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Post by ambersparkle on Jul 19, 2017 10:43:59 GMT
COURGETTE AND RUNNER BEAN PICKLE.
1 LB RUNNER BEANS, SLICED THINLY 4 COURGETTES, SLICED THINLY 12 OZ APPLES, FINELY CHOPPED 2 MEDIUM ONIONS 1 LB SOFT LIGHT BROWN SUGAR 1 TEASPOON MUSTARD POWDER 1 TEASPOON CORIANDER SEEDS 1 PINT CIDER VINEGAR 1 TEASPOON TUMERIC METHOD PUT ALL THE INGREDIENTS INTO PAN, STIR WELL COOK OVER GENTLE HEAT, TILL SUGAR IS DISSOLVED. THEN BRING TO A ROLLING BOIL, FOR ABOUT TEN MINUTES. TURN DOWN TO A VERY LOW SIMMER, FOR ABOUT AN HOUR AND A HALF, STIRRING FROM TIME TO TIME. WHEN ALL LIQUID HAS EVAPORATED, AND IT IS NICE AND THICK, POUR INTO STERILIZED JARS WITH VINEGAR PROOF LIDS. COVER WITH A WAXED DISC. LABEL, AND STORE IN A COOL PLACE. WILL KEEP NINE MONTHS. |
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Post by Aly on Jul 25, 2017 12:40:33 GMT
I make one the same but without the beans. It is lovely if left a couple of years but I have to hide it well for that to happen!
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Post by maggenpie on Jul 30, 2017 7:25:46 GMT
Thanks for this! I will have to try it, and I was thinking about doing it without the beans too. Definitely on my to do list now!
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Post by ambersparkle on Aug 15, 2017 9:20:03 GMT
SPICED COURGETTE AND TOMATO CHUTNEY.
1.4KG COURGETTES
900 GRM ONIONS
900 SOFT BROWN SUGAR
3 INCHES FRESH GINGER, GRATED
6 CLOVES GARLIC, GRATED, OR CHOPPED FINE
1 TEASP SALT
1 TEASP CHILLI FLAKES
900 GRM TOMATOES
900 ML MALT VINEGAR
METHOD
PREPARE ALL, AND PUT IN PAN
BRING TO BOIL, THEN TURN DOWN
TO A VERY LOW SIMMER,
ABOUT TWO HOURS.
PUT INTO STERILIZED JARS.
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Post by Aly on Aug 15, 2017 11:56:55 GMT
Will be making this one thanks Tina!
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Post by ambersparkle on Aug 15, 2017 12:26:24 GMT
Looked great in the Picture that Isaw, and not labour intensive, all being well, will make it Tomorrow.
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Post by ambersparkle on Aug 17, 2017 15:03:10 GMT
A Word about this Chutney. It turned out beautifully. I tweaked it a bit, added Sugar, to my Taste. Did not have quite enough Tomatoes, so added a few Squirts of Tomato Puree, and three, only used 2 Inches of Ginger, as am not very fond of it. Just minor Tweaks, will deffo make it again.
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Post by sooliz on Aug 19, 2017 9:10:42 GMT
I'm really pleased with the outcome of this chutney Tina, it's made 5 1/2 1lb jars. Had a little taste and it's lovely - obviously needs a few weeks to mature to get rid of the vinegary taste of course. I tweaked mine a little bit too - more tomatoes, less courgette (well, it was a courgette that had grown to a full size marrow actually). Had no ginger - thought I had some fresh in the freezer but no, and nor did I have any ground! So used a little allspice, tsp chilli powder and dsp pickling spices which I ground up first. I also threw in the last 1/3 of a jar of cranberry relish I made in January, and a couple of tbsp. of balsamic vinegar.
A jar will go to our lovely neighbours (it was their marrow) and another to my brother, who's very fond of cheese & pickle sandwiches.
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Post by ambersparkle on Aug 19, 2017 11:53:10 GMT
Yes indeed, Sue, really a Keeper, I got four and a half small Jars out of it.
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Post by ambersparkle on Sept 10, 2017 12:43:05 GMT
APLE CHUTNEY
2 LB COOKING APPLES
8 OZ ONIONS
8 SULTANAS
1 LB SOFT BROWN SUGAR
1 TEASPOON SALT
2 TEASPOONS GROUND GINGER
1 AND A HALF PINTS OF WHITE VINEGAR
METHOD
PUT ALL EXCEPT SUGAR IN POT,
COOK DOWN, THEN ADD SUGAR
SIMMER ON A VERY LOW HEAT TILL DONE.
CHUTNEY MUST HAVE GOT RID OF ALL
LIQUID. DRAW A LINE WITH THE WOODEN
SPOON ACROSS BASE OF POT, IF THERE
IS A CLEAR LINE, IT IS DONE.
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Post by ambersparkle on Sept 10, 2017 12:46:28 GMT
New way of spelling Apple, would make this now, but out of Vinegar. Have made it before, it is very good with Cheese, but needs to mature.
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