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20 May 09 - 07:46 PM (#2637074) Subject: BS: What makes a chutney? From: michaelr I gather you can make chutney from many fruits and vegetables - but how? Is it a combination of sweet and sour? Or sweet and spicy? All input appreciated. Cheers, Michael |
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20 May 09 - 08:04 PM (#2637088) Subject: RE: BS: What makes a chutney? From: Q (Frank Staplin) A not bad explanation in Wikipedia. Chutney Rarely use them (store-bought, not fresh), so will leave the recipes and recommendations to others. |
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20 May 09 - 09:40 PM (#2637150) Subject: RE: BS: What makes a chutney? From: Rapparee Well, that's what Chut gets down on when he's knighted by the Queen. |
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20 May 09 - 09:53 PM (#2637153) Subject: RE: BS: What makes a chutney? From: Peace "What makes a chutney?" A cook. |
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20 May 09 - 10:22 PM (#2637165) Subject: RE: BS: What makes a chutney? From: michaelr Ah, you comedians! So helpful... |
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20 May 09 - 10:33 PM (#2637173) Subject: RE: BS: What makes a chutney? From: Charley Noble Ginger, ginger, ginger! Charley Noble |
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20 May 09 - 10:37 PM (#2637177) Subject: RE: BS: What makes a chutney? From: Rapparee Ginger who?? |
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21 May 09 - 05:15 PM (#2637961) Subject: RE: BS: What makes a chutney? From: Charley Noble Ginger Whose! Who's on first. Charley Noble |
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21 May 09 - 05:34 PM (#2637977) Subject: RE: BS: What makes a chutney? From: Bill D There's many forms of chutney, but the ones I get are usually slightly sweet and are used to add flavor and a bit of 'cooling' effect to hot Asian dishes. Lots of Mangos in my favorites. |
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21 May 09 - 06:19 PM (#2638005) Subject: RE: BS: What makes a chutney? From: open mike http://www.youtube.com/watch?v=Xhbpy7JhRXE |
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21 May 09 - 06:25 PM (#2638009) Subject: RE: BS: What makes a chutney? From: open mike most chutney contains vinegar and sugar.(sweet & sour) some have raisins. http://homecooking.about.com/od/howtocookwithcondiments/a/chutney.htm |
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21 May 09 - 06:31 PM (#2638015) Subject: RE: BS: What makes a chutney? From: maire-aine For anybody interested, here is my apple-ginger chutney . It's about 1/3 of the way down the thread. Regards, Maryanne |
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21 May 09 - 06:51 PM (#2638026) Subject: RE: BS: What makes a chutney? From: open mike scrolling free version of above recipe My apple-ginger chutney is cooking now. I remembered why I only make this stuff every 10 years or so-- coring/peeling/chopping a peck of apples takes a long time. My hands are going to be so stiff tomorrow. What I need is an apprentice (ha-ha). It starts out in 2 kettles (I don't have one big enough for the whole thing), and it needs to cook down by 1/3 to 1/2 before I can it. Because it has so much sugar in it, I have to be nearby to stir it every so often. Gingered Apple Chutney 6 medium-sized onions, peeled & quartered 2 cloves garlic, peeled 1 lb golden raisins 8 lbs tart-firm apples, pared, cored & cut into 1" chunks (I used Cortlands this time) 1 lb dried currants 1 lb crystallized ginger, coarsely chopped (bought at Williams-Sonoma) 1 T grated orange rind 1 t grated lemon rind 2 quarts cider vinegar 2 lbs light brown sugar 1 T dry mustard 1 T Salt ¼ t cayenne pepper (optional, but not for me) Put onions, garlic & raisins through a food chopper fitted with a coarse blade. Combine with all remaining ingredients in a large, very heavy enamel or stainless steel kettle. Set uncovered over a moderately high heat & bring to a rolling boil. Lower heat slightly, so mixture boils gently, then cook uncovered for 4½ to 5 hours, until very thick, glossy & dark. Watch the kettle closely toward the end and stir frequently, to prevent mixture from sticking & burning. About ½ hour before chutney is done, wash & rinse 8 pint preserving jars & their closures. Immerse jars in a kettle of simmering water until needed; set closures in a pan of simmering water, turn off heat & let stand in the hot water until needed. Ladle hot chutney into hot jars, filling to within ¼" of the top. Run a thin-blade spatula or knife around the inside edge of jars to release trapped air bubbles. Wipe jar rims & seal. Process for 10 minutes in a boiling water bath (212°F). Remove jars from water bath & cool to room temperature (not in a draft). Check seals, then label & store on a cool, dark, dry shelf. Makes 8 pints. thanks to maire-Ann |
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22 May 09 - 09:42 AM (#2638473) Subject: RE: BS: What makes a chutney? From: Backwoodsman BeJayzus! Follow that one and you'd have chutney to chutney dogs with! Talk about industrial quantities! :-) |
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22 May 09 - 04:50 PM (#2638802) Subject: RE: BS: What makes a chutney? From: maire-aine LOL. Yes, it does make a generous amount, but I give some away as gifts too. |
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22 May 09 - 09:01 PM (#2638966) Subject: RE: BS: What makes a chutney? From: michaelr Thanks all for the input. |
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23 May 09 - 01:57 AM (#2639074) Subject: RE: BS: What makes a chutney? From: Peace Michael, There are about 100,000 recipes on-line. The chutneys I have eaten have gone mostly with Eastern foods (Indian, Pakistani, etc.) and I think there are as many chutney recipes as there are pizza or spaghetti sauce recipes. Personally, I thought when HP Sauce changed their label that the fall of Western civilization couldn't be far behind. So far it don't look good . . . . |
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23 May 09 - 12:55 PM (#2639361) Subject: RE: BS: What makes a chutney? From: michaelr Hewlett-Packard makes sauce? |
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23 May 09 - 04:00 PM (#2639477) Subject: RE: BS: What makes a chutney? From: Peace LOL, ya daft bugger. Best laugh so far today. Thank you. |
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24 May 09 - 02:05 AM (#2639727) Subject: RE: BS: What makes a chutney? From: open mike http://www.youtube.com/watch?v=C2A6YPowfwk http://en.wikipedia.org/wiki/HP_Sauce |