Grow Your Own Magazine

Hi Guys

Every time I make a chutney it ends up being a rather dark brown affair and although extremely tasty Im not sure its all together pleasing on the eye (very similar to a well known sandwich pickle )

If I want to make a tomato chutney I want it to be a reddish colour like my toms .....would using a clear malt vinegar make a difference ? And will using a white sugar as opposed to demerara sugar make a difference too??

Any help / tips gratfully received

Dave

It should do, the sugar probably makes quite a bit of colour difference. White sugar has a slight taste difference though.

You could try using a golden granulated sugar. Sort of halfway house.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Depends how vinegar-y you want it to be, imho cider or white wine vinegar are much less harsh and better for almost everything.

i agree jazz cider and wine and much better than malt.
better coulor and flavour.

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Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

Used white wine vinegar and golden granualated last year and will be doing the same this weekend for my tomato and chilli chutney etc - it usually stays a nice brightish orangey redy colour. However, overcooked it a bit one year, and whilst it didn't burn it did go a far more browny colour - taste was fine but it was a bit on the thick side so needed a strong wrist to spoon it out when it was stored in the fridge.

Just had a quick look through my new book, well old book (1977) actually, "Preserving" by Cordon Bleu - and from what I can see, it agrees with all the comments above - distilled or white wine vinegar for most recipes. dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

Hi I made some yesterday, I used brown vinegar and a mixture of white sugar and and a touch of demerara. the colour was good and it tastes yummy. Past experence I have found that the soft dark brown sugar gives the very dark colour that you are talking of.

Swampie Sue

what about vinegar for pickling red cabbage?? Used normall and it knocks my head off, what am i doing wrong??

Most of the recipes I see are not 100% vinegar, what mix with water are you using?

We are talking preserves here not the hot vegetable because all my recipes do have vinegar not a vinegar water mix.

Shred finely
place in a large dish, layered with coarse salt, using approx 2oz salt to 1lb cabbage. Leave for24hrs
drain well rinsing away all surplus salt
pack into jars
cover with cold spiced vinegar

suitable for eating after 1 week
keeps for 3 months then cabbage looses crispiness

All my recipes are basically the same as this. Some have chilli or other flavours added but no water.

I will keep looking

1 medium red cabbage
3 tablespoons salt
2 tablespoons sugar
pickling spices such as peppercorns, juniper berries, or allspice berries
1¼ cup cider vinegar


Cut cabbage into quarters and discard the tough central core. Shred cabbage finely. Place in a large non-metal dish; add salt and mix through the cabbage. Place a weighted plate on cabbage and leave for 24 hours to draw excess moisture.
Rinse cabbage thoroughly and drain on paper towels. Pack tightly into a large, warm, sterilized jar, layering with sugar and spices. Cover with vinegar and seal. Leave 2-3 weeks before serving.

Store up to 6 months. Refrigerate once opened.


just found this one, slightly different