Thanks for providing me with fun and easy recipes so I can add a bit of variety to the pantry over the winter. Gosh, that makes me so happy to hear, Jacob, since my number one goal is to encourage you to try your hand at things — yay for you!! Do I have to add raisins? I really detest raisins! What I would suggest is making a half batch with the minced raisins and half without and you decide which you like best.
Oh, I just realized you were thinking maybe they needed to be included to be canned safely — they are just for flavor! Another question, how strong is the ginger flavor? I made this October and there was nothing left by mid-November. I also used a couple of tsps fresh ginger and cut the dried in half. This recipe gave me 5 half-pint jars for canning and one for the fridge. So looking forward to using this! Thanks for the terrific recipe and lower-sugar update! Love your idea for the not-hot version, too. Hi Jami, just wondering if I can thicken this a little with some cornflour and cider vinegar It smell and tastes amazing but a little on the thin side.
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This is like no-pectin jam or tomato sauce- the longer you cook it, the thicker it will be. We tried this recipe yesterday with the surplus of tomatoes we had. We usually have to tweak every new recipe. This is beyond awesome. Only thing is we had to cook it longer. Hi, can you tell me, can you make this frozen tomatoes, which I peeled and cored from my garden this summer, how many cups would this be? How long do you think this will last being stored in dark cool place Thanks Kathy. Let us know the ratios if you try it. The recommendation for homecanned goods has always been about a year to two years depending on what it is.
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Ours is usually gone after a year, though I think one year it was year and a half. I looked and looked for a tomato relish recipe and finally decided on your relish…. Thanks for the recipe. A question about acid ratios. With 1 cup of vinegar and the lime, do you think I have enough acid to be shelf safe? These were processed 20 minutes because of our altitude. I should probably also note that I used fresh chilis and ginger. Unless I do a straight across using peppers instead of onions, for example or lessening the fresh vegetables entirely.
And the lime is fresh, so acid levels will vary. I got five 12 ounce jars. I was surprised by how sweet it is.
Original Addictive Tomato Chutney Recipe | An Oregon Cottage
I love this, and it was a great hit at the potluck barbecue I brought it to. Sounds like it turned out OK for you, but believe me it will be better with the garlic and onions. You left the garlic out of the recipe at the end, which is what I was looking at as I wrote down the ingredients.
But I screwed up the onions all on my own — after peeling and chopping eight lbs. I had some on whole-grain bread with sharp chedder — I could just sit here and eat that all night long! Thanks for the nice comments, my goal is to make it easy for people. My guess is you cooked the chutney down a little more longer time?
Your Chutney recipe is awesome! I followed you recipe exactly and for some reason only ended up with three jars instead of five so after tasting it I am bummed I did not double the recipe. Thank you for your great instructions. I have not canned anything before but I follwed your tips and it all went perfect. I love all of your visuals as well. Laura- Glad I could help! They usually sell them in the grocery stores near the canning stuff. My husband had some of the topping on eggs this morning that I had just put in the fridge, and said it was delicious, so I might have to bust open one of those jars pretty soon.
The only difference will be in the texture. I always do my fruit and tomatoes raw-pack because I like the texture with less cooking, but I always have floaters. Looks like I spoke too soon…. I have about an inch of just liquid at the bottom of the jars with the tomatoes floating on top. Sorry for pestering you like this, but I really appreciate the advice! Thanks for your quick reply, Jami!
Not sure what to cook?
This was apparently a mistake, since I ended up with tomato mush, but I just mixed the liquid part of the recipe in and canned it like salsa. If this is going to poison us, someone please tell me!
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I also have a nit-picky question for you! How would I go about doing that? If I had said, 4 lbs. Is the 4lbs of tomatoes before then have been peeled cored seeded and chopped or after? Jenelle- I hope you do try it- I think you will be surprised at how good it is even with raisins! Carmela- A nonreactive pot is basically any pot that is NOT straight aluminum or cast iron.
When working with high-acid foods like tomatoes, these pots will react with the pot. Also, where do you get your pickeling salt? I have not been able to find any, so when I made pickles earlier this year I just used kosher salt. Do you know what the difference is? Skip to primary navigation Skip to content Skip to primary sidebar New? First Name E-Mail Address. There was an error submitting your subscription. We use this field to detect spam bots. If you fill this in, you will be marked as a spammer. Page 1 Page 2.
Original Addictive Tomato Chutney Recipe
Comments Leave a Reply Cancel reply Your email address will not be published. I have never tasted a chutney before, but this sounded so good. I add the tomato chutney to cheese paninis all the time, it is SO good. Just finished making up 2 batches. It wont last long in this saskatchewan cottage. I would like to can this in pint jars, how long should I process?
Whenever I do pints, Maggi, I process for 15 minutes, just to be safer. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Read more Read less. Here's how restrictions apply. Vintage Cookery Books August 27, Language: Be the first to review this item Amazon Best Sellers Rank: Don't have a Kindle? Try the Kindle edition and experience these great reading features: Share your thoughts with other customers. Write a customer review. Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers.
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