- #1532649beachbelleMemberMember since: June 24, 2006
Replies: 959beachbelle March 24, 2016 at 1:08 pm
Looking for recipe for capsicum and apricot chutney please#1532671BJB March 24, 2016 at 2:28 pm
Apricot and Capsicum Chutney:
•400 g fresh apricots
•2 onions finely chopped
•4 cloves garlic crushed
•1 whole red capsicum finely chopped
•2 teaspoons ginger
•2 teaspoons cumin
•1 teaspoon ground coriander
•2 tablespoons mustard seeds (or 1 tablespoon mustard powder)
•1 cup cider vinegar
•1 cup sugar
1.Chop the apricots into chunks.
2.Mix all ingredients in a large pot and boil until thick.
3.Pour into sterilised jars.#1532704kaiMemberMember since: January 4, 2008
Replies: 9454kai March 24, 2016 at 6:04 pm
Joybel How good iis that? Cranberries are so good for us, hope someone comes to your aid<
cos my darling friend my Parents age, always gets me to get her Cranberry tabs as she said they prevent some infections??
Love all the help on here ,,Have saved a few for when the weather is cool enough to get out the “Big Stainless steels” ready for Boiling up in, come winter .
Anyone done Kamo Kamo chutney? lost recipe in a move a wee while back,,, but still enjoy all the ones on here as a 😎 change..
Cheers From Kai#1533174joybelMemberMember since: November 2, 2006
Replies: 33302joybel March 27, 2016 at 11:13 am
I ended up chewing my way through the cranberries. The would not mush when i tried boiling them with some water. Hardly a family gem for preserving have decided.
Joybel#1533175joybelMemberMember since: November 2, 2006
Replies: 33302joybel March 27, 2016 at 11:16 am
As I live alone The effort of making chutneys and jams is hardly cheaper than buying a jar. My favourite is Barkers Capsicum and Apricot relish. Tastes good on everything.
Joybel#1601550BJB February 11, 2017 at 6:14 pm
Old Fashioned Tomato Relish:
1.7kg Tomatoes. 900g Onions. 2 cups Brown Sugar. 2 tspn Curry Powder. 4 dspns dry mustard. 6 Tblspns Cornflour. Enough Vinegar to mix to a thin paste. 2 Tblspn Plain Salt.
Boil tomatoes, Sugar and Onion until soft. Then process to desired consistency and return to heat. Mix all remaining ingredients and add to Tomato mixture.
Cook further five minutes, then bottle in small clean, oven sterikised jars. Place cap on immediately. Any jars that fail to seal, may be kept in the fridge for up to two months.#1717688BJB April 27, 2019 at 8:06 am
Rhubarb relish…keeps really well and is so easy: I usually double or triple the recipe.
500g chopped rhubarb
2 cups finely chopped onion
2 cups cider vinegar (or a mix of malt and whatever you have)
2 cups brown sugar
3 teasp plain salt
1 teasp ground allspice
Put everything into large pot, heat until boiling and simmer until thick, stirring occasionally. Thicken with a little vinegar and cornflour mix if required. Bottle into warm jars and cover….keeps for ages.#1734091BJB October 6, 2019 at 6:38 pm
EASY RHUBARB CHUTNEY:
2 cups chopped rhubarb
2 cups chopped onion
1 cup vinegar
2 cups brown sugar
½ tsp salt, cinnamon, ginger and a pinch of cayenne.
Place all the above in a pot and bring to the boil.
Simmer for 20-30 minutes or until it resembles jam consistency.
Bottle and seal.
Rhubarb is growing well at the present moment, Good way to use some up. 🙂
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