[Beetroot queen]

This one makes 5 x 8oz jars

2 large onions or 4 smaller ones.
500g toms, I used a mix of red and green
500g courgettes diced
300ml malt vinegar
2 baking apples peeled and chopped
250g dark muscovado sugar
1 tsp of cinammon
1 tsp of nutmeg
1tbsp mustard powder
2 tsp ground ginger
4 garlic cloves crushed (or used 1 tsp of garlic granules)

All ingredients into a pan, heat slowly while stirring sugar dissolves to prevent it sticking.

Simmer uncovered for 2 hours or until dark brown and thick (mine took an hour and a half)

Pot into warm jars and wait two weeks before eating.

 

[sunshineband]

This sounds yummy -- I shall make some to try it next week, if I have any more surplus courgettes 

[Novice but totally hooked]

I use the same recipe but with white wine or cider vinegar instread as I find malt vinegar is just too harsh and you lose the other flavours.

[mjpalin]

Sorry to resurrect such an old thread, but a couple of questions for BQ (who will hopefully be sleeping at this time of night (unless Harrison is feeding of course))

I'm a complete newbie to making chutney!

1) Can this be stored in a cupboard rather than the fridge?
2) Can you use Kilner type jars rather than jam jars (we're off to Ikea tomorrow!)

M
 

[Mrs Bee]

Yes to both questions.

If you are new to chutney making make sure you pot the chutney into hot jars while the chutney is hot which will give you a good seal.

If using the kilner type jars don't heat the jars with the rubber rings on.

[mjpalin]

Thanks Mrs Bee! Figured I might as well try, as i'm bored of looking at the glut of Courgettes in the utility room 

[Beetroot Queen]

Thanks mrs bee i agree completely 

[Mrs Bee]

It sounds as if we are all being bullied by courgettes.

This is a recipe I have used for ages which is lovely with cheese.
And it uses a lot of courgettes.

3lb of prepared courgettes, ( cut in half longways and the seeds scooped out with a teaspoon, then chopped into 1 cm chunks)
2 teaspoons of whole allspice berries, finely crushed
2 teaspoons whole black pepper finely crushed, although still with a little texture
1lb skinned, seeded chopped tomatoes
8oz roughly chopped onions
1 to 2 tablespoons salt.  I put in 1 table spoon at the beginning and then taste at the end to see if i really need it.
2 teaspoons ground ginger

1 and 1/2 lb sugar
750ml wine, cider or white distilled vinegar.
Usual method. Sling it all into together simmer until sugar has dissolved.
bring to boil  and boil steadily for about 50 mins or until reduced by half and it is thick.  Stir constantly to prevent burning and sticking.
Pot and cover in the usual way.

THis recipe however is for you to use next year BQ, as you should be resting.

[Beetroot Queen]

Mrs bee my courgette glut wont last till next year 

[mjpalin]

well my first ever batch of chutney is on the stove! - wish me luck!

Last silly question - do I shut the lids while the contents are still hot to get the good seal?

[Beetroot Queen]

well my first ever batch of chutney is on the stove! - wish me luck!

Last silly question - do I shut the lids while the contents are still hot to get the good seal?

Yes i do and then turn the jars over for a bit

[mjpalin]

Thanks BQ! 

[rawrecruit]

Mmmmmm just made this and it smells great! Not sure I can wait 2 weeks 

[mjpalin]

Mine is now cooling in rather large kilner jars, as Ikea had sold out of the little ones yesterday. Tasted a bit at the end, lovely and sweet, and my nan who is the queen of chutney has now placed an order, so more jars needed here so i can make some more.

Has anyone ever tried adding a bit of chilli to the recipe?

[MrsLev]

Thanks for the recipe! I've hot some (widely different) bubbling away just now, I was intending to do a batch of tomato and apple and a batch of cougette but on the back of reading this I just combined the whole lot! The spices are not exactly the same and I only had Granny Smiths, I didn't include garlic and I stuck in the dregs of a pack of raisins.