HEY!!! Great post thanks this is a keeper .
also the photos helped
One thing I got out of this was the Jars in the oven bit.
Learned behaviour dictated we always used BOILED jars
There has been fowlers vacola kits in the family for ages
in fact the kit we use is older than I and that is old
here is the new modern stuff
http://www.bakeandbrew.com.au/category39_1.htm
Great recipe thanks
Phil
Kajikit wrote:
> I've had a yen for chutney for a long time... so instead of making
> tomato soup with my discount roma tomatoes (btw, when I cut them up
> most of them looked very good. Only a few were overripe or had dodgy
> spots so they were very good value indeed!) I decided to dig out
> mama's recipe and have a go at recreating it.
>
> Firstly, the ingredients... 2 pounds of fresh tomatoes, 3 onions, 2
> apples (I thought it would need more, but 8oz isn't very much!), 1/2
> cup raisins (sultanas for Brits/Aussies, not those horrible giant
> brown things!), assorted spices, 1 heaping cup of brown sugar and
> vinegar. I used 1 cup apple cider vinegar and 3/4 cup plain white
> vinegar because that was what I had handy.
> http://home-and-garden.webshots.com/...ome-and-garden
> Next came the spice mix... The recipe said to leave the spices whole
> and fish them out at the end but I don't like my chutney too smooth
> and boring so I leave them in! I chopped up two cloves of garlic and a
> piece of ginger as finely as I could. Then I added a teaspoon of salt,
> a pinch of cayenne pepper, three cloves, 1/2 teaspoon of mustard
> seeds, and a generous shake of cajun spice for heat (the recipe said
> to use three whole chillis but I don't have any)
> http://home-and-garden.webshots.com/...ome-and-garden
>
> Then everything was mixed together in the pan and it was ready to
> cook. Bring it up to the boil and then turn the heat down and simmer
> it for two hours. (I meant to take a picture during cooking but I
> forgot!)
> http://home-and-garden.webshots.com/...ome-and-garden
>
> Towards the end of the cooking time, get a baking tray and some clean
> glass jars and put them into the oven. Turn it on to 250F and leave
> them there until the oven heats up and then for about 15 minutes more.
> Turn the oven off and leave the jars in there until the chutney is all
> cooked. (no pics of this... empty glass jars aren't exactly exciting!)
> I've been saving peanut butter jars for the last three months or so,
> ever since I got the yen to do some home preserving and I realised
> that they'd be perfect.
>
> Then comes the good bit. When the chutney is done, pull the jars out
> of the oven and sit them on a wooden board. Then ladle or pour the hot
> chutney into them and cover the jars with some doubled over gladwrap
> to keep the germies out. My 1/2 batch of chutney made three jars, with
> a little bit left over that I put in the fridge in a bowl to cool down
> ready for dinner. When the jars have cooled awhile, you can screw the
> lids on over the top of the plastic and your chutney is done!
> http://home-and-garden.webshots.com/...ome-and-garden
>
> And now for the piece de resistance... since I had some leftover
> chutney cooling in the fridge, I decided to make chicken and rice for
> dinner tonight (also because DH was working late and he still isn't
> home yet, and and chicken and rice is easily reheatable!)
> The chicken and rice is pretty basic. Chicken breast, onion, garlic,
> carrot, celery, a big tomato, a can of chicken broth, and a bunch of
> assorted seasoning. I like to use a mixture of cajun seasoning and
> dried herbs, with a bit of za'tar added at the end. I also put some
> ham in for a little extra smokiness. Cook the rice, set it aside and
> cook the chicken mixture in the same pan. Then mix it all together at
> the end and turn off the heat. I love peas but DH can't stand them, so
> I mixed peas into my bowl... and then I finished it off with a
> generous amount of the tomato chutney. Yum!!!!!!
> http://home-and-garden.webshots.com/...ome-and-garden