have a goody goody gumdrops desert.

Persie

More from Shaun

PICCALILLI.
2 lb mixed veg of your choice, I use cauliflower, runner beans, cucumber, shallots, and carrots.
2 oz cooking salt.
1 pint vinegar.
10 chillies.
Half a lb granulated sugar.
2 oz mustard powder.
Half a oz turmeric.
2 level tablespoons cornflour.
Cut all veg into pieces and put the carrot through a course grater, place all into a large bowl and sprinkle with the cooking salt and leave for 24 hours.
Boil the vinegar and the chillies for 5 minutes in a large saucepan then drain to remove the chillies, allow vinegar to stand for half hour. Then mix together with a little cooled vinegar the sugar, mustard, turmeric and cornflour and add to the saucepan. Bring the contents of the saucepan back to the boil and boil for 3 to 5 minutes. Remove from the heat and fold in the already strained veg.
Pack into prepared jars and cover at once with vinegar-proof covers.

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PICKLED CUCUMBER.
The easiest way to pickle cucumbers is to quarter them lengthwise then cut into 2 inch pieces ,then cover with salt for 24 hours. Pack into jars and cover with spiced vinegar, Simpels ).

You can do the same with Gherkins but they need to be simmered for 10 minutes.


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PICKLED RED CABBAGE.
Cut the cabbage into quarters and then into shreds. Put a layer of the shredded cabbage into a large basin or dish and sprinkle with salt, keep doing a layer of cabbage sprinkle of salt until you have filled your dish or used all the cabbage, leave overnight.
Next day drain very thoroughly in a colander, pressing out all the liquid. Pack layers of the shreds into a large jar, about 3 inches in depth then add a thinly sliced onion and sprinkle with 1 teaspoon of brown sugar, continue doing this until the jars are full , ending with the thinly sliced onion and brown sugar. Cover with cold spiced vinegar, and seal with lids . Pickled cabbage will lose it's crispness after 2 or 3 months.

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PICKLED DAMSONS OR PLUMS.
3 lb Fruit
1 pint of vinegar.
1 and a half lb sugar.
1 tablespoon cloves.
3 blades of mace.( not mice ) )
1 stick cinnamon.
Half a teaspoon ground allspice.
Pierce all the fruit with a fork and place in a large bowl. Boil the vinegar with the sugar and all the spices which should be put in a muslin bag. Boil for 15 minutes then pour over the fruit, stand for 24 hours then boil together again for a few minutes. Bottle and fix lids, ready to eat once cooled.
The above should make 3 lb.

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Copied from the Welsh thread some of Shaun's Great Gran's recipes.






Plum Chutney.
3 lb plums.
2 medium onions.
2 large cooking apples.
4 tablespoons ground ginger.
4 tablespoons cinnamon.
4 tablespoons allspice.
1 and a half tablespoons salt.
1 pint vinegar.
3 quarters lb sugar.
Peel and chop the onions , peel core and chop the apples, stone the plums and cut into quarters.
Remove the trivet from the pressure cooker, put the plums, onions, apples, the spices, salt and half of the vinegar into the cooker. Bring to the boil slowly in the open cooker , cover and bring to 15 lb pressure and cook for 10 minutes. Reduce the pressure at room temperature, return the cooker to the heat stirring all the time, add some of the vinegar gradually until the mixture is thick and smooth.
Add the sugar and if necessary a little more of the vinegar, then boil rapidly until the chutney is the consistency of thick jam. Poor in to hot jars and seal immediately .

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Apple Chutney.
6lb cooking apples.
2lb sultannas.
3 quarter lb preserved ginger.
3 pints vinegar.
3 and a half lb sugar.
1 oz salt.
1 teaspoon of allspice.
Peel , core and chop apples into small pieces and also chop up the sultanas and ginger.
Mix the vinegar, sugar, salt and allspice together and bring to the boil, then add the apples and simmer for 10 minutes before adding the ginger and sultanas.
Simmer until the mixture becomes fairly thick then pour into your jars.

