pickles chutneys and relish

[the deer man]

as we only have a small plot at the back of the house we make the most of the garden with a lot of pickles chutneys and relish i have nagged the other half she has given in and written up all the recipes she uses i thought you may like some

Ploughman's home -made chutney
For the chutney
225g Dates, finely chopped
225g Apples, peeled and chopped
225g sultanas, and raisins, mixed
225g Onions, finely chopped
225g dark brown sugar, preferably muscovado
300ml Malt vinegar
1 tsp Salt
pinch mustard powder
pinch freshly ground black pepper
1/2 tsp ground Cinnamon
pinch ground Cloves
Method
1.Mix all the chutney ingredients together in a large bowl.
2. Spoon into cold, sterilised jars, and fill to the brim.
3. Seal with a tight-fitting lid and store in a cool, dry place.
4. The chutney will keep for up to 6 weeks.

For the tomato chutney
500g fresh peeled Tomatoes, or 1 x 400g can (chopped)
75g Onions, chopped
150g Sugar
150 ml white Malt vinegar
1 clove Garlic, chopped
50g sultanas
1/4 tsp Salt
1/4 tsp Ginger
1/4 tsp ground allspice
1/4 tsp cayenne pepper
For the cheese fondue
2 tbsp dry White wine
1 large or 2 small cloves Garlic, crushed

Method
1. For the tomato chutney: put tomatoes, onions, sugar, malt vinegar, garlic, sultanas, salt, ginger, allspice and cayenne in a saucepan and bring to the boil. Simmer over a low heat, stirring regularly, for about 30 minutes or until reaches a thick consistency. Remove from the heat and leave to cool.

Plum Chutney
Ingredients
2 Shallots, chopped
1 tbsp Olive oil
100ml white wine vinegar
3 tbsp water
1 cinnamon stick
100g demerara sugar
Method
1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prise out the stones and discard. Roughly chop the flesh.

2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.

3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.

4. Meanwhile, heat the oven to 100-120°C /gas 1-2. Place a clean medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely.

Tomato and chilly jam my absolute favorite

Ingredients
500g very ripe Tomatoes
4 cloves Garlic, peeled
4 red chillies
2 tsp finely chopped Ginger
30ml Fish Sauce
300g golden caster sugar
100ml red wine vinegar
Method
1. Dice half the quantity of tomatoes.

2. Blend the whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a pureé consistency.

2. Pour the mixture into a deep heavy-based pan together with the sugar and vinegar. Bring to the boil and slowly stir.

3. Once the mixture has reached boiling point, reduce to a simmer and add the remaining diced tomatoes.

4. Skim off any scum that forms with a metal spoon and cook for 30 -40 minutes, stirring from time to time to prevent sticking.

5. Pour the mixture into a warmed sterilised jar. Seal while still warm and label the jars when cold. Alternatively pour on a glass serving dish and allow to cool before serving.


Rhubarb, ginger and raisin chutney


Ingredients
Main:
1.8kg Rhubarb, chopped
450 g seedless raisins
850 ml white Malt vinegar, or cider vinegar
900g Sugar
5cm piece Ginger, grated
juice of 2 Oranges
good pinch of ground mace
Method
1. Put the rhubarb and raisins in a preserving pan. Add 600ml of the vinegar. Bring to the boil, then cover and simmer for 10 minutes until soft and thoroughly cooked.

2. Put the sugar in a non-reactive saucepan and pour over the remaining vinegar. Place over gentle heat until the sugar has dissolved.

3. When the fruits are cooked, add the sugar and vinegar solution, chopped orange rind, orange juice and mace. Simmer, uncovered, for 30-50 minutes, until thickened to the desired consistency.

4. Spoon into clean warm jars.


all the best and get going

[paulsherwin]

You can also make chutney with green tomatoes. It's a good way of using up unripe toms at the end of the season.

Green tomato chutney recipe - Recipes - BBC Good Food

Paul