White Sugar in Chutney

Can I use white granulated sugar when making tomatoe chutney and if I do will there be a difference.I have already made two lots with brown sugar.But was curious about this.

Thanks
Mike

I always use white sugar and white vinegar with red tomato chutney, it helps to keep the colour  nice and bright.

The last batch of feijoa chutney I made.....

Had to google this. What else can you do with this fruit Lindeggs? 

Quote from: Lindeggs on September 18, 2011, 11:14

The last batch of feijoa chutney I made.....

Had to google this. What else can you do with this fruit Lindeggs? 

Argyllie, unfortunately feijoas are one of those fruits that all ripen at the same time and drop to the ground, so you have to collect them every day.  They are also a delicate, highly fragrant fruit that doesn't store well in a fruit bowl or the fridge.  Really the ultimate in seasonal produce.

Here's what I did with mine:

1) Ate as many fresh as I possibly could.  Just scooped out the flesh with a teaspoon. Heavenly!
2) Gave fresh fruit to family and friends.
3) Put batches through the food-processor (with the skin still on) ready for making chutney, then froze the processed fruit.
4) Lightly stewed the flesh, and froze for winter desserts (pies, crumbled or just served with ice cream - anything you would do with stewed apples).
5) Each day I filled a wheelbarrow with fruit and put it out by the gate with a FREE sign on it.  Watched school children stretching their uniforms all ot of shape while they stuffed fruit in their pockets, or made pouches in their jerseys to carry it!