foolproof chutney recipes? Makes about 400g chutney. 125g vinegar Cook over a medium heat for as long as it takes for the mixture to thicken (about an hour). Approx. After a few minutes the water will start to come out of the fruit and you can bring the mixture up to the boil. Hopefully your plums are not overripe so will take being cut without squidging everywhere. Post Cancel. Ingredients. 10 plums, pitted and halved. French Village Diaries is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees by advertising and linking to Simmer away for 15-20 minutes to concentrate the juice then add the spice seeds, sugar and vinegar. 140g self raising flour. 2 eggs. Hope you like it. Passionate about everything French: life in Poitou-Charentes, cycling in France, food in France, travel in France and book reviews on a French theme. Other recipe: Devonshire Chefs Recipe - Tomato & Plum Chutney - by Alan Hill. seasoning. Cook over a medium heat … I wanted a rich purple colour in the finish, so left the skins on. Chutneys are pretty much savoury vegetables mixed with sweet and / or sour fruits with sweet sugar and sour vinegar. I have a bunch in the freezer... Oh yes, I've done that and it works really well. Gently sweat the onion and courgette in a preserving pan on a low heat until they start to go translucent. Spoon into washed and sterilised jars and when cool place in the store cupboard. Scarlet. Leave for 6-8 weeks to mature if you’ve got the patience. Saving the world, one cpu cycle at a time, Ubuntu 13.04 on a USB flash drive, and merging its persistent storage, Raspberry Pi – drawing maps inside Minecraft, Homemade salted caramel and honeycomb ice cream, Raspberry Pi Ultrasound Sonar Range Sensing, Raspberry Pi – Controlling GPIO from the Web. Definately one of the easier to make conconctions I’ve done, provided you don’t mind the house smelling of vinegar all weekend. 150g caster sugar. The sugar and the vinegar are the preserving agents, which means as always you need more than 5% acid by volume for it to work. This is the first of three recipes I made a couple of weeks ago, in an attempt to preserve this season’s harvest of plums and courgettes. My vote goes for the green tom chutney - I made 20 jars last weekend (blight in my greenhouse!) Coarsely chop the onion and courgette, aiming for thin slices about two inches long. I'm going to make some apricot jam this weekend too for the same reason. appreciate your post. 115g margarine or butter. 21-09-2012, 06:29 PM. Are your plums ripening? Add the plums and continue to heat slowly. Check the seasoning at this point and adjust to taste. Continue simmering over a low heat for two to three hours to reduce it down to a thick chutney. Hopefully your plums are not overripe so will take being cut without squidging everywhere. 125g sugar Simple theme. Dice the courgettes, stone the cherries, stone and chop the plums or peel and roughly chop the apples/quince and finely chop the onions. Guest . Join Date: Feb 2010; Posts: 19307; Share Tweet #3. Sounds delicious. half a red onion 250g courgette 250g plums, destoned 125g sugar 125g vinegar 2 tsp mustard seeds seasoning. Book review of Je T'Aime, Me Neither by April Lily... Book review of The French for Love by Fiona Valpy, Book review of Road to Rouen by Ben Hatch, France et Moi with author Louise Candlish, Book review of L'Amour Actually by Melanie Jones, Book review of Dancing With Paris by Juliette Sobanet, British Embassy outreach meeting, Civray February 2020, Lockdown diaries, day twenty-six a new challenge, Book review of Night Train to Paris by Fliss Chester, Lockdown diaries, day twenty-seven, confinement update from M Macron, Lockdown diaries, day twenty-nine, payday celebrations, Lockdown diaries, day twenty-one, benefits of shopping locally. 1kg courgettes, unpeeled if small, peeled if huge, cut into 1cm dice (or use pumpkin later in the season) 1kg red or green tomatoes, scalded, skinned and roughly chopped (or 1kg plums, stoned … half a red onion 2 tsp mustard seeds 250g courgette Comment. I wanted a rich purple colour in the … The flavour will be better after a month and they will last at least a year if kept in a cool dark place. The results weren’t as refined as some of the other chutneys I’ve made, but it was very piquant and went well with a strong or blue cheese. 1 teaspoon of baking powder. If I had my own apricots I would make courgette and apricot chutney as I'm sure that would work really well. Bottle in a sterile jar when it’s still hot. I will own up to having had a couple of beers beforehand so this is very much a studenty ‘what happens if..’ products. May try some for Christmas presents. Another day, another batch of soup Day twenty-six, Tuesday 24 th  November 2020   Tuesday rolls around once more bringing with it my favouri... Night Train to Paris by Fliss Chester Night Train to Paris by Fliss Chester Meet Fen Churche, as she steps off the night train with the sun ... Our 20km permitted radius for cycling and exercise Day twenty-seven, Wednesday 25 th  November 2020   Time for a happy dance President Macro... Sunset bike ride and baguette Day twenty-nine, Friday 27 th  November 2020   Payday Whoop whoop! Content and images Copyright Jacqueline Brown. 250g plums, destoned The flavour gets mellower and deeper the longer it’s left, so give it at least a week before diving … Although my preference is to use tender young courgettes, when they are little more than 15cm long, you can use big courgettes too, either green or yellow. Coarsely chop the onion and courgette, aiming for thin slices about two inches long. Powered by. Leave to stand for 30 minutes, then give it a good mix and add the vinegar. Put all the ingredients in a large pan and bring to the boil. Do you think I could sub rhubarb in for the fruit? made me think of ’em. A classic spiced plum chutney to serve with cheese or cold cuts. During the summer I make lots of chutney using the excess fruits and vegetables from the garden. in one of my books on vinegar. Seed the chillies and chop finely. Sprinkle on the salt, spices, mustard and chilli flakes. Seed the chillies and chop finely. Please don't be shy, I love to hear from you. I made some courgette chutney with the courgettes my sister gave me: And I made two ‘plum cakes’ with some of the plums (one to eat and one to freeze):. Thanks Sarah. As well as a great way of preserving the gluts the chutney is delicious with cold meats, cheeses and in sandwiches and is enjoyed as much by Adrian’s parents as us. appreciate your efforts to preserve the last of summer. Halve them and remove the stones. Put the mixture of fruit and veg in a large heavy pan. Method. This chutney is a delicious method of using up gluts if you grow your own. Here is my Courgette Chutney recipe; at the beginning of the season it is a Cherry and Courgette chutney, then it becomes Plum and Courgette chutney and finally Apple or Quince and Courgette chutney at the end of the summer. Halve them and remove the stones. Bring slowly to the boil and simmer until the mixture is soft and thick and most of the water from the courgette has evaporated, about 30 to 40 minutes. Dice the courgettes, stone the cherries, stone and chop the plums or peel and roughly chop the apples/quince and finely chop the onions.

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