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Green bean chutney

FlinsterFlinster Posts: 883
in Fruit & veg
Afternoon all, I’m just wondering if anyone has a recipe for green bean chutney that isn’t mustard powder/cornflour based, like piccalilli? I have green beans, onions, apples, dried fruit, courgette, tomatoes, patty pan squash and peppers available if that helps? Thinking of just winging it and lobbing it all in the pan with some Indian spices and see what happens! 

On another note- jar sizes v quantities. I have some 1 L Kilner clip top jars. The volume is obviously L and chutney recipes in weight. Any ideas on roughly how much chutney will fit in a 1L jar? I’m guessing maybe about 3lbs??

Thanks!
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  • FlinsterFlinster Posts: 883
    That did cross my mind to be honest. I wonder if you freeze chutney??! I can get through it fairly quick (it’s not unknown for me to eat it with a spoon lol), but as you say there are limits! 
  • DovefromaboveDovefromabove Posts: 88,147
    The church in the village where I lived used to sell off the donated fruit and vegetables on the Monday after Harvest Festival ... as I lived near the church I used to buy loads of fruit and veg and make chutney out of whatever I felt would go together.  I called it Harvest Festival Chutney and it was different every year. 

    You need to get the proportions of fruit and veg to sugar and vinegar about right or it won't firm up or keep well, but apart from that it's straightforward ... follow a basic chutney recipe for the method and use these proportions 

    3kg vegetables to 1 litre vinegar and 500g sugar, then adjust for taste.

    Experiment with different vinegar (I like using cider vinegar) and sugar combinations ... Muscavado gives a lovely rich deep flavour ... soft brown sugar a lighter one.  

    Have fun and enjoy.  :)



    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • DovefromaboveDovefromabove Posts: 88,147
    edited August 2018
    pansyface said:
    Apparently, according to Dr. Google, you can freeze chutney.

    Who knew?🤪
    Well you can ... but why would you?  Properly made chutney keep for years in the jar without freezing ... use the electricity to freeze other stuff  :)

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • FlinsterFlinster Posts: 883
    Excellent, thank you!

    I did 1.5kg batch based on above ratios.

    grated carrot, green beans, courgette, red/white onion, apple, sultanas, ginger, Kashmiri chillies, cumin, cardamom, mustard seeds, coriander seed, and salt/black pepper ... might chuck in some nigella ...a right old mish mash lol!!

    exciting!!!!!
  • FlinsterFlinster Posts: 883
    Oh and turmeric and tomato purée...
  • FlinsterFlinster Posts: 883
    And peppers!!!!
  • DovefromaboveDovefromabove Posts: 88,147
    Oooh ... let us know how you get on ... try to leave it to mature for a bit (that's the bit I find hardest).  And keep notes so you can repeat a particularly successful batch if you want to.  :)

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • FlinsterFlinster Posts: 883
    I will! I just had a taste of the liquor.. delicious!!
    i made cucumber pickles and courgette pickle last week. I had some of the courgette pickle left over so have been eating that fresh and it’s fabulous!
    off to write notes!
  • DovefromaboveDovefromabove Posts: 88,147
    👨‍🍳👍

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • Sam 37Sam 37 Posts: 1,271
    When I want to pickle any vegetables, I follow my gandmother's recipe: blanch veg in boiling water for 3-5 minutes.  After cooling, place in sterilized jars and cover with brine,
    made with two tbsps of sea salt in a liter of water.

    Store in a cool place.  Ready in a couple of months and delicious.
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