Archive for Downsizer For an ethical approach to consumption          Downsizer Forum Index -> Recipes, Preserving, Homebrewing Bebo Chutney too sweet I tend to find most chutney recipes too sweet. I like tangy, spicy flavours more and prefer something more like a pickle (think Branston). I want to have a bash at halving the sugar content in a few recipes but am concerned that the chutneys won't keep as well. Anyone tried this or have any views on whether I'll get away with it? earthyvirgo I tend to cut down on amount of sugar recipe suggests ... for the same reason, neither of us like overly sweet chutneys, or jams for that matter. I play it by ear tho', so 'fraid can't say by what % I reduce sugar content. At a guess about 20/30% less. Haven't found that any of mine have gone off. I do keep them in the fridge once opened - and we do polish them off quite quickly. EV gil The acidity of the vinegar is also a preservative. Went Our Jams have 50% of the recommended sugar and keep well, chutneys and relish reduced by 30% of recipe. No problems keeping for over a year in either case but devoured quickly once opened. jamanda Thinking along similar lines to Gil I think. Could you reduce the sugar, but up the vinegar? gil Lemon juice would have a similar effect, as would using acidic fruit and veg. The salt in chutney has a preserving function too. I assume that is also one reason to add dried fruit - more sugar. Shan I also reduce the sugar by about 30% on chutneys. In addition, I use light brown sugar instead of white sugar as I find white sugar to be sickly sweet. catbaffler Chutney (Very Good) I have a book called Sylvester's Sensible Cookery that I bought in a second hand bookshop in the '70s. I believe it was published in the '20s and, as well as recipes, has all kinds of useful thing in it. The first chapter is entitled, "Hints to the Servantless" and gives instructions on how to get up, open windows, put water for washing over the fire, etc...! There's a recipe in there that I've been using regularly - the chutney needs to mature for quite a few months before using, keeps well for years and is, I think, quite delicious. Although it calls for apples I reckon the basic recipe would be ok for other things too. I've made it very successfully with some apples and lots of green tomatoes and it was great. Don't be put off by the gooseberry jam - it works! Chutney (Very Good) 1/2 a gallon of vinegar 1lb coarse brown sugar 3/4 lb raisins, stoned and chopped 1oz ground ginger 3oz mustard seed 1 nutmeg, grated 2 oz pepper 1/2 turmeric powder 3 quarts sour apples (after peeled and cut) 1/4 lb salt 1/2 lb currants 1/2 oz cayenne 2 oz garlic 1tsp ground mace 2lb jar gooseberry jam Boil apples in three parts of the vinegar till tender. Boil sugar with remainder of vinegar to a syrup. Mix all well together and add turmeric and gooseberry jam. Put into small jars and tie down. earthyvirgo I have a book called Sylvester's Sensible Cookery that I bought in a second hand bookshop in the '70s. I believe it was published in the '20s and, as well as recipes, has all kinds of useful thing in it. The first chapter is entitled, "Hints to the Servantless" and gives instructions on how to get up, open windows, put water for washing over the fire, etc...! There's a recipe in there that I've been using regularly - the chutney needs to mature for quite a few months before using, keeps well for years and is, I think, quite delicious. Although it calls for apples I reckon the basic recipe would be ok for other things too. I've made it very successfully with some apples and lots of green tomatoes and it was great. Don't be put off by the gooseberry jam - it works! Chutney (Very Good) 1/2 a gallon of vinegar 1lb coarse brown sugar 3/4 lb raisins, stoned and chopped 1oz ground ginger 3oz mustard seed 1 nutmeg, grated 2 oz pepper 1/2 turmeric powder 3 quarts sour apples (after peeled and cut) 1/4 lb salt 1/2 lb currants 1/2 oz cayenne 2 oz garlic 1tsp ground mace 2lb jar gooseberry jam Boil apples in three parts of the vinegar till tender. Boil sugar with remainder of vinegar to a syrup. Mix all well together and add turmeric and gooseberry jam. Put into small jars and tie down. I love the last line! "...tie down"! Blimey, it must be a lively, spicy one EV

earthyvirgo

I also reduce the sugar by about 30% on chutneys. In addition, I use light brown sugar instead of white sugar as I find white sugar to be sickly sweet.

Yep, more often than not I use a 'brow' sugar of one sort or another.
Even muscovado if it's all that's in the cupboard.

EV catbaffler

I have a book called Sylvester's Sensible Cookery that I bought in a second hand bookshop in the '70s. I believe it was published in the '20s and, as well as recipes, has all kinds of useful thing in it. The first chapter is entitled, "Hints to the Servantless" and gives instructions on how to get up, open windows, put water for washing over the fire, etc...!

There's a recipe in there that I've been using regularly - the chutney needs to mature for quite a few months before using, keeps well for years and is, I think, quite delicious. Although it calls for apples I reckon the basic recipe would be ok for other things too. I've made it very successfully with some apples and lots of green tomatoes and it was great. Don't be put off by the gooseberry jam - it works!

Chutney (Very Good)
1/2 a gallon of vinegar
1lb coarse brown sugar
3/4 lb raisins, stoned and chopped
1oz ground ginger
3oz mustard seed
1 nutmeg, grated
2 oz pepper
1/2 turmeric powder
3 quarts sour apples (after peeled and cut)
1/4 lb salt
1/2 lb currants
1/2 oz cayenne
2 oz garlic
1tsp ground mace
2lb jar gooseberry jam

Boil apples in three parts of the vinegar till tender. Boil sugar with remainder of vinegar to a syrup. Mix all well together and add turmeric and gooseberry jam. Put into small jars and tie down.

I love the last line!
"...tie down"!

Blimey, it must be a lively, spicy one

EV

It is! Andrea

I don't use recipes for chutneys and have never had one go 'bad'. The vinegar and salt do the trick even when they aren't sweet.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Page 1 of 1

Home Home Home Home Home