Chilli Preserving

Axe Victim · « **on:** September 15, 2008, 21:53 »

If we have a glut of anything this damp summer, surprisingly, it is chillies!

I've chucked a few...tentatively, into some chutneys and made a mildly chilli passata sauce. I think I might try and make a hot mango and apple chutney too...but we will still have loads left. The freezer looks like the best bet, but they are so beautiful I'd like to have a jar on the side. I've read that they go off very easily in oil but that vinegar might be good.

What do other folks do?

Cheers

Jx

Skip · « **Reply #1 on:** September 15, 2008, 22:50 »

What variety are they, AV?

agapanthus · « **Reply #2 on:** September 16, 2008, 10:58 »

Last year I made a crab-apple and chilli jelly. Cut up your apples....don't need to peel or core and put them in a large saucepan with some water. Let these cook quite slowly until soft and mushy and all of the water has steamed off. Put the mush into a jelly bag and let it drip...preferably overnight...until it completely stops.
For every pint of juice you end up with add up to 1lb of sugar......I don't add this much, I prefer it slightly tart...I probably add 6 - 8 oz. Add some fresh chopped chillies and a few whole ones ( the amount depending on how hot you like it!) and bring this rapidly to the boil until you have setting point. ( take a spoonful of mixture and put on a cold plate....leave it for a minute or so....then push the jelly gently with your finger and if it wrinkles and crickles then you have setting point. Ladle into clean hot jars...add a clove or 2 of garlic and put on the lids but don't completely tighten the lids until the jelly is cool.

Axe Victim · « **Reply #3 on:** September 16, 2008, 19:22 »

Quote from: "Skip"

What variety are they, AV?

Dunno, just some tiny chilli plants from Wilkos that turned into great big buhes with dozens of bright red chillis. There's still a few green ones too. I was amazed. They went outdoors in July and just carried on growing. I would say they are pretty hot. I've already made the mistake of getting their juice under my fingernails and boy does it sting.

The passata I made (with lotty tomatoes, onions and herbs plus a few chopped chillis) has got a real zing to it but I reckon I could double the strength of the chilli component and it would still be pretty edible.

I like the apple jelly idea. I think I might pickle some to keep on the side (in white vinegar) and freeze the rest, but not before I've tried to make a fizz bomb chutney suitable for accompanying an Indian meal.

Jx

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