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Chutney in slow cooker?
Thu 15-Sep-11
6:31 pm
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David B

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I thought I might I have a bash at chutney, using my present glut of wild plums and hedgerow apple, but looking at the recipe here, I'm a bit daunted by watching a pot slowly simmer for 5 hours.

Any reason why I shouldn't boil up the plums tonight in vinegar to destone tomorrow, then just shove them and the apple into a slow cooker with cider vinegar (I have that, but not wine vinegar in stock), sugar, onion, and what bits and bobs of dried fruit and spices that I've got around, maybe buying the bit of something?

David

Thu 15-Sep-11
6:48 pm
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Hattie
Bucks/Oxon Border

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wave That will work fine David....I do it all the time & they come out very well.

 

Good luck.

 

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

from Les Miserables

Thu 15-Sep-11
9:30 pm
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David B

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Splendid!

Many thankssmile

Will report back

David

Thu 15-Sep-11
11:19 pm
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Terrier
York

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I've yet to try a chutney in the slow cooker, so would be interested in the outcome David

Fri 16-Sep-11
11:39 am
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mrsmortis

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One of my slow cooker books has instructions for making chutney. I'll have a look later and post any interesting hints or tips here.

Fri 16-Sep-11
11:49 am
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David B

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Well, it's on. Not quite to recipe, but close enough, especially as regards to quantity of plums, apple, sugar and vinegar.

 

I've made a smallish batch to start, just as well as only a small slow cooker, and as I somewhat untypically had a bit of wine left from last night's bottle, shoved that in too.

 

Will leave to run till this evening, when I'll sterilise jars and bottle.

 

I think I'll try an idea from another thread, viz, to sterilise the har tops in the oven along with the jars, and, in case that buggers the seal, wrap the entire jars in clingfilm until ready for use.

 

No idea if this will work, but has to be tried.

 

David

Fri 16-Sep-11
12:11 pm
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ep
Bulgaria

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David B said:

and as I somewhat untypically had a bit of wine left from last night's bottle, shoved that in too.

 

Look, and you should know by now after 130 posts, it is not acceptable to not finish the bottle unless you are on the second then you are granted privileges....get it....big_laughbig_laugh

 

You don't have to watch the slow cooker you know...they do their stuff.....whistlewhistle

Who lives long sees much : The diary of my life in Bulgaria

Fri 16-Sep-11
9:10 pm
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David B

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Well, it's done, and, for my taste I might have overdone the ginger and cayenne a bit. Not too much though. I'll certainly eat it, and it might not taste as hot on a cheese sandwich as it does on a teaspoon. Most people, I think, like more hot spice than I do, anyway.

 

The texture is good, the pot was easy to clean, and when (not if) I make chutney again I will certainly use the slow cooker.

 

I don't fancy simmering for 5 hours on an electric hotplate, stirring frequently, and still (as I'm pretty sure I would) ending up with some horribly hard to remove gunge at the bottom of the pan.

 

I just had a thought. Beans on toast is a very good quick lunch when one is short of time, but a spoonful of chutney in the beans might transform it from something that is OK, filling and nutritious, but a bit bland into something that is really tasty.

David

Fri 16-Sep-11
10:21 pm
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Toffeeapple
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I usually put some hot chilli sauce in my baked beans as I have no chutney - that works a treat.

I'll try that again!

Fri 16-Sep-11
10:59 pm
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Terrier
York

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what no chutney...what are you doing on this site with no chutney TA?? - unthinkablewink

Sat 17-Sep-11
10:13 am
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Toffeeapple
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Can't recall the last time I ate chutney Janet!  Not the kind of thing that comes to mind really.

I'll try that again!

Sat 17-Sep-11
10:31 am
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David B

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A further thought is to stick a spoonful of chutney into the next stew I use the slow cooker for.

 

Wondering whether to try it at the beginning of cooking, or just a few minutes before eatingwhat_the_heck

 

David

Sat 17-Sep-11
12:31 pm
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David B

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And an update. Just had a cheese and chutney roll, and find that though the chutney was rather hot as a spoonful, when eaten with cheese, bread and butter it is just fine. Like it better than Branston pickle, and Sainsbury's chunky tomato chutney.

 

Now for more stewed hedgerow apple and wild plum, with yogurt, and that will do for an early lunch.

 

David

Sun 18-Sep-11
3:15 pm
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mike.
Coventry

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I used to eat chutney quite a lot but for some reason I seem to have stopped eating it recently. I still have a jar of last years pumpkin chutney in the back of the fridge so I might try that again soon to see how it has aged.

A few weeks ago we were given a bag of courgettes which have got to the stage where they really need eating, along with the sack of onions which are also getting on a bit and the fridge which is rapidly filling up with tomatoes and chillies from the garden, this all suggests throwing in a pan to make a chutney.

We don't have a slow cooker but we do have a huge electric wok with a lid and a 'low' setting which would probably do the trick... This might be an experiment for next week...

Visit my blog for food, drink, photography and hamsters.

Sun 18-Sep-11
9:47 pm
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Shereen
Near Belfast, Northen Ireland

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David B said:

A further thought is to stick a spoonful of chutney into the next stew I use the slow cooker for.

 

Wondering whether to try it at the beginning of cooking, or just a few minutes before eatingwhat_the_heck

 

 

I'm a fan of a tablespoon or two of mango chutney stirred into curries mi-way though cooking. I'd be be willing to experiment with other chutneys too.

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