General Chat

oh noooooooooo clive id rather eat a live worm than one of those nasty red things lol stray xxxx im glad yours are growing nice tho hun

I made green tomato chutney the first year we moved here.....It went down a treat as xmas pressies.

thanks Clive :-) Suzy - pressies is exactly what I was thinking too! been collecting empty jars ever since I got an allotment, I need summat to fill them with now! Maz. XX ps ya hoo is STILL up the swannee and STILL no response from them grrrrrrrrrrrrr

I am the same.I have pepper plants in my conservatory that are just hanging.Bought them in out of the bad weather. Annie

Squashes one and chucks it at Clive!! ;o)

To make 4 pounds (1.75 kgs) of Xmas Tomato Chutney 450g/1 lb stoned plums (about 9 of them) 450g/1 lb pears (cored and peeled, about 6 of them) 225g/8 ozs cooking apples (cored and peeled, about 2 of them) 225g/8 ozs celery (4 sticks) 450g/1 lb onions (sliced) 450g/1 lb tomatoes 115g/4 ozs raisins 15g/ 1 tablespoon grated fresh ginger root 850ml/1 ½ pints cider vinegar 30ml/2tablespoons pickling spice 450g/1 lb granulated sugar Cut tomatoes into quarters, chop up all the other large bits. Wrap up the pickling spice in muslin Put (read carefully) everything except half the vinegar and the sugar into a BIG saucepan Bring to boil and simmer for 2 hours stirring occasionally (the smell has to b experienced to be believed!) When everything is soft add remaining vinegar and the sugar Boil until thick Remove the muslin containing spices Fill the jars with the chutney Cover with wax paper and plastic lid (tin lids corrode!) once the mixture has cooled. Give the chutney time to mature before eating Tasty Eating as the Dutch say Clive

thanks Clive :-)) hope I can get that right when the time comes! Maz. XX