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

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: 18399

PostPosted: Fri Apr 08, 11 6:13 am    Post subject: Reply with quote
    

That sounds very nice, EV.

Went



Joined: 19 Mar 2006
Posts: 6968

PostPosted: Fri Apr 08, 11 6:24 am    Post subject: Reply with quote
    

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: 9061
Location: South Wales
PostPosted: Fri Apr 08, 11 8:01 am    Post subject: Reply with quote
    

Sounds fab.

mochyn



Joined: 21 Dec 2004
Posts: 24583
Location: mid-Wales
PostPosted: Fri Apr 08, 11 8:55 am    Post subject: Reply with quote
    

Looking forward to trying it

gz



Joined: 23 Jan 2009
Posts: 8010
Location: Ayrshire, Scotland
PostPosted: Thu Oct 27, 22 4:17 pm    Post subject: Reply with quote
    

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: 7351
Location: Just south of north.
PostPosted: Mon Oct 31, 22 11:53 am    Post subject: Reply with quote
    

It sounds yummy GZ.

Don't forget to report back when you've tried it.

gz



Joined: 23 Jan 2009
Posts: 8010
Location: Ayrshire, Scotland
PostPosted: Mon Oct 31, 22 4:35 pm    Post subject: Reply with quote
    

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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