Wednesday, September 05, 2007

Chutney

If I've persuaded you to try your hand at chutney, you'll need a recipe. So here's one (sort of):

Basic Chutney Method

Wash every empty jam jar you own (and go through to cupboard looking for jars that are almost empty and deciding you never liked that sort of jam anyway so you can "claim" the jar) really well, then place them upside down on a baking sheet and put in a low oven to dry out and sterilise.

Finely chop about 5lbs of vegetables (such as tomatoes, courgettes, runner beans, carrots - whatever you've got a lot of) 2 or 3 lbs of apples and one pound of onions. Put these in the largest pan you have with a pound of dried fruit of some sort (raisins, sultanas, chopped prunes, it's up to you), a pound of sugar and 1 1/2 pints of vinegar (don't use malt vinegar if you can help it or your chutney will taste of malt vinegar and not much else). Mix well and bring to a simmer.

Whilst you're going that, place a bunch of whole spices (such as a few whole cloves, peppercorns, cinnamon sticks, mace, fresh ginger, whatever you like) in a muslin cloth and tie up well, then dunk it in the chutney and let the flavours seep out.

Feeling nervous? Don't be. Chutney can't really go wrong unless you burn it. It's not like jam or a souffle - it can't fail. I promise. All you're doing is slowly cooking the ingredients down to a thick gloopy mush. You can taste it as you go along, and if you think it needs a chili kick, add some chili. If you think it's too vinegary, add a bit more sugar. Too sweet? Add more vinegar and salt.

It needs to simmer on a low heat for at least an hour or two. You don't need to stir constantly, thank God, but you can't totally desert it or it will burn. It's ready when it's thick and looks like chutney. I told you it was easy.

Now get it into the jars and screw the lids on. It needs to mature for at least a month or two. Before that it will still taste rather vinegary but after maturation it will be smooth and all the flavours will mingle together. Think of an appealing name for your chutney, and be creative - gooseberry and ginger sounds nice, but runner bean and swede isn't so alluring. So if your main ingredients are prosaic you'll have to call it something like "Taste of Autumn Relish", or "Poynton Farmhouse Chutney", or "Mel's Spicy Preserve".

It keeps forever in an unopened jar. Once you've opened it - honestly I've no idea. I've never seen a jar of homemade chutney go off, but I've never seen a jar of homemade chutney last more than a couple of weeks, so the point is moot.

9 comments:

kethry said...

"never seen a jar of home made chutney last more than a month"....

how bout 2 years?

made some green tomato chutney and delia's christmas chutney 2 years ago. The first one was a method of using up green tomatoes from the garden, the second as a christmas present. I've still got jars rattling around the fridge!! OH and i just don't do chutney very often. I suppose we should, really. Anyway, you're right about it not going off - OH had some the other day and he's still alive :)

keth
xx

Anonymous said...

A brilliant relaxed recipe for chutney Mel. Well done! You've inspired me to get creative in the kitchen again :)

Sandy xxx

Bill of Ballaugh said...

For those waiting to dive into the world of chutney (and pickle) making - GO FOR IT. Follow Mel's recipe and you're off. I love my cold meats and chutney, including cold bacon, sausage, white & black pudding sandwiches and use Mel and Steph's chutneys (shud that be CHUTNIES?). In fact, the only shop bought one I use is Mango Chutney and that's only because neither of them has produce one yet, and I adore it. Anyway, if you're tempted to try please don't wait. You'll not regret it.

donna said...

thanks for the recipe. do you think it could be cooked in a slow cooker? or does it need to reduce?

Melanie Rimmer said...

Good question. I've just Googled for "slow cooker chutney" and I found some recipes, so it seems that it can be done. I don't think you could just use my recipe in a slow cooker though, you'd probably need less liquid. I might try a slow cooker version and see how it turns out. Thanks for giving me the idea.

donna said...

mel you have convinced me to have a go at some chutney. what sort of vinegar do you recommend?- the white stuff? i'm going to do either apple chutney or apple and sloeberry

uhfdf said...

