Simoman 110 Posted July 10, 2013 Report Share Posted July 10, 2013 Anybody make any chutneys or relish, and tips or links? Quote Link to post Share on other sites
forest of dean redneck 11,191 Posted July 10, 2013 Report Share Posted July 10, 2013 All them books you sold,get your arse round waitrose Quote Link to post Share on other sites
Simoman 110 Posted July 10, 2013 Author Report Share Posted July 10, 2013 Always more satisfying making your own, and i'm still a Tesco value man lol Quote Link to post Share on other sites
forest of dean redneck 11,191 Posted July 12, 2013 Report Share Posted July 12, 2013 lol i did have a crab apple and chilli, chutney recipe but lost it Quote Link to post Share on other sites
marko 30 Posted July 28, 2013 Report Share Posted July 28, 2013 just a couple i have tried of internet 1 Red tomato and Red onion chutneyThis is the recipe I use when I have red tomatoes... Its originally a WI one, but I swapped the onions to red ones. It's a wonderful colour, and is a sweet tomato chutney. Lovely with a cooked breakfast. I think this is my favorite of all the chutneys I make!Red tomato and Red onion chutney:(in Kilos LOL)3kg Red Tomatoes (6lb)500g Red onions (1lb)25g Salt (1oz)2 x 5ml teaspoons Smoked Red paprika - this is the sweet one not the hot one!pinch cayenne300 ml distilled spiced vinegar ( 1/2 pint) (white vinegar gives the best colour)400g sugar (12oz)Peel and chop the tomatoes. Peel and mince the onions, put the toms and onions in a pan and simmer until soft and pulpy. Add the salt, spices, and half the vinegar and simmer for 40 mins.Stir in sugar and remainder of the vinegar. Continue cooking until thick, then pot into warm jars and cover.2Red Tomato ChutneyA fruity home made red tomato chutney to complement cold roast meats, mature cheddar cheese or grilled sausages.This is an ideal recipe to use up any surplus ripe tomatoes from your summer greenhouse season. Ingredients: 6 lbs (2.7kg) RipeTomatoes 1 lbs (450g) Onions 12oz (350g) Sugar ½ pint (300ml) Malt Vinegar 1oz (25g) Salt 2 tsp Paprika ¼ tsp Cayenne Pepper Makes: 4lbs (1.8kg) Method: Wash and chop the tomatoes. Peel and chop the onions. Place the tomatoes and onions into a heavy bottomed saucepan. Cook gently to release the tomato juices. Simmer for 20 - 30 minutes until tender. Add the salt, paprika, cayenne and half of the vinegar. Cook gently for 45 minutes or until it begins to thicken. Add the sugar and remaining vinegar, stirring until fully dissolved. Continue simmering, until the mixture becomes thick, stirring occasionally. Pot the chutney into the hot, sterilised jars, filling them as full as possible. Cover straightaway with waxed discs Seal while it is still hot and label when it is cold. Leave for 3 - 5 weeks to allow the flavour to mature Quote Link to post Share on other sites
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