| Archive for The Foodies Forum This forum is for food lovers everywhere, discuss food to your hearts content and share favourite recipes. |
| Nannyp |
Hugh Fearnley Wittingstall's GlutneyI made this today,http://www.rivercottage.net/SeasonalRecipes~August/122/Glutney.aspx 
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| Manta Ray a l'Anglaise |
Very impressive................but you know - and I've said this before, modern jam jar lids will reseal and put on hot so they pop seal will make the contents last better for longer, no more discolouring or shrinkage at the top, and chutney is the worst for that...........
What does it tase like, I can't quite read the ingredients, marrow, apple & tomato? what are the spices? Itsyray doh - I've just spotted the link for the recipe 
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| Nannyp |
I've got a load of pop lids, but get frustrated searching for the one's which fit!
It tastes nice, not too spicy, but you can certainly taste the spices. I didn't have and cannot buy Muscovada (sp) sugar, so just used granulated white. I liked putting the spices in the muslin bag, rather than having them in the chutney itself. As he says, you can put almost anything in, and it will never taste the same twice. I know my ingredients we flexible ....gave up trying to peel the damn green toms, so did and Itsy and used tinned 
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| Manta Ray a l'Anglaise |
Ah - okay, well there aren't too many sizes of lid in general use, although the new trend for deep lids (M & S style) are a bit of a nuisance, when you wash them up pop the lids back on - loose fit and then they are there when you need them
Ha ha - I've trained you well Green tomato chutney is a way of using up an excess of - well green tomatoes, everyone who grows tomatoes always has plenty left at the end of the season which are unripe. The important thing in chutney is the mix of sweet and savoury (vinegar and sugar) and the spices. The veg/fruit which is put in is merely bulk and a thickener for the sweet /savoury/ spice mix, so using tinned tomatoes instead of green is admireable, but green tomatoes don't need skinning as the skins have not set - which is why you struggled to remove them. Don't bother next time, just chop them smallish 
Itsyray |
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| Nannyp |
Lol, I wondered, so thanks...I will def make Green tomato chutney at the end of the season. Black treacle/molasses also not easy to come by here, will look out for both and pick up when I can....although, the chutney has come out a nice colour. |
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| Manta Ray a l'Anglaise |
It doesn't matter..........if the chutney is well flavoured then you have done a good job and the "missing extra" from brown sugar/treacle/whatever would probably not be noticed anyway. Sometimes these recipes are poshed up........my sister won't buy white sugar, it's perceived as too refined & anything healthy in it removed, but what a load of tosh........I take her home made goodies and she has decided to repay me in groceries, so last time I visited I came home with things like Billingtons organic natural unrefined cane sugar......... 
When you make your green tomato, I've found a lot of recipes are somewhat lacking and the percentage of vinegar is lower. Taste as it's cooking and add more if you feel it needs it, don't forget to balance it with sugar as well. Itsyray |
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| Nannyp |
Will do.
Found soft, dark brown sugar yesterday, in the fair trade section. It smells divine, I can feel a rice pudding coming on 
I made a blackberry and apple crumble lastnight, using the brown sugar...yum. |
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