Yellow Tomato & Ginger Chutney (AKA Brave Man's Chutney)

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Yellow Tomato & Ginger Chutney (AKA Brave Man's Chutney)

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earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Apr 07, 11 11:31 pm Post subject: Yellow Tomato & Ginger Chutney (AKA Brave Man's Chutney)

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

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18415

Posted: Fri Apr 08, 11 6:13 am Post subject:
That sounds very nice, EV.

Went

Joined: 19 Mar 2006
Posts: 6968

Posted: Fri Apr 08, 11 6:24 am Post subject:
The spices will probably mellow a little with time so I wouldn't worry. A bit of heat can be good - sounds lovely.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Fri Apr 08, 11 8:01 am Post subject:
Sounds fab.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Fri Apr 08, 11 8:55 am Post subject:
Looking forward to trying it

gz

Joined: 23 Jan 2009
Posts: 8879
Location: Ayrshire, Scotland

Posted: Thu Oct 27, 22 4:17 pm Post subject:
Woohoo Just made this, it will be interesting when it has matured..it is hot but exceedingly nice now

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Mon Oct 31, 22 11:53 am Post subject:
It sounds yummy GZ. Don't forget to report back when you've tried it.

gz

Joined: 23 Jan 2009
Posts: 8879
Location: Ayrshire, Scotland

Posted: Mon Oct 31, 22 4:35 pm Post subject:
We have a half jar over..will try that just before we go to NZ, should have just about matured enough just to try by then

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