[matilda duck]

Oh yes Val's book has worked wonders again
tomato chutney was sooooo so easy and looks the Beas knees!!!! Just got to wait until December now to eat it

[plum crumble]

oh no, look what you've done now. I'm dribbling again.

[Val H]

How long did it take you? Was just reading the other thread and, when I make it, it usually only takes a couple of hours max to get it to the right consistency.

[matilda duck]

Val it took just under 2 hours . But then I used YOUR recipe out of YOUR book , as I know you know what you are doing!
Well you must do as I've loved making all my jams and chutneys and not had a problem yet
so thankyou again.

[noshed]

I tried chutney in a slow cooker over the weekend. The recipe said only 100ml of vinegar - it didn't look much so I put a splosh more in - so I had to boil it in a saucepan to thicken it...
Anyway it looked and tasted OK. I think I might try some of Val's recipes with less vinegar. This one was mango and squash, although I put in a few dried apricots for the hell of it.

[Elcie]

I had a clear out of the square foot front garden at the weekend and have lots and lots of tomatoes.  Some of the varieties I have are yellow tomatoes.  Could I use these in red tomato chutney do you think?

[Yorkie]

I don't see why not - you'll have yellow bits in it tho' I guess 

[mumofstig]

I tried chutney in a slow cooker over the weekend. The recipe said only 100ml of vinegar - it didn't look much so I put a splosh more in - so I had to boil it in a saucepan to thicken it...
Anyway it looked and tasted OK. I think I might try some of Val's recipes with less vinegar. This one was mango and squash, although I put in a few dried apricots for the hell of it.

Not sure.....not an expert, but thought that it was the acid in the vinegar that was the preserving agent. That's why you have to use vinegar with high acid content...........so it would follow that if you use less vinegar, your chutneys wouldn't last as long, especially once the seal was broken.

[Yorkie]

... unless it's the % strength of the vinegar which is of importance, rather than the quantity?

Don't know the answer but just wondering out loud 

[mumofstig]

Think we need an expert Yorkie..........

Val.....oh VAL...... CAN YOU HEAR US !!!!!

[sunshineband]

I had a clear out of the square foot front garden at the weekend and have lots and lots of tomatoes.  Some of the varieties I have are yellow tomatoes.  Could I use these in red tomato chutney do you think?

As the flesh all blends together I guess it will just look slightly lighter in colour but still taste good 

[Val H]

It's both the acidic percentage and the amount of it. If you're only planning on keeping it for about 6 months you could get away with reducing the amount to some extent.

[noshed]

I was just thinking about that. I've only done small jars so I was hoping they would be OK in the fridge after opening - and 5 jars will not last long in our house...
Perhaps stick to the Authorised Version after all.

[sunshineband]

Had a splurge today after making a batch of chutney that was too salty for our taste. Made another batch without any salt and combined the two. Also added some ground cloves and ground fennel ot it, and a handful of green sultanas -- it tastes fabulous and there are now five jars sitting proudly on the worktop awaiting Christmas (Well some of it anyway  )

(along with some pickled pears and pickled chillies  )

[sclarke624]

I had a clear out of the square foot front garden at the weekend and have lots and lots of tomatoes.  Some of the varieties I have are yellow tomatoes.  Could I use these in red tomato chutney do you think?

I used red, lots of yellow and orange and dark brown soft sugar it was normal dark brown.