Melba's Jammin' wrote:

> Cross-posted to rec.food.cooking and rec.food.preserving.
>
> OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB.
> I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry
> Chutney in other years and it's won a couple blue ribbons. Howsomever,
> I'm still looking at a half a box of Colorado peaches (Gloria, they are
> SO good!) and decided I could use up some in a chutney.
>
> I've got a recipe (old Farmers' Almanac Canning Book) that involves
> peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried
> ground ginger, salt, a hot pepper pod. and raisins. I've sort of
> followed the recipe. :-/ BTW, I've quartered the recipe. Instead of
> the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead
> of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden
> raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if
> I'm gonna fish any of them out.
>
> Directions are to combine and cook until thickened. How thick? I don't
> know much diddly about chutney. How thick is it supposed to be out of
> the jar? Am assuming it will thicken some when it's cooled. There's
> still some visible liquid in the kettle. Oh, I didn't mention the
> dried California aps that I sliced and chucked in there. (Dimitri,
> they're awesome -- God loves you and so do I.)
>
> I've got some sitting beside me and I can readily taste the heat (not
> too much of it, but definitely there) and the ginger (I forgot to
> mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there,
> too. I'm considering some lime juice -- I've got another recipe for a
> peach chutney that involves lime juie and candied ginger.
>
> Hey, this stuff isn't half bad. Talk to me about the thickness. It's
> got chunks in it - A Good Thing. Hell, talk to be about any of it.
> I've a mind to take it off the heat now and let it settle in, reheat it,
> and can it tomorrow before I bring it over. Yeah, that's the ticket.
> Hopefully, I'll have some of the collective wisdom of y'all.
>
> I'm countin' on yas.


Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob