Chutney Making

In anticipation of the expected glut of fruit and vegetables that we’re going to get from our allotment, I’ve lost my chutney making cherry. I have to say that it might be an activity that’s going to hook me in. Aside from a shedloads of chopping it’s ever so easy. I may even make life more simple next time by getting out the food processor. As the chutney is cooking the house is filled with a delicious aroma. It’s so Little House on the Prairie.

For the moment my main ingredients are store bought but they’re nothing fancy. I went for value price stuff. After all I reckoned that if I was going to boil the arse off off something and steep it in vinegar and sugar the subtleties of its flavour was going to be lost.

I used a recipe for tomato chutney from BBC Good Food for my first foray into chutney making. You can follow the link here. Of course, me being me, there were a few tweaks. I didn’t shop especially but improvised with what I had. I only had about a third of the brown sugar that the instructions called for so topped it up with granulated. No red onions either so common and garden yellow ones had to do. I used cheap balsamic instead of red wine vinegar. And a good dollop of dried ginger made up for the fact that I didn’t have any root ginger. I might do soon as I’m growing it! Watch this space. Oh and the final trip off piste was omission of chilli and lashings of paprika and pepper instead.

It tastes lovely! Far better than some stuff we had in the fridge from a fancy deli. So I made a second jar, rhubarb this time. There’s an another allotment site down our road where plot holders sell their wares so I picked up a few sticks the other day. Here’s the second recipe. Again I tweaked it to use up ingredients that I had. It seems that chutney making is a rather forgiving process.

Now my favourite way of eating chutney is with cheese and biscuits but I’m sure that there’s lots more that I can do with it. I’m thinking it would be good as a pasta sauce, as a coating for a pizza base, on a cheese toastie. ….. I reckon that I’m going to have to get creative. After all I might be making a whole lot more of the stuff!

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  1. My problem is jars! Where do we store them until we need them…and when we need them where have I stored them? I made some good green tomato and chilli chutney last year with the toms that didn’t ripen before a shock frost at the beginning of October. I often put a big dollop in when I’m making pulled pork. And a sweeter one goes well in curries.

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