Patf Posted January 19, 2006 Share Posted January 19, 2006 Just finished the last jar of chutney that I made last summer. I thinkthe main ingredient was courgette. It cerainly improves with keeping -this last jar was a really rich deep brown. Any suggestions for makingchutney with currently available fresh fruit or vegetables? I once madeorange chutney which was very good. Any other ideas? Pat. Link to comment Share on other sites More sharing options...
kensiko Posted January 20, 2006 Share Posted January 20, 2006 Having just seen some delicious-looking exotic fruit in SuperU, I am tempted to make some mango chutney. I can pass on the recipe if you would like. I also have recipes for marrow chutney and rhubarb & ginger chutney.The only thing I don't seem to be able to find over here are mustard seeds. Is it me or are they hard to find? I can't even find any amongst the plant seeds in the Brico shops, or cress seeds for that matter. Has anyone seen any? Link to comment Share on other sites More sharing options...
Patf Posted January 20, 2006 Author Share Posted January 20, 2006 Thanks for the suggestion and yes I would like to have the recipe. Notsure about mustard seeds - I'm still using some pickling spices that Ibrought over from UK. I'll have look next time I go shopping. Pat. Link to comment Share on other sites More sharing options...
Christine Animal Posted January 20, 2006 Share Posted January 20, 2006 If you can't find the mustard seeds in the supermarkets, if you try an "épicerie fine" in any large town you should probably be able to find some. There was an épices site mentioned somewhere. I'll see if I can find it.If you give your recipes, can you post them for all of us, please... [:P](we're all greedy!) Link to comment Share on other sites More sharing options...
Christine Animal Posted January 20, 2006 Share Posted January 20, 2006 Found it! LES EPICES, they have mustard seeds, brown and yellow ones... [Y]http://www.les-epices.com/the_shop.htm Link to comment Share on other sites More sharing options...
kensiko Posted January 21, 2006 Share Posted January 21, 2006 Thanks for this link!I shall order some of each, they last for ages. I have needed them for some time as I have an excellent Oriental cookery book and lots of the recipes call for mustard seeds. Link to comment Share on other sites More sharing options...
Bastet Posted February 8, 2006 Share Posted February 8, 2006 Have rather belatedly read this thread. I think I can safely say I am the chutney queen of Deux-Sèvres. I have currently in my storecupboard, elderberry, cherry, nectarine, banana, aubergine, orange& lemon, fig, mirabelle, plum, green tomato, dowerhouse and prune chutnies. I also have a wide range of relishes & pickles. I love making these and would be happy to share any recipe. Luckily, I live close enough to a weekly market where there is a regular stall selling exotic spices, amongst which I found nigella seeds - excellent in the aubergine chutney! Link to comment Share on other sites More sharing options...
Christine Animal Posted February 8, 2006 Share Posted February 8, 2006 Which market Bastet? Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted February 8, 2006 Share Posted February 8, 2006 Hi BastetWhat is dowerhouse, got the rest of them but never heard of that one. Link to comment Share on other sites More sharing options...
Bastet Posted February 16, 2006 Share Posted February 16, 2006 Sorry for delay in replying. Lezay market - held every Tuesday. The spice lady comes from Celle sur Belle and has a stall at Lezay 1st and 3rd Tuesdays and will also do mail order. I think she also goes to Chef Boutonne and maybe one or two others.Dowerhouse chutney is made from tomatoes, plums and apples, as well as the basic onions etc. Would you like the recipe? Link to comment Share on other sites More sharing options...
Joanl Posted February 20, 2006 Share Posted February 20, 2006 please could you let me have your recipes, I need to make chutneys, which are hard to find here. thank you, joan Link to comment Share on other sites More sharing options...
Joanl Posted February 20, 2006 Share Posted February 20, 2006 please can you share your recipes with me, it is so hard to find chutney here, I am good at jam making, but need chutney more, thank you joan Link to comment Share on other sites More sharing options...
Loiseau Posted February 20, 2006 Share Posted February 20, 2006 What do you folk eat all that chutney *with*?Not being facetious - I'd really like to know. I only ever think of it with cold meat, but I don't seem to eat that much of it - or at least don't remember to get out the ancient pots of chutney languishing at the back of the cupboard when I do...Angela Link to comment Share on other sites More sharing options...
Bernice Posted February 20, 2006 Share Posted February 20, 2006 This chutney is very quick and easy to make if you have a pressure cooker. I’ve made it several times. The amounts of fruit and veg are not critical and you can increase or decrease the amount of spices to taste. Tomato and Apple Chutney (Pressure cooker)1 kg tomatoes - cut into quarters250g onions – chopped500g apples – cored, peeled and chopped2 cloves garlic – crushed400 ml red wine vinegar500 g sugarHandful of sultanas or stoned dateslevel teaspoon ground gingerhalf level teaspoon cayenne Put all ingredients except sugar, ginger and cayenne into pressure cooker. Make sure it’s not more than half full, cook on HIGH pressure for 10 minutes. Reduce pressure at room temperature.Stir in sugar and spices, heat gently till sugar is dissolved. Bring to boil and cook fairly rapidly to reduce and thicken the chutney – about 20 minutes. Pour into jars. Bernice. Link to comment Share on other sites More sharing options...
Patf Posted February 20, 2006 Author Share Posted February 20, 2006 So many good ideas but sorry to say I still haven't made any more -must make more effort. Loiseau - chutney is good with bread and cheese,on chips, with fried fish. In fact with anything that goes with brownsauce. Pat. Link to comment Share on other sites More sharing options...
Millymollymandy Posted March 13, 2006 Share Posted March 13, 2006 [quote user="Loiseau"]What do you folk eat all that chutney *with*?Not being facetious - I'd really like to know. I only ever think of it with cold meat, but I don't seem to eat that much of it - or at least don't remember to get out the ancient pots of chutney languishing at the back of the cupboard when I do...Angela[/quote] Cheese and pickle sandwiches, of course! Link to comment Share on other sites More sharing options...
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