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Another mystery
Sun 13-Nov-11
1:17 pm
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mauramac
Kent

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Whilst browsing for apple and pear chutney recipes I have noticed that the cooking time for this can vary from as little as 30 mins up to 4 hours, whilst most have the same sort of ingredients and weights.

How can this be?

http://www.cookingwiththejoneses.com/not-so-italia.....r-chutney/

http://www.bbc.co.uk/food/recipes/applepearandapricotc_13703

http://www.allotment.org.uk/recipe/206/pear-chutney-recipe/

http://www.cottagesmallholder.com/apple-chutney-recipe-110

 

Any thoughts?

Learn from yesterday, live for today, hope for tomorrow.

Sun 13-Nov-11
10:47 pm
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shelley
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I imagine it depends in how thick the particular creator of the recipe likes their chutney

Sun 13-Nov-11
10:59 pm
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veronica
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I think Fiona always cooks her chutney deliberately slowly to mature the flavours. Having said that I do wonder about the recipes that only cook for 30 mins. I don't see how it can reduce enough in that time, unless their idea of a simmer is radically different from mine!

Mon 14-Nov-11
12:41 am
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Terrier
York

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HI Maura

The length of time the chutney is cooked for defines the maturity, if it only has a short cooking time, then it will need to sit on a shelf for longer (in theory) before being used, if not the vinegar taste could still be quite strong

Mon 14-Nov-11
11:59 am
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mauramac
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A comment I always remember when making chutney (altho I have forgotten where I read it) says that the art of a good chutney is long slow cooking, so I was quite surprised to read the 30 minutes cooking time in one of the recipes.

However, I often (when I have time) read through all the old comments on Fn's blog and some go back to 2007! and have frequently noticed comments saying that their chutney was thickened up after only........usually a very short space of time. This puzzled me as mine always take so much longer and then I have to watch it like a hawk in the last half hour as it seems to stick very quickly if I dont hover and stir frequently.

Amazes me how we all start off with the same (or similar) ingredients and recipe and how many different mixes evolve along the way.

I have recently started using my slow cooker to do the long slow cook and then I transfer it to my maslin pan for the last hour. This saves so much time hovering and stirring which I can't resist doing whenever that glorious fruity smell invades the kitchen.

I'm looking for a chutney recipe to use up eating apples that will be nice and sweet and full of flavour - a bit like a mango chutney, to have with curries. This may not be possible with just apples I guess. I do have a bag of dried organic apricots as well to use so off to have another trawl on the internet.

Learn from yesterday, live for today, hope for tomorrow.

Mon 14-Nov-11
1:56 pm
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Hattie
Bucks/Oxon Border

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 I too use my slow cooker for making chutney but I do the whole process in it by leaving the lid off at the very end of the process (as it gets very thick).; no chance of it burning that way.

Here is a recipes for apple, pear & apricot chutney which you could adapt.

 

http://www.bbc.co.uk/food/recipes/applepearandapricotc_13703

 

***I would double the amount of apples (leaving out the pears) & you could substitute more apricots for the sultanas if you want to.

I am always substituting various fruits in chutneys. I try to keep to much the same weight of fruit though.

Good luck.  wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Mon 14-Nov-11
2:48 pm
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mauramac
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Thanks Hattie, I'll give that a go. I wasn't too sure about leaving lid off the slow cooker and thats why I transferred it to the maslin pan but if it works for you then thats good enough for me.

I'll let you know how it works out.

p.s. that recipe is one of the ones I highlighted in OP. It claims to only take 30 mins!

however - the ingredients are suitable for what I'm looking for so will ignore the timing and see how long it takes in slow cooker.

Learn from yesterday, live for today, hope for tomorrow.

Mon 14-Nov-11
10:08 pm
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paperman
Saxmundham, Suffolk

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I have assembles all the bits to make my chilli/pepper relish and now I can't find the recipe - b-----ks !!

I have plenty of recipes but this particuler one also had star annis in it and it looked rather dramatic and I fancied making it.

Hattie, where are you? Any ideas? Help!!

I have reached an age where my train of thought often leaves the station without me...

Mon 14-Nov-11
11:54 pm
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Hattie
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Hi Chris, 

Is it Hugh Fernley-Whittenstalls tomato & chilli jam, that has star-anise in it?

 

http://www.guardian.co.uk/lifeandstyle/2011/sep/02.....ttingstall

 

Edited to add another link

 

http://www.channel4.com/4food/recipes/chilli-jam-w.....ass-recipe

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 15-Nov-11
12:08 am
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paperman
Saxmundham, Suffolk

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Thanks Hattie, the recipe I had in mind had Cherry Tomatoes, Red peppers, Chilli, Star Anise, Sugar and Cider Vinegar, cumin & coriander seeds - maybe a squeeze of garlic, can't remember!! I have the ingredients but now cannot find the proportions.

I maybe will play with a recipe that was in the Times over the w/e for Tomato and Chilli Chutney, dunno.....

Thinks.....

Much appreciate your suggestion, maybe I will do a mix and go to church on Sunday!!!

I have reached an age where my train of thought often leaves the station without me...

Tue 15-Nov-11
1:13 am
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Terrier
York

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Try the Kashmir Chutney that I've posted somewhere Maura, it's lovely and mild and sweet.

Wed 16-Nov-11
10:34 am
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mauramac
Kent

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Terrier said:

Try the Kashmir Chutney that I've posted somewhere Maura, it's lovely and mild and sweet.

 

Thanks for reminding me - I did print that off and will hunt it out runaway

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