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[fluffyknickers]

i all, was looking with interest thorugh the forum and some of the lovely things you all make and I have made jam before (cheat as use a breadmaker) but would like to try some chutney(s).

 

I see a courgette one is mentioned a lot and i cant find the recipe. also a piccalilli would be great and my favourite is onion marmalade.

 

Can someone point me in the right direction please.

 

Thanks

Michelle

[henny penny]

Hi spotted this from a recent Saturday Time supplement -funnily enough i tore it out today to save for me to make sometime soon.

 

http://www.telegraph.co.uk/foodanddrink/recipes/4291126/Piccalilli-recipe.html

 

the recipe is at the bottom of Rose Princes article

 

hope you are able to open the link!

let me know if you have problems

 

There is another link on the rhs of the page to another article by Xanthe Clay on Chutneys and includes a tomato sauce and a recipe for beetroot chutney from Darina Allen in Ireland

[henny penny]

Sorry when i clicked on the above link I couldnt find the other link so have now found it again and here it is! hopefully!!

 

www.telegraph.co.uk/foodanddrink/recipe ... tneys.html

[Chook n Boo Mum]

Hi mazzyc,

This is a recipe from the River Cottage Handbook no 2, Preserves by Pam Corbin

 

Makes 5 x 225g jars (8oz small jars)

 

100ml olive oil 300ml cider vinegar

2kg onions, peeled & finely sliced (I use my food processor, much quicker & less tears!) 50ml Balsamic vinegar

200g demerara sugar 1 rounded tsp salt

150g redcurrant jelly (I used apple jelly cos I had loads!) .5 tsp freshly ground black pepper

 

 

Heat the oil over medium heat, add onions reduce heat, cover pan & cook over low heat for 30-40mins, stir occasionally so nothing sticks until the onions collapse & are lightly coloured.

 

Add the sugar & RC jelly. Increase the heat & continue to cook, stirring more often until the mixture turns dark, nutty brown & most of the liquid has evaporated.

 

Take off the heat & allow to cool for a few mins before adding the vinegars (don't add vinegar to a red-hot pan, it evaporates in a fury of scorching steam - very painful if you catch it!). Return to the heat & cook rapidly for another 10 mins or until the mixture is gooey & you can draw a spoon across the bottom of the pan & leave a line for a few seconds.

 

Remove from the heat, season with the salt & pepper & spoon into warm, sterilised jars, seal with vinegar proof lids. Use within 12 months.

 

 

 

Hope you like it, it's the best recipe I've used so far for onion marmalade. It's wonderful under the cheese in cheese on toast, prob great with burgers/sausages too!

 

Enjoy!!

 

Sha xx

[henny penny]

In case you have trouble getting to the link- the darina allen recipes are:

BEETROOT AND GINGER CHUTNEY

(Makes 4 jars)

This chutney is particularly good with cold meats, co"Ooops, word censored!" country terrines and goat's cheese salads. And it keeps for ages.

8oz/225g onion, chopped

1½oz/45g butter

3 tablespoons sugar

Salt and freshly ground pepper

1lb/450g raw beetroot, peeled and grated

2 teaspoons grated fresh ginger

25ml (1fl oz) sherry vinegar

120ml (4fl oz) red wine

Sweat the onions slowly in the butter (they should be very soft) and add sugar and seasoning. Then add the rest of the ingredients and cook gently for 30 minutes. Pot the mixture in sterilised jars.

PICKLED PEARS

(Makes 6 x 1lb/450g pots approximately)

Chunks of pickled pears are delicious with cold ham at Christmas, or you could do as Darina suggests and make a salad of the pears with rocket, cooked beetroot, fat raisins (such as Lexia) and chopped mint.

If you have a tree bearing hard little cooking pears, then this is a great way of using them. Otherwise, buy Conference or Comice pears.

4lb/1.8kg pears

juice and rind of 1 unwaxed lemon

1 pint/660ml white wine vinegar

1¼ lbs /560g sugar

1 inch piece of fresh ginger, peeled and sliced

1 cinnamon stick

2 star anise

4 cloves

Peel, core and quarter the pears. Place them in a stainless steel saucepan, remove the rind with a swivel top peeler, squeeze the lemon juice over the fruit and toss well.

Cover and cook on a gentle heat while you prepare the pickle. Put the vinegar, sugar and spices into a stainless steel saucepan. Bring the mixture to the boil, stirring until all the sugar is dissolved.

Simmer for 5 minutes, then add the pears and continue to cook until the fruit is completely soft - 10-30 minutes, depending on variety and degree of ripeness. Fill the pears into sterilised jars, continue to cook the liquid and pour it, boiling, over the fruit, making sure the fruit is well covered.

Seal the jars and if possible leave for a couple of weeks to mellow before tucking in.

TOMATO KETCHUP

(Makes 5-6 8floz/225ml bottles)

This recipe comes from Darina Allen's brother, Rory O'Connell. It's similar to the classic ketchup, but fresher, fruitier and generally better.

