Bottom of the fruit bowl chutney

[blackkitty]

I've just spent an hour making chutney to use up some sorry looking bits in the fruit bowl. I used 2 onions, 2 and 1/2 apples (the other half was squishy) 2 and a bit pears, 1 peach, 5 apricots, 1 fresh red chilli and 2 Julian Graves snack packs of cranberries and raisins which were dangerously past their use by date. Added mustard seed, ginger, coriander, tumeric, dried chillies, 300ml of white vinegar and the same of sugar. Even if I say so myself its very Yummy.

[zazen999]

You have onions in your fruit bowl?

[blackkitty]

I also have two butternuts, actually they're in the vegetable bowl next to the fruit bowl.

[zazen999]

I also have two butternuts, actually they're in the vegetable bowl next to the fruit bowl.

TOO much information

[amandaandherveg]

Sounds like a good excuse to crack out the cheese and oatcakes there blackkitty - yum!

[Lemon]

Good bit of ingenuity there blackitty!! We don't use a fruit bowl anymore as the warmth ripens fruit too quickly and hubbs then calls it my indoor compost heap

How do you make chutney by the way and how do you use chutneys?

[roitelet]

Chutney is georgeous with cheese, cold meat ,curry and all sorts of other things, adds a sweet/sour taste. Livens up the Sarnies a treat.

Making Chutney is a doddle as you don't have to get a 'set' like jam. Look in one of the older cookery books for a receipe or searche this thread and others. There are loads posted. Don't forget to put it into jars with Vinegar Proof lids (Old pickle jars) or the inside of the lids will rust. Chutmey is always better if left to mature a bit. My 2 year old chutney is to die for now

[hmk]

Chutney is georgeous with cheese, cold meat ,curry and all sorts of other things, adds a sweet/sour taste. Livens up the Sarnies a treat.

Making Chutney is a doddle as you don't have to get a 'set' like jam. Look in one of the older cookery books for a receipe or searche this thread and others. There are loads posted. Don't forget to put it into jars with Vinegar Proof lids (Old pickle jars) or the inside of the lids will rust. Chutmey is always better if left to mature a bit. My 2 year old chutney is to die for now

Absolutely I also add it to gravies and stews. I made some Kashmir chutney a couple of years ago that caught on the bottom of the pan when the children sidetracked me It tasted too smoky to eat straight, but being tight and reluctant to bin the lot, I add a spoonful or so to casseroles etc and it's lovely

HMK

[blackkitty]

I cut up all the fruit etc and place in a saucepan, then add enough vinegar to just cover, measuring it carefully. I then add an equal volume of sugar and whatever spices I want and cook it until it leaves a clear trail if you pull the spoon across the bottom. I usually add quite a bit of chilli in various forms because we like it a little hot
We eat it with cheese, on crackers or in sandwiches, cold meats and being quite serious BBQ fans its nice with most BBQ meats. I also have a few recipes that use it that I make quite often. (spicy pasta salad being a favourite)

[Lemon]

Oooh! Sounds very interesting! Never thought you could put it in stews and gravies?! That's good is it?

So, blackkitty, it's quite a fruity chutney then? Do the chopped up fruit bits mush together and make a nice jammy looking sauce?

Might have to try this!!!! (Dunno what I'd put in it?)

Do people use garden gluts to make chutneys then? Like courgettes and green toms? Are they the same principle?

[blackkitty]

It depends how finely you chop the fruit and how ripe it is. I like a few chunky bits sometimes so leave some apple pieces quite big.
All chutney is the same principle. Generally you need onions, apples and some other 'stuff' and some dried fruit (sultanas normally but dates are good too). All home made chutney tastes good.