DATE AND BANANA CHUTNEY

DATE AND BANANA CHUTNEY
This chutney has a lovely texture and great flavour. Bananas are a great way to get potassium into your diet and the ginger adds a real bite to the flavour. This chutney goes really well with cheese on crackers, sub or sandwich. It could also be served as part of a ploughman's lunch. This is served in Pubs in England and consists of cheese, chutney, chunky bread, cold meats and some salad garnish. I would serve with one of the salads on the salad recipe link. All washed down with some beer, lager or a glass of wine. Delicious.
INGREDIENTS
1 1/4 cups--225gm--8 ozs--chopped dates
6 bananas peeled and sliced, use ripe but not over ripe fruit
3 cups--450gms--1 lb onions chopped fine
3/4 pint--380 ml vinegar
1 1/4 cups--225 gm--8 ozs brown sugar
1 cup--110 gm--4 oz chopped crystallized ginger
METHOD
Put the dates, onions, bananas into a pan with the vinegar and simmer gently until all ingredients are tender. Stir and check the cooking process. I suggest you put the lid on if the mixture seems rather dry and sticks to the pan. If you put the lid on the chutney will sweat and cook well. Add a tablespoon of water if the chutney becomes to dry. Remove the pan lid when cooked. Add the ginger and brown sugar. Cook gently with the lid off until the chutney is cooked and the texture is nice and thick.
Let the chutney cool. Warm your glass jars, I just soak in very hot water. Put the chutney in, wipe clean, put on wax seal and label.
VARIATIONS
1. Add 1 chopped red chilli if you like it hot.
2. Add 2 teaspoons of curry powder or paste.
Enjoy

AUTUMN YUMMY CHUTNEY RECIPE

AUTUMN YUMMY CHUTNEY RECIPE
Ingredients
3 cups--16 oz--450gms each of stoned plums, apples peeled and cored, tomatoes chopped, sultanas, onions chopped and brown or demerara sugar.
1 pint--520ml of vinegar
1 clove of garlic peeled and chopped
1/4 teaspoon of mace and mixed spice
3 tablespoons of ground ginger
Method
Put all the ingredients in a pan except the sugar. Bring to the boil. Simmer till all the ingredients are tender, stir occasionally. Do not overheat so that the chutney sticks to the pan.Do not put a lid on the pan when cooking the chutney. The chutney should be tender and the liquid syrupy. Add the sugar and stir until it is dissolved, cook till the chutney is thick. Warm chutney jars, use a jug to put the chutney in the jars. Wipe clean, put on wax lids, top off with the cellophane lid and rubberband. Let the chutney cool, label and store. Enjoy

APPLE CHUTNEY RECIPE

APPLE CHUTNEY RECIPE
A good chutney with the flavour of fresh root ginger.
Ingredients
8 cups--2 lbs--900gms cooking apples, in the UK we use Bramley apples, peeled, cored and chopped.
4 3/4 cups--2 lbs--900gms brown sugar
1 1/2 cups--8 oz--225gm raisins
1 1/2 pints--1.56 litres malt vinegar
3/4 cup--3 oz--84gms--root ginger peeled and grated or chopped really fine. To grate ginger more easily, freeze and then grate
1 tablespoon of mustard seeds
6 cloves of garlic peeled and grated or chopped very fine
1 chillie chopped, if you like it hotter add another
salt to taste
Method
Put all the ingredients in a pan. Bring to the boil. Simmer till all the ingredients are tender this is about 1 hour, stir occasionally. Do not put the lid on the pan. Do not overheat so that the chutney sticks to the pan. The chutney should be tender and the liquid syrupy. Warm chutney jars, use a jug to put the chutney in the jars. Wipe clean, put on wax lids, top off with the cellophane lid and rubberband. Let the chutney cool, label and store.
Enjoy

APPLE CURRY CHUTNEY RECIPE

APPLE CURRY CHUTNEY RECIPE
A great chutney to make in November when there are lots of apples. This has a curry flavour. This goes well with different types of curry and casserole. I would serve with the Chicken and Mushroom casserole found on the casserole recipes link.
Ingredients
4 cups--1 lb--400gms sharp or sour apples, peeled, cored and coarsed chopped.
4 cups--1 lb--400gms onions chopped
1 3/4 cups--12 oz--325gm brown sugar
1 pint--525 ml vinegar
2 flat tablespoons each of ginger, tumeric and curry powder
salt to taste
Method
Put all the ingredients in a pan. Bring to the boil. Simmer till all the ingredients are tender, stir occasionally, this is about 1 hour. Do not overheat so that the chutney sticks to the pan. Do not put a lid on the pan. The chutney should be tender and the liquid syrupy. Warm chutney jars, use a jug to put the chutney in the jars. Wipe clean, put on wax lids, top off with the cellophane lid and rubberband. Let the chutney cool, label and store. Enjoy

CARROT CHUTNEY RECIPE

CARROT CHUTNEY RECIPE
This chutney goes well with some of the Venison casseroles to be found on the casserole link. The sweet flavour goes well with the organic venison casserole recipes. It also works with the chicken casserole.
Ingredients
3 1/2 cups--1 lb--500gm carrots washed and chopped, for a fine chutney grate the carrot.
1/3 cup--3 oz--88gm brown sugar
1/3 cup--3 oz--88gm sultanas
1 pint--510 ml vinegar, malt or white
1 teaspoon mixed spice
1 teaspoon ground ginger
12 peppercorns
1 bay leaf
Method
Put all the ingredients in a pan. Bring to the boil. Simmer till all the ingredients are tender, stir occasionally. Do not overheat so that the chutney sticks to the pan. Do not put a lid on the pan when cooking the chutney. The chutney should be tender and the liquid syrupy.
Warm chutney jars, use a jug to put the chutney in the jars. Wipe clean, put on wax lids, top off with the cellophane lid and rubberband. Let the chutney cool, label and store.
Enjoy

This recipe was requested by my friend Judith so I hope everyone can enjoy this.
Crazycupcakes

Chutney Recipe Equipment

Equipment for making Chutney and General Cooking hints
Basic Equipment
Scales
Knives
Grater
A mincer, food processor, mouli-grater are not essential but will help on some tasks
Wooden spoons
Liquidiser or coarse sieve
Small pieces of muslin cloth to hold and separate spices etc if they are in your chosen recipe
Jugs
Jars
Covers--these are wax seals to keep out contact with the air.
Labels
General Cooking Hints
1. A large pan but not copper or brass.
2. The best vinegar you can get.
3. For a crisp chutney get ripe vegetables and fruit. Over ripe fruit and vegetables can be used for a softer chutney.
4. Do not over boil chutney , when it is thick it is ready for bottling.
5. Chutney improves with keeping so make enough to start putting it on one side. Give them a month before you open them so they have chance to mature. Keeping them for a year will help them to mature.
6. Screw-top glass jars are preferable for storing but any secure type will do. If the lids are metal, cover with greaseproof paper first or a few layers of cling film to stop the vinegar content doing any corroding. Start to collect jars and ask friends and family to save theirs for you.
7. Warm the jars before bottling to prevent breakage.
8. Never make a large quantity of a chutney until you know you like it. Make a small amount first to be certain.
9. Recipes for ready to eat on the day will be called fresh chutney such as Indian recipes and types of salsa.
10. Do not put a lid on the pan when cooking a chutney.
Method
1. Get all equipment and ingredients out to start
2. Make your chosen chutney recipe
3. Warm the glass jars
4. Use a jug to put the chutney in the jars
5. Wipe the jars clean
6. Whilst still hot cover each jar of chutney with a wax circle.
7. Leave to cool
8. Label and store
Enjoy