Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Sparkyrog on September 06, 2013, 09:38
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I can't give credit as the source of this is lost in time ! I have done this for 30 odd years
2lbs cooking apples
2lbs ripe tomatoes
2lbs onions
8 ounces sultanas
half ounce of pickling spice
1 ounce dry mustard powder
2 teaspoons of salt
1 pnt of vinegar (I use malt)
1lb of black treacle
normal method not forgetting to remove the spice bag (as I did once ::) )
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That looks good! I made a Tom and Apple chutney recently but subbed eating apples for the required cookers but the texture just isn't right, it needed the cookers to breakdown- I will remember that the next time!
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This pickling spice do you buy that as a pickling spice or make it up. I have only ever used seperates :)
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You can buy it in the spices section at the supermarket, I think Schwartz do one. I mostly use deprecated for chutney but have used the mix for pickle before
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Brilliant thanks
Also does the treacle go in at the start or near the end.
I will be giving it a go
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Toms are chopped in t he pan for this one just need to pop to the supermarket as i am missing half the stuff ::) i alwayd start before i check supplies.
Also got another pan ready with 2 kg of toms in for my other chutney plus a third pan waiting for runner beans once i get everyone napping when they should.
I must be mad. No.......... I am mad. I even have the straight jacket to prove it. If only i could fasten it on my own and then call for collection i'd be sorted ::)
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I skin the toms but not sure it is essential :)
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it all goes in in one go BQ :)
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Thanks will have a go.
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Forgot to say it's much easier if you put the tin of black treacle in a bowl of hot water that thins it down !
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I tried this SPICY TOMATO CHUTNEY during the week (double because of all the tomatoes I've got). It's very tasty.
Can't remember/find where I found it.
750g red tomatoes peeled and diced
2 red peppers deseeded and diced
2 medium onions diced
2 cloves crushed garlic
300g demerara sugar
400 ml malt vinegar
1 tsp celery/sea salt
½ tsp paprika
½ tsp cayenne pepper
2 tsp mustard seeds
Bring everything to the boil and simmer until right consistency is reached.
For extra hot chutney 2 red chillies can be added.
This took about 1 1/2 hours of cooking.
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I am out of red toms now unless some greens turn.
My house smells like a chutney factory. Hehe beetroot on the go now, pans are linned up waiting for their turn. :ohmy: stop tempting me into another chutney :lol:
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But it's very gooooood!