½lb/1.6kg tomatoes, peeled and chopped

3 1lb/450g eating apples, peeled, cored and chopped (weigh after peeling and coring)

1lb/450g peeled onions, chopped

1lb 4oz/570g sugar

16floz/450ml cider vinegar

1 level tablespoon Maldon seasalt

¼tsp cayenne

6 black peppercorns

6 allspice berries (or ½tsp ground allspice)

6 cloves

Place all the ingredients in a stainless steel saucepan. Bring the mixture to the boil and simmer for approximately one hour or until it has the consistency of regular ketchup.

Stir regularly as it cooks to avoid sticking. Allow to cool for 4-5 minutes. Liquidise to a smooth purée.

If the consistency is a bit thin, return to the saucepan and cook to reduce a bit further. Remember it will thicken as it cools.

Pour into sterilised glass bottles and store in the fridge.

SPICED PLUM JELLY

(Makes 3-4 1b jars)

This delicious spiced jelly is served with co"Ooops, word censored!" country terrine at the Ballymaloe Café, but it's also good with pâté.

3lb 8oz/1.6kg plums or damsons

2 star anise

2 short cinnamon sticks, halved

4-5 slices of fresh ginger

10 floz/300ml water sugar

Put the plums in a stainless steel saucepan with the ginger, spices and water. Bring to the boil, cover and cook on a medium heat until the fruit is soft and bursting - about 25-30 minutes.

Press the pulp in batches through a chinois or a large nylon sieve.

Return the juice and pulp to the pan (discard the pips, skins and spices). Add ¾-1lb (350g-450g) sugar to every 1 pint/600ml liquid (if the plums are very sweet, use a minimum amount of sugar).

Bring to the boil and cook uncovered until setting point is reached (this should take 7-10 minutes). Pot in sterilised jars.

To test for a set, put a teaspoonful of the jelly on a chilled plate and leave it in a cool place for a few minutes.

If the jelly wrinkles when it is pushed with a finger, it has reached setting point.

DARINA ALLEN'S CHUTNEY ADVICE

To sterilise jars and lids, wash them in hot soapy water (or the dishwasher), making sure that there is no residue on them at all. Heat the oven to 180C/350F/gas mark 4 and stand the jars upside down on the oven shelf, the lids beside them. Leave them for 10 minutes, then turn the oven off and keep them warm until ready to fill them.

Choose jars with glass lids, or metal lids with a plastic coating on the inside. Bare metal reacts with the chutney. (Alternatively, use cellophane covers.)

Use a stainless steel or enamel-lined pan. Old-fashioned aluminium will react with the vinegar and taint the chutney. A shallow pan is best for boiling down chutney or jam. It's quicker, so the preserve tastes fresher. Darina's favourite pans are the Italian stainless steel Le Pentole range (from www.davidmellordesign.com; 01433 650 220).

A Pyrex jug makes the best ladle for chutney and jam. In between jars, the handle slots neatly over the edge of the pan, leaving the jug, and drips, inside the pan.

Invest in a jam funnel (from good kitchen shops). They are cheap and good for other kitchen jobs such as decanting sugar into storage jars.

[henny penny]

The Rose Prince recipe for piccallili is as follows: (Bateman is a reference to Michael Bateman a food writer to whom she refers in the article)

 

To make six jars, choose a selection of vegetables weighing up to 2.5kg. Green tomatoes, cucumber, cauliflower, gherkin, green beans, onion, carrot and red pepper are ideal. De-seed, core or peel where necessary and cut into small pieces – about 1cm maximum. Put in a dish, sprinkle 450g of salt on top and place a plate on top with a weight. Leave for 24 hours, then wash and dry. Put 750cl white wine vinegar in a saucepan with a teaspoon of turmeric, one level tablespoon each of ground allspice, mustard powder and ground ginger. Add 175g of sugar, and then simmer the vegetables for five to seven minutes, until just tender. Bateman adds cornflour, but it thickens in a tasteless way so I leave it out. Spoon the mixture into sterilised jars, cover and leave for six weeks to develop flavour. Eat with ham, sausages or cheddar cheese.

[Chook n Boo Mum]

Sorry forgot to mention that the onion marmalade makes a great addition to a mushroom quiche, just smear some on the pastry base before you add the mushrooms & eggy mix mmmmmm yummy!

 

Sha x

[Lesley]

I use onion marmalade in little goats cheese tartlets

 

I made Sweetcorn Piccalilli using just white onion and sweetcorn as the veg - it went down really well with the cauliflower haters in the family

 

There is a post I made for Orange and Apple chutney a bit further down the page(s) - it's really easy to make.

[ClaireG]

I put some chinese five spice in my red onion marmalade i made for Christmas presents. It went down a storm! It's especially good with duck or pork.

[Chook n Boo Mum]

I put some chinese five spice in my red onion marmalade i made for Christmas presents. It went down a storm! It's especially good with duck or pork.

 

Coo that could be my next batch !!

 

Sha x

[henny penny]

Think i might just have to pick up some ingredients when shopping today!

have often thought about onion marmalade but the recipes i found only had a short shelf date