[Beetroot queen]

I started out making vals, ploughmans pickle but then i didnt have this but i did have that and i didnt like that so i changed to that. Will vals ploughmans pickle be right or is it going to be more of a georges marvellous medicine.

Hubby is looking worried 

But what i really want to know is what kind of chutney maker are you.

A recipe follower
Or a bit of a throw it all in and experiement.

If its my chutney i follow it to the letter but hubbys i like to play around with. Hehe 

[Mrs Bee]

I start with a recipe and then fiddle about with the ingredients until I have the flavour that I like.

I also try out loads of different recipes from the preserving library I have accumulated over the years. Some are good and others are rubbish. I think some writers don't try out their recipes either that or their idea of good chutney is different to mine.

I have several perfected recipes that are in my little red book and will use them as starter recipes. For example I have an onion marmalade recipe which I adapted and now I use that as my starting point to add other ingredients such as sage or rosemary, tomato, garlic and chilli.

I like to start with a tried and tested basic recipe that has a good sweet to sharp ratio and good keeping qualities and then change the fruit, veg and spices.

[Beetroot queen]

My worst trouble is not noting what bit i changed and fiddled with so when everyone loves it i cant remember what i did  , i have made a note this time

[Beetroot queen]

This one is rather nice even at hot stage. Hubby did ask if i could mash it a bit so he couldnt see the veg. Hehe branston is his favourite but he likes it when he cant see the veg.  i would like it to be a bit more syruppy but apart from that taste wise first signs are fab.

It has been roughly mashed and now resembles a lovely sandwich pickle that will hold its own.

[Mrs Bee]

I always keep a notebook to hand when I am preserving and note down all the changes I make.

I also note how many pints or litres I cook the mixture to and how many jars it makes.

If you like the Branston style of chutney you might like to try the Hairy Bikers Farmhouse pickle recipe which is in their perfect pies book. That is really lovely!

And one of my customers has tried the hot mustard pickle recipe and sais that that is really lovely too.

[Beetroot queen]

Will check it out, thanks

[madcat]

A banned one!  when we moved OH discovered the vintage of some of the chutneys on the shelf  and has banned me making any more till we have eaten what we have.   

[Beetroot queen]

A banned one!  when we moved OH discovered the vintage of some of the chutneys on the shelf  and has banned me making any more till we have eaten what we have.   

And who wears the pants in your house, if my oh even tried he'd be wearing my jam pan on his head 

[madcat]

That would dent the jam pan!     His head is large and hard ...

He did have a point ..  sort of.  I just said they were 'maturing'.    Hmmmm.  Fine wine needs 20 years doesnt it?

[Beetroot queen]

Hubby has given up telling me no more 

[maloneranger]

A banned one!  when we moved OH discovered the vintage of some of the chutneys on the shelf  and has banned me making any more till we have eaten what we have.   

Very interesting! How old are your vintages? I have often wondered how long my chutney would keep.

[It's only ever apple, and the amount depends on the crop from one old tree, so some years need to last for two years]

[madcat]

I've just been to look.  The oldest I can spot is a '95 damson relish (very good but a little goes a long way,  so the usage rate is low!  Just a thin smear on the bread of a sandwich lifts it beautifully); there is a '97 apple chutney which we are eating now which is really smooth and rich.  So much depends on the quality of the seal of the lid, so they don't dehydrate over time.  But you take his point.

[maloneranger]

Thanks for looking. These sound "very" vintage.

Do you mind some more questions?

Do you put a "paper" seal on top of the chutney, in addition to the lid? [I don't]

Does the chutney darken with time from the top, downwards? [Mine does, after about a year].

Where do you store it? [I use a dark cupboard vented to the outside; can hardly be called cool at the moment].

[madcat]

it goes darker over time and smoother, but the apple chutney we are eating at the moment has discernible lumps in it.  It hasn't gone to goo.  Think the colour and consistency of Branston pickle and you wont be far off.  I don't put a paper seal on chutney (I do on jam and jelly) and they have been living, until we moved in the top top cupboards in a north facing kitchen, so not cold but not toasty. I want to put them in the cellar, when I have shelves, but at the moment they are in the utility room.

The ones that have kept best are in jars with screw on plastic lids, coffee jars and the like.  The paper removed from inside the lid and screwed down firmly.  There is no evaporation and they go darker more slowly.  The ones with cellophane lids have to be eaten much earlier as the vinegar evaporates very much quicker.

[Mrs Bee]

If you have a really good seal on the jars they can keep for years.

I find that I get the best seal by using new jar lids if I am reusing jars for us, friends and family, (I never use recycled for selling).

If the chutney is potted while it is red hot and in hot sterilised jar. make sure you fill it to the top and use a new jar lid it should keep for years without shrinking or darkening.

I follow the WI advice about potting all preserves and go for one or the other method. E.g wax discs and cellophane or metal lids without waxed discs.

Another tip for potting on jams when using metal lids is to twist the lids on tightly and then invert the jar so that the boiling hot liquid jam coats the inside of the metal lid, which helps to make doubly sure that the jar and lid don't get any stray bacteria to turn the jam mouldy.