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Thread: Special Green Tomato Chutney

  1. #49
    Waffler is offline Tuber
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    Thanks Squirrel - I'm on the case!

  2. #50
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    Earthbabe is offline Early Fruiter
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    This year I'm using distilled malt vinegar for similar reasons. I can't always get hold of decent quantities of white wine or cider vinegar.

    It's definitely lighter and you don't get all the vinegar fumes in the kitchen.
    Bright Blessings
    Earthbabe

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

  3. #51
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    I used white malt vinegar - didn't think of white wine vinegar.

    Looks lovely though and we had a bit of a taste tonight. Really yummy and nice and not too hot. EB did you put the seeds from the chilli's in?

  4. #52
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    Yup! but mine are generally wussy ones.
    Bright Blessings
    Earthbabe

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

  5. #53
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    "Wussy" ???

  6. #54
    Earthbabe's Avatar
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    Yes generally very mild. I don't have an asbestos mouth or stomach and prefer flavour to heat.
    Bright Blessings
    Earthbabe

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

  7. #55
    kirsty b's Avatar
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    Been looking for a green tom chutney recipe for ages. Can't wait to try this one on next day off work.
    Thanks Earthbabe

  8. #56
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    How long does it keep after the jar's been opened? I was going to make some up in some big kilner jars I've got but they must hold at least a pint so was wondering if I'd get through all that before it went off.

    I was thinking of scrounging jam jars from people at work if it would be better to use smaller containers. I've responsibly put all mine in the recycling box - I really ought to think ahead a bit more


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