General Chat

Kay, I have to admit to using rubber gloves for the apples and onions.

Chris don't tell u half a story where is the recipe?

Cor,,I bet your hands smell loverly after peeling all that lot,,,,,~~~


I had pan like that Ann,,,,,,,,,I used it to boil me nappies in,,,,,,,,,,!!!

Thanks for that Ann..........I will give it a go. Sounds lovely...................xx

OH just preparing ingredients for my Colonels chutney (to make under supervision) tastes even better than Branston!!!! Have to make double lot as so many jars get nicked by so called friends.

I've got a pan like that Ann. It used to belong to my Mum's Mum, but it might be even older than that. I remember Mum making chutneys, jams and picallili in it when I was a kid. I use it for boiling my big piece of ham at Chritmas

¾ ox ????

Mmmmm......................might need a bigger pan! :)))))

xx

Branston is pickle not chutney I think. It is very crunchy and tangy. This chutney I have just made is not crunchy but it is tangy. The recipe is:

1 lb green tomatoes 1¼ lbs apples
1½ pints vinegar 1 lb onions
½ lb raisins ¾ lb demarara sugar
¾ of oz mustard seed (optional) pinch ginger (optional
½ teaspoon salt ¼ dessertspoon cayenne pepper
(Instead of using spices I use spiced vinegar plus salt and cayenne)
Where it says peel and chop or grate I cut then chop in a food processor

Cut up tomatoes and chop in processor, simmer until soft in half the vinegar. Peel and chop the apples, skin and grate the onions. When tomatoes are soft, if you have not chopped them in the food processor sieve the skin out, this is not necessary if you have used the food processor.
Add to cooked down tomatoes the onion, apple, raisins, sugar and the rest of the vinegar, add seasoning. If using mustard seed tie in a muslin bag and hang in mixture. Stir well and bring to boil, then simmer until the liquid is well reduced (about ¾ hour) Remove mustard seed, pour off any surplus liquid, pot and seal. This keeps at least 2 years.


(I actually used dark brown sugar today and it is fine)
Red tomato chutney can be made the same.



I use the pan that my Mum used to make jam in, it must be older than me!!

I know ........................I threw the last one away, more stuck to the pan than iwent n the jars.

The results weren't pretty!! lol

I think the smell was the worst bit.................I might set up the camping cooker in the shed this time, the spiders will move out anyway! :))

No more Quips about Kitty The----------Cook,She does a good job in giving the local Fire Brigade very good realistic Practice.**M**/pmsl.:o))))>Ps. Is it really worth the cost of a New Pan? Cheaper to buy it ready made.

I love homemade chutney.............................just not the stuff I made:(

I might have another go though, got a recipe, green tomatoes and apples.........and a really heavy pan.

*wonders if I dare* LOL

I wouldn't class Branston as chutney. Don't like it. Too crunchy and acidy.
Now a nice bought chutney is Ballymaloe. It's Irish so maybe I'm biased and I don't know if you can get it over there........lol

i thought they were similiar but wasnt sure
oh might try some next time we got he farmers market

isnt branston pickle and chutney the same thing??

Thanks Ann. I made some last year with green tomatoes and apples but I don't know what I did with the ricipe

iv nveer tasted chutney the look of it puts me of
i like branson pickle does it taste anything like that?

xxx

It smells horrible,
I remember the dutchess making it,the smell lingered for days or even like weeks !!!!!!and I dont like it,horrible looking stuff,,,,,,,,:}}

will do later

I tried the green tomato one Ann, but it never tasted like the one my Dad made, so I gave up......made well it is lovely....

Ooooh Ann I love chutney........will you please give us the recipe....if it's not a family secret that is........lol

This one usually seems to be popular and it does use up the green tomatoes and apples.

Ann
Glos