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Gooseberry Chutney.
4lb Gooseberries .
Quarter lb mustard seed.
1lb moist sugar.
1qt vinegar.
1lb onions.
1 and a half-lb raisins.
2 oz allspice.
Quarter lb salt.
Bruise the mustard seeds gently. Mix the sugar with 1 pint of the vinegar and boil until a syrup forms , then add the finely chopped onions , raisins and spice. Boil the gooseberries in the rest of the vinegar until tender, then mix both lots together and cook until thickens.
Bottle and tie down tightly, “ the longer kept the better”.

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Green or Red Tomato Chutney ( I use both )
5lb tomatoes.
1lb onions.
Half oz peppercorns.
1 oz salt.
1lb sugar.
1 qt vinegar.
Half-lb raisins.
Half-lb sultanas.
Slice the tomatoes and chop the onions and mix together in a basin with the peppercorns and salt.
Allow this to stand overnight , next day boil up the sugar in the vinegar, then add the raisins and the sultanas. Simmer for 5 minutes, then add the tomatoes and onions and simmer till thick.

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A Quick And Simple Mixed Vegetable Chutney.
Half a pint of vinegar.
8 oz brown sugar.
8 oz onions.
8 oz celery.
8 oz red tomatoes.
8 oz cooking apples.
8oz of cooking dates.
Half a teaspoon salt.
Half a teaspoon black pepper.
1 teaspoon ground ginger.
Put vinegar into a saucepan with the sugar and heat gently until sugar as dissolved.
Put all the vegetables and the cooking dates through a mincer then add to the saucepan with seasoning and spice. Cook until all the liquid has done. Put into jars and cover when cold.
The above should make about 3 lb.

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Quick And Simple Runner Bean Chutney.
3 lb sliced runner beans.
3 lb sliced onions.
1 and a half pints of vinegar.
1 and a half lb demerara sugar .
1 and a half teaspoons mustard powder.
1 and a half teaspoons turmeric powder.
2 teaspoons of cornflour.
Boil beans in a little salted water until tender, boil the onions until tender in separate pan.
Strain beans and onions once nice and tender and put together in one saucepan, add the vinegar and sugar but keep 2 tablespoons of vinegar back , boil for 15 minutes.
Mix the mustard , turmeric and cornflour in a basin, add what vinegar you kept back and mix to a fine paste, add to the beans and onions and boil for another 15 minutes or until thick.
Put into hot jars and cover, the above makes about 5 lb.

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Mixed Fruit And Veg Chutney.
2 lb stoned plums.
2 lb cooking apples.
2 lb tomatoes.
2 lb onions.
2 cloves of garlic.
1 oz salt.
Half a teaspoon cayenne pepper.
Half a teaspoon ground mixed spice.
Half a teaspoon powdered mace.
2 oz root ginger ( peeled ).
1 lb sultanas.
1 pint vinegar.
1 lb demerara sugar.
Clean and mince all fresh fruit and vegetables. Put in a pan and add spices and sultanas, boil in the vinegar until thick and tender. Add the sugar and continue to cook for 2 hours in all .
Put into hot jars and cover, makes about 8 lb.

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Another Vegetable Chutney.
8 oz red tomatoes.
1 whole head of celery.
3 large onions.
1 red cabbage.
1 pint vinegar.
1 lb sugar.
1 tablespoon salt.
1 tablespoon cornflour.
1 and a half teaspoons mustard powder.
1 and a half teaspoons turmeric powder.
Peel and quarter tomatoes, prepare and chop the celery, onions and cabbage. Simmer in the vinegar until soft then add all the remaining ingredients. Cook until it thickens , stirring from time to time, once the liquid as all gone let it cool then put into airtight jars. Should make about 8 or 9 lb.

