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earthyvirgo
Joined: 24 Aug 2007 Posts: 7972 Location: creating prints in the loft, Gerlan
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Posted: Thu Apr 07, 11 11:31 pm Post subject: Yellow Tomato & Ginger Chutney (AKA Brave Man's Chutney) |
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Have just jarred this chutney.
It's rather hot!!!
Thought I'd give it an alternative name just as a little warning.
Yellow Tomato & Ginger Chutney
1175g yellow tomatoes – a mixture of ‘Sun Baby’ or ‘Sun Belle’ and ‘Yellow Peach’
2 yellow peppers – 450g unprepped weight
800ml white vinegar
640g onions – unprepped weight
440g dessert apples – unprepped weight
200g fresh root ginger – unprepped weight
Juice of 1 lemon
Seeds of 20 green cardamoms
1x 10ml measuring spoon fenugreek seeds
1x 10ml measuring spoon kalonji (black Nigella seeds)
1x 10ml measuring spoon ground mace
2x 10ml measuring spoon ground white pepper
2x 10ml measuring spoon rock salt
70g English mustard powder (Colman’s)
6 long red dried chillies
700g golden granulated sugar
Cut the tomatoes in half, and place in a large saucepan with the yellow peppers, diced and de-seeded, the vinegar, the diced and peeled onions and apples, and the peeled root ginger, cut into fine long strips or finely chopped.
Add the lemon juice, spices and seasoning (in fact, everything but the sugar), stir well, and bring to the boil. At this stage, the mixture looks quite unappetising, but don’t lose heart. Cook it until the mixture is almost dry, making sure you stir it regularly and that it doesn’t stick to the bottom of the pan.
Add the sugar and cook again until reduced, to a soft and still slightly moist consistency. Meanwhile, make sure your jam jars are washed and clean, and sterilise them by putting them in an oven at 140C for at least 10 minutes. Then fill your jars with the hot chutney and cover immediately.
EV |
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gz
Joined: 23 Jan 2009 Posts: 8795 Location: Ayrshire, Scotland
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sgt.colon
Joined: 27 Jul 2009 Posts: 7380 Location: Just south of north.
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gz
Joined: 23 Jan 2009 Posts: 8795 Location: Ayrshire, Scotland
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