情色電影, aio交友愛情館, 言情小說, 愛情小說, 色情A片, 情色論壇, 色情影片, 視訊聊天室, 免費視訊聊天, 免費視訊, 視訊美女, 視訊交友, ut聊天室, 視訊聊天, 免費視訊聊天室, a片下載, av片, A漫, av dvd, av成人網, 聊天室, 成人論壇, 本土自拍, 自拍, A片, 愛情公寓, 情色, 舊情人, 情色貼圖, 情色文學, 情色交友, 色情聊天室, 色情小說, 一葉情貼圖片區, 情色小說, 色情, 色情遊戲, 情色視訊, 情色電影, aio交友愛情館, 色情a片, 一夜情, 辣妹視訊, 視訊聊天室, 免費視訊聊天, 免費視訊, 視訊, 視訊美女, 美女視訊, 視訊交友, 視訊聊天, 免費視訊聊天室, 情人視訊網, 影音視訊聊天室, 視訊交友90739, 成人影片, 成人交友,

免費A片, 本土自拍, AV女優, 美女視訊, 情色交友, 免費AV, 色情網站, 辣妹視訊, 美女交友, 色情影片, 成人影片, 成人網站, A片,H漫, 18成人, 成人圖片, 成人漫畫, 情色網, 日本A片, 免費A片下載, 性愛, 成人交友, 嘟嘟成人網, 成人電影, 成人, 成人貼圖, 成人小說, 成人文章, 成人圖片區, 免費成人影片, 成人遊戲, 微風成人, 愛情公寓, 情色, 情色貼圖, 情色文學, 做愛, 色情聊天室, 色情小說, 一葉情貼圖片區, 情色小說, 色情, 寄情築園小遊戲, 色情遊戲, 情色視訊,

fgeegf said...

aaaa片, 免費聊天, 咆哮小老鼠影片分享區, 金瓶梅影片, av女優王國, 78論壇, 女同聊天室, 熟女貼圖, 1069壞朋友論壇gay, 淫蕩少女總部, 日本情色派, 平水相逢, 黑澀會美眉無名, 網路小說免費看, 999東洋成人, 免費視訊聊天, 情色電影分享區, 9k躺伯虎聊天室, 傑克論壇, 日本女星杉本彩寫真, 自拍電影免費下載, a片論壇, 情色短片試看, 素人自拍寫真,

做愛的漫畫圖片, 情色電影分享區, 做愛ㄉ影片, 丁字褲美女寫真, 色美眉, 自拍俱樂部首頁, 日本偷自拍圖片, 色情做愛影片, 情色貼圖區, 八國聯軍情色網, 免費線上a片, 淫蕩女孩自拍, 美國a片, 都都成人站, 色情自拍, 本土自拍照片, 熊貓貼圖區, 色情影片, 5278影片網, 脫星寫真圖片, 粉喵聊天室, 金瓶梅18, sex888影片分享區, 1007視訊, 雙贏論壇, 爆爆爽a片免費看, 天堂私服論壇, 情色電影下載, 成人短片, 麗的線上情色小遊戲, 情色動畫免費下載, 日本女優, 小說論壇, 777成人區, showlive影音聊天網, 聊天室尋夢園, 義大利女星寫真集, 韓國a片, 熟女人妻援交, 0204成人, 性感內衣模特兒, 影片, 情色卡通, 85cc免費影城85cc, 本土自拍照片, 成人漫畫區, 18禁, 情人節阿性,

免費成人影音, 彩虹自拍, 小魔女貼影片, 自拍裸體寫真, 禿頭俱樂部, 環球av影音城, 學生色情聊天室, 視訊美女, 辣妹情色圖, 性感卡通美女圖片, 影音, 情色照片 做愛, hilive tv , 忘年之交聊天室, 制服美女, 性感辣妹, ut 女同聊天室, 淫蕩自拍, 處女貼圖貼片區, 聊天ukiss tw, 亞亞成人館, 777成人, 秋瓷炫裸體寫真, 淫蕩天使貼圖, 十八禁成人影音, 禁地論壇, 洪爺淫蕩自拍, 秘書自拍圖片,

Anonymous said...

免費a片 a片 免費av 色情影片 情色 情色網 色情網站 色情 成人網成人圖片成人影片 18成人 av av女優avav女優情慾 走光 做愛 sex H漫 情色 情趣用品 情色 a片 a片 成人網站 成人影片 情趣用品 情趣用品アダルトアダルト アダルトサイト アダルトサイト 情趣用品
補正下着

There was an error in this gadget