Just made my first every chutney green tom Nanny beach and I have been given two carriers of cooking Apple's so might have a go at Apple chutney haven't got a recipe so will have to start looking quick 'coz they are a bit speckily ( but never look a gift horse) the dom sc teachers eves pudding sound s yummy too
primrosecottage, hello actually making tomato relish as we speak!!! (cheap rate electricity Heres the recipe I use: 250g chopped onions, 1kg cooking apples (I just use mixed "eaters" from our plot) 125g sultanas, raisins or dates (again I use a mix but whatever you have will do, 1 tbs ground coriander, 1 tbs mixed spice, 1 tbs salt, 350g granulated sugar, 700g malt vinegar. Put all ingredients in large pan, slowely bring to boil, then simmer for 1.5 - 2hrs, stirring occasionally to stop mix sticking. Test by dragging wooden spoon across bottom, if channel fills with liquid straight away, keep cooking, til thicker, 15 mins each time and re-check. Leave to cool slightly, put into warm sterile jars. Store for min 2 months to "mature", will store unopened for a year. It says put in fridge once open and eat within 4 weeks, but I have eaten it after 3 months from the fridge, no problem. Enjoy!
I have an open plan bungalow, ev en with the extractor on, everywhere smells of onions, have washed and re-washed my hands, they still smell too. Everything, apart from the sugar, vinegar and salt for the relish was grown by me!!!
Thanks Nanny beach I like coriander so this will be tackled tomorrow if I get back from the children's harvest festival in time if not it will be Saturday . Give me onion smell any day I started cleaning the GH with jeyes fluid and I smell it everywhere even in bed. Scrubbed and sprayed everywhere but it is lingering on .
Morning everyone I'm on a bottling spree today . If your about Nanny Beach do you peel the apples for your chutney ?
Also I have four windowsill chilli plants now ready for clearing so have an abundance of tiny red chillies . I usually just clean and pop them into the olive oil bottle . Has anyone got an EASY recipe for a relish or sauce or do I just use green tom one and replace some of the quantity of toms with chillies and sweet peppers
hello primrosecottage, yes I do peel the apples, because we are "organic", they have various insects, so they are peeled, cut up and any "bad" bits disgarded.
tomato relish easy; 1.75kg toms, says skinned and chopped (I used toms from garden some cherry, so I didnt bother to skin) 1kg chopped onions l garlic clove crushed half tsp chilli flakes 1 tbs mustard seeds, ground ginger, and chilli powder 1 tsp salt 750 caster sugar 100 g light brown sugar 450ml malt vinegar; Everything APART from sugar, vinegar,salt, into large pan, bring to boil slowely, simmer gently uncovered for an hour, til thick (I found it took a lot longer to thicken) add other inredients, cook for 20 minutes. Allow to cool slightly before putting into warm, steralised jars. Can be eaten straight away, will keep for 6 months, once open keep in fridge and eat within a week. All these receipes I am using are from the WI
Posts
Some yummy recipes here!
love that brûlée defo trying that is weekend
A A Milne
Should have said ...don't peel the courgettes. Just chop ends off and grate.
Just made my first every chutney green tom Nanny beach
and I have been given two carriers of cooking Apple's so might have a go at Apple chutney 
haven't got a recipe so will have to start looking quick 'coz they are a bit speckily ( but never look a gift horse
) the dom sc teachers eves pudding sound s yummy too 
primrosecottage, hello actually making tomato relish as we speak!!! (cheap rate electricity Heres the recipe I use: 250g chopped onions, 1kg cooking apples (I just use mixed "eaters" from our plot) 125g sultanas, raisins or dates (again I use a mix but whatever you have will do, 1 tbs ground coriander, 1 tbs mixed spice, 1 tbs salt, 350g granulated sugar, 700g malt vinegar. Put all ingredients in large pan, slowely bring to boil, then simmer for 1.5 - 2hrs, stirring occasionally to stop mix sticking. Test by dragging wooden spoon across bottom, if channel fills with liquid straight away, keep cooking, til thicker, 15 mins each time and re-check. Leave to cool slightly, put into warm sterile jars. Store for min 2 months to "mature", will store unopened for a year. It says put in fridge once open and eat within 4 weeks, but I have eaten it after 3 months from the fridge, no problem. Enjoy!
I have an open plan bungalow, ev en with the extractor on, everywhere smells of onions, have washed and re-washed my hands, they still smell too. Everything, apart from the sugar, vinegar and salt for the relish was grown by me!!!
Thanks Nanny beach I like coriander so this will be tackled tomorrow if I get back from the children's harvest festival in time if not it will be Saturday .
Give me onion smell any day I started cleaning the GH with jeyes fluid and I smell it everywhere even in bed
. Scrubbed and sprayed everywhere but it is lingering on .
Morning everyone
I'm on a bottling spree today . If your about Nanny Beach do you peel the apples for your chutney ?
Also I have four windowsill chilli plants now ready for clearing so have an abundance of tiny red chillies . I usually just clean and pop them into the olive oil bottle . Has anyone got an EASY recipe for a relish or sauce or do I just use green tom one and replace some of the quantity of toms with chillies and sweet peppers
hello primrosecottage, yes I do peel the apples, because we are "organic", they have various insects, so they are peeled, cut up and any "bad" bits disgarded.
tomato relish easy; 1.75kg toms, says skinned and chopped (I used toms from garden some cherry, so I didnt bother to skin) 1kg chopped onions l garlic clove crushed half tsp chilli flakes 1 tbs mustard seeds, ground ginger, and chilli powder 1 tsp salt 750 caster sugar 100 g light brown sugar 450ml malt vinegar; Everything APART from sugar, vinegar,salt, into large pan, bring to boil slowely, simmer gently uncovered for an hour, til thick (I found it took a lot longer to thicken) add other inredients, cook for 20 minutes. Allow to cool slightly before putting into warm, steralised jars. Can be eaten straight away, will keep for 6 months, once open keep in fridge and eat within a week. All these receipes I am using are from the WI
Meant to be raining next week, so green chutney and jam here we come!