[Trillium]

Chutneys are very rare birds over here. Exactly what do you use them for?

[mumofstig]

On the side of the plate like pickles some of them are good with hot food as well, used in the same was as apple sauce or mint jelly 

[Growster...]

Trills, I often put a spoonful in a tomato sauce and have it with pasta. As Mums says, the dollop on the side of the plate with cold lamb or chicken is a great relish!

[MrsLev]

On a cheese and ham sandwich

[snowdrops]

Why on earth would you think of putting chutney in a water bath ? Both vinegar and sugar are preservatives ! Chutneys keep for years 

Because of the type of jars that had been used :blink: I've never used a water bath method for anything just wondering what NS did that was all

[RJR_38]

I've made green tomato chutney today (my favourite so I always pick some tomatoes green!)

I have loads of tomatoes to make into pasta sauce tomorrow and then lots of blackberries to do something with. I don't really want to do any more jams or jellies as we don't eat that many but we are running out of freezer space already..... Eek!

[Beetroot Queen]

I've made green tomato chutney today (my favourite so I always pick some tomatoes green!)

I have loads of tomatoes to make into pasta sauce tomorrow and then lots of blackberries to do something with. I don't really want to do any more jams or jellies as we don't eat that many but we are running out of freezer space already..... Eek!

I did a fab blackberry chutney one year, i remember playing around with the ingredients but typical me, cant find the recipe again  hubby really loved it too.

[RJR_38]

Ooh, that's interesting. I will have a look online and give it some thought. (Or I will make yet more crumbles and eat them - sod the diet haha)

[Sweetpea C]

Thanks for the recipe, would you know of a suitable alternative for malt vinegar? I'm a coeliac so can't have malt. Have all sorts of other vinegar but is there something special in the malt? Thanks....defrosting gooseberries now! 

[mumofstig]

as long as it's 5% strength or above it will be fine, malt vinegar just adds some dark colour, so you may want to add some Cross & Blackwell gravy browning (it is just a brown food colouring) - but then again I don't know what is in that 
does this help ?
http://www.gluten-wheat-free.co.uk/food/

[New shoot]

I was just going to say its fine to sub cider or wine vinegar 

Gravy browning is very dark caramel isn't it 

[Sweetpea C]

Excellent Wine vinegar it is then :-) thanks both. Mum, I've got just about every gluten free thing available!!! Thanks for bothering to post on the site though. 

[mumofstig]

Gravy browning is very dark caramel isn't it 

It is you only need a drop or 2 - I use it in Christmas, birthday and the occasional wedding cake for real depth of colour...........................and occasionally in a chutney that doesn't look very appealing, the colour hides a multitude of sins, as it does in Branston pickle 

[mumofstig]

Chutney is on hold cos I never thought to get in supplies of brown sugar and vinegar Doh!

So I've been busy cutting and blanching beans for the freezer.
I also have my wok and big saucepan at work cooking ratatouille   

[New shoot]

Piccalilli, pickled cauliflower (they were really cheap so bought 2) and pickled red cabbage today.



Now I have got to leave it all alone to mature    Cabbage OK in a week, rest will be hidden in the back of the cupboard so I'm not tempted 

Picked lots of tomatoes today, so maybe more sauce tomorrow