[matilda duck]

I am going to have a go at making some rhubarb chutney..... Now i've never made chutney in my life  .  Whats the best recipe???  I have about 3-4 and i'm not sure.

Be gentle with me we all have to start somewhere

And thanks x

[mumofstig]

This one is best  (from slightly biased of Ashford Kent)

Re: Recipe Competition #1 - Fruit Recipes
« Reply #33 on: February 24, 2009, 12:43 »     

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My Grannies Apple and Rhubarb Chutney:-

3 large cooking apples peeled and chopped fine
1lb rhubarb chopped
juice of one lemon
1 large chopped onion + 1 chopped garlic clove
1lb brown sugar
1/2 lb chopped sultanas
1 &1/2 teaspoons ginger
1/4 teasspoon cayenne pepper
5 teaspoons salt
3/4 pint vinegar

(please excuse imperial measures...never changed to metric )

Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil.

Simmer for about two hours, stirring occasionally, until thick.

Pour into heated jars and seal.

Leave for a couple of months, somewhere cool and dark, before eating.

We think it's lovely, and my son eats it on toast

[matilda duck]

Hi lesley thanks for that I started this afternoon with a really basic version (never made chutneys before)our recipies are not far off sorry for the crossover   but have printed that one of if this one turns out ok.  Thanks

Now it's been going for about 2 hours but no sign of thickening up???  What do I do?  Told you I was useless

Tastes nice though!!!!  How long do I have to wait to eat this one?

[mumofstig]

perhaps you need to turn the heat up a bit as you need to evapourate off all the excess liquid...........till you can draw a wooden spoon across the pan and see the bottom for a bit till the chutney covers it again.

[matilda duck]

Quite a way to go yet then??? Suppose it depends on the depth of the pan as well???  Told you cooking isn't my strong point

[mumofstig]

You'll be fine...if you turn it up just keep stirring when it starts to thicken as you don't want it to burn at the bottom............( sounds painful don't it )

[matilda duck]

I've done it!!!!

Thankyou for all your help mumofstig.  That last bit worked turning it up I got splatted a few times but it's now in my lovely kilner jars.....  can it be transfered into smaller jars at a later date???

[Yorkie]

Hurrah, well done!

Now just restrain yourself from eating it for a couple of months.

I always have runny chutney cos I get impatient, or burnt chutney cos I turn the heat up on the runny chutney and then don't stir it enough 

[mumofstig]

I've done it!!!!

Thankyou for all your help mumofstig.  That last bit worked turning it up I got splatted a few times but it's now in my lovely kilner jars.....  can it be transfered into smaller jars at a later date???

Once you open a jar to split it into smaller ones i suggest you keep the ones you are not using in the fridge, cos once you open the kilner jars the contents are not sterile any more. If i were you i would just start saving your jam or pasta sauce jars (anything with the dimple top) then you can make smaller jars rather than the large kilner jars, a lot of people do ...just a thought. And now for another batch.......................

[matilda duck]

Roll Roll's just come in and said "well done for that now you can make me some marmalade" :blink:   

[mumofstig]

See what you've started

[MoreWhisky]

Nice Recipe!

Me and my other half have just decided we want to make this one mumofstig.

Going to cut a pound of me Rhubarb tomorrow  cant wait!