Selfsufficientish.com

try a card in a shop window and offer to swap inreturn of chutney, or I will send you some if you wanna swap for butteries ;-))

red wrote:I make a pretty good sweet curried green tomato chutney. pity not close enough to join in!

I just love explicit instructions - reduce and stir until the chutney has the consistency of chutney!!!

Mike

MKG wrote:

red wrote:I make a pretty good sweet curried green tomato chutney. pity not close enough to join in!

I just love explicit instructions - reduce and stir until the chutney has the consistency of chutney!!!

Mike

why thank you, one tries.. one tries...

How long do you guys generally cook your chutney for and at a boil, a regular simmer or the merest glimpse of a simmer?

I ask because when I've followed instructions for making chutney where it says to cook for only about 40 minutes it is either not anywhere near ready or if it is cooked a bit fast I end up with burnt vinegar taste.

So now I cook at the lowest possible temp for the longest possible time (2-3 hours).

About to do peach chutney tomorrow and I've had mixed results with my recipe, one time it was great and the next it tasted burnt. So I'm going to try to see if I can cook it slowly for much longer.

I find that if you try anything near a fast boil, your cooker and its surroundings turn a delicate shade of chutney

Mike

Susie - thanks.

MKG - you need to look at the klutz thread. Chutney's nothing compared to the work surfaces turning a delicate shade of elderberry and recurrant jelly.