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Pear Conserve.
4 lb conference pears, peeled and quartered.
Grated rind and juice of 2 lemons.
2 lb sugar.
3 tablespoons of brandy.
Put the quartered pears in a basin and cover with the sugar and leave overnight.
Empty the contents of the basin into a saucepan and add the rind and juice of the 2 lemons and the brandy. Bring to the boil , cover the saucepan and simmer gently for 2 hours or until pink and syrup thick. Make sure that the liquid dose not dry up during cooking.
Put in thoroughly scalded jars and seal. This can be served as a topping for ice-cream and trifles, I like it on my rice pudding ) The above should make about 4 lb.

Sounds good, yes I think it was you Iland.nthe courgette one sounds good. Thanks.

Just catching up with this board.

Ann, it may have been me asking about the cucumber relish. Cues were going at a good price on a farmers market so it seemed a good wheeze. i think it was a couple of years ago though!

I made some courgette chutney last weekend - no more room in the freezer for courgette soup :-0 - which is very simple and very tasty btw.

I found this online and adapted it to suit ingredients that I had already. I also simmered it for longer as I don't like a sloppy chutney.
It's a bit sharp but I'm certain it will mellow in time.

Courgette Chutney
1kg courgette
1 apple, peeled and cored
1 medium onion
1 red pepper
1 garlic clove, minced
250g dark brown soft sugar
250ml white wine vinegar
1 tablespoon grated fresh root ginger
1 tablespoon English mustard
1/4 teaspoon crushed red chilli flakes
1/2 teaspoon salt

Peel courgette and discard any large seeds; chop into small pieces.
Finely chop apple, onion and green pepper; place in a casserole along with courgette and remaining ingredients.
Bring to the boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45 to 55 minutes, stirring often. Cool. Ladle into jars

After seeing LadyAugusta's recipe for pickled zucchini/courgette it gave me a cheats idea;-) I drained the courgette over night as suggested then placed them into the liquid of a bought jar of pickled gherkins that we had eaten, the result was perfect:-D

Hello LadyAugusta,

Our postman was only taking czar plums had it been my Victoria's I would have been really cross :-D

Hi Lesley,

Glad you enjoyed the Red Onion Chutney it is such a simple recipe with lots of flavour, you can keep it for about a month but in my house it rarely lasts one sitting.

I really do not mind if ramblers pick the blackcurrents as there are allways far more than I can use.

LA

LadyAugusta I made caramelised red onion chutney today to go with leftover cold pork, thank you for the recipe I loved it.:-D

We too have a problem with people taking fruit, actually not people but our postman taking plums from a tree I planted by a ditch that leads to our garage, I did tell him had he asked I would have picked the plums for him, as he didn't ask I wasn't quite so polite to him.:-0 :-|

Hi Vera,

hope you all enjoy the chutney. I sometimes put an extra onion in and once i ran out of sultanas so I used raisins. It is an easy recipe to adapt to your liking.

LA

Thanks for the Rhubarb Chutney recipe LadyA. I have just made it this afternoon and it looks and smells good. I only did half the amount in case we didn't like it and I got two and a half jars. I also couldn't find my cayenne pepper - I probably used it up and forgot to replace it - so I just added a bit more ordinary pepper. We'll be having cold meats on Monday so I'll put it on the table then and see how OH likes it.

Whoever it was had made a load for Christmas presents and been asked for more. I wonder if it was Island?

:-S

ooh, maybe it wasn't you then Perse. Wonder who it was.

I didn't know I put up cucumber relish, if I did I must've found it somewhere. I don't like cucumbers though I guess they are okay in a relish..

I know LInda in Herriot Country on the Aussie thread makes some good sauces, chutneys relishes etc..

My father would pickle red cabbage and I think Linda might have one of those as well. He used to do a really nice tamarillo (tree tomatoes before the name change) chutney that I loved.

You will have to go on there and ask that saucey Linda to pop over here and that Persie said so..

:-) :-)

Thankyou LadyA ~ I'll copy that one.

I like relishes, chutney etc, OH doesn't; he likes pickled onions, I don't.

I might make half the amount :-D

I really don't like dill.......... I'll play around with what I have in the herb pots.