Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 > Hi All, > this is to report the success of my NT Apple Chutney recipe. it tastes great but... you knew there was a but coming... > 'this-might-be-chutney-but-not-as-we-know-it'... it's the texture. sort of sloppy-gloopy non-chutney like. I fermented it with the apples cut into very small bits but then, when it was ready, put the whole lot through the food processor in an attempt to make it more chutney-like. it worked but only that much. it needs to be thickened in order to pass my kids' lips... > any ideas? My idea of good chutney is chunky. I wouldn't have put it in the food processor. You might try adding some psyllium seed powder which would thicken it without heating. Flax seed would do the same thing, but if you grind it it's not very stable. Maybe whole flax seed would help given some time to soak up excess moisture. I made peach chutney from the peaches from our tree. It's somewhat sloppy, but since it's chunky if I dish it out with a slotted spoon it's fine. Kris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 I also made 7 quarts of apple chutney this weekend. The only ingredient I didn't have was the fennel seed and I had a bunch of limes I needed to use up, so I used those with a few lemons instead. Do you think it'll make to big of a difference in my apple chutney by doing those things? I've never had chutney of any kind before, so perhaps I won't know any difference anyways. My dh thought the spices and the whole mix in general was odd, I hope it is good. Mine appears to be thick and chunky, so tomorrow I'll taste it and see what I think before I retire it to the refrigerator. Do you just eat it by the bowl full or do you add it to other recipes? Say oatmeal in the morning or something like that. Thanks, Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 I use it as a topping on curries - I think that is the traditional use - or on meats. Peace, Kris , gardening in harmony with nature in northwest Ohio I also made 7 quarts of apple chutney this weekend. The only ingredient I didn't have was the fennel seed and I had a bunch of limes I needed to use up, so I used those with a few lemons instead. Do you think it'll make to big of a difference in my apple chutney by doing those things? I've never had chutney of any kind before, so perhaps I won't know any difference anyways. My dh thought the spices and the whole mix in general was odd, I hope it is good. Mine appears to be thick and chunky, so tomorrow I'll taste it and see what I think before I retire it to the refrigerator. Do you just eat it by the bowl full or do you add it to other recipes? Say oatmeal in the morning or something like that. Thanks, Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2002 Report Share Posted October 22, 2002 <<I also made 7 quarts of apple chutney this weekend....Do you think it'll make to big of a difference in my apple chutney by doing those things?>> -------well, it will be different. I'll be experimenting with apple/tomato chutney next time. <<I've never had chutney of any kind before, so perhaps I won't know any difference anyways.... Do you just eat it by the bowl full or do you add it to other recipes? ....Robin>> ------- Chutney is used traditionally as a relish, accompanying other dishes. we have it when i cook indian food but also put a spoonfull next to the omlette for breakfast, or with smoked, peppered mackerel (can you get those in the US?). it's really nice as a balance to fatty foods or cold roasts or whatever.... Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 How about trying pineapple or grapefruit? Debbie Apple Chutney > How about a sustitute for the orange juice? > > Apple Chutney > > 10 small green apples > 5 large tomatoes > 3 large onions, chopped > 1 tablespoon ginger, grated > 4 cloves garlic, crushed > 2 small chilies, chopped > 1 cup raisin > 1/4 cup orange juice > 1/3 cup lemon juice > 3 cups soft brown sugar > 2 cups cider vinegar > > Peel, core and chop apples. Combine with tomatoes, onions, > ginger, garlic, > chilli, raisins, juices, brown sugar and vinegar in a large deep > heavy-based > pan. > Stir over low heat until sugar is completely dissolved. Increase > heat, > stirring occasionally until mixture boils. Simmer, uncovered, 2 > hours or until > fruit and vegetables are tender and chutney is thick. > Stir occasionally. Allow to stand 5 minutes. Using a jug, pour > into warm > sterilised jars and seal immediately. Label and date jars when > cool. Store in a > cool place for up to 12 months. > > > > > Quote Link to comment Share on other sites More sharing options...
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