Relishes & Chutneys - are you making any this year?
I have never made Chutneys & relishes & would like to hear about your experience & favorite recipes.
Old timey recipes & their origin would be especially appreciated. Somehow they taste better when they have a story behind them.
I've made Madhur Jaffrey's sweet & sour tomato chutney for a gazillion years (well, the 37 years I've been married). Want a recipe? The house stinks of boiling vinegar for the 1st day, but after the chutney's made, it's truly delicious and keeps for ages in the fridge (if you don't eat it all sooner!).
I usually make a couple of chutneys in the autumn. Depends on what I can find going cheap - or free. The latter has involved plums and apples in the past.
Havnt actually made any in the last couple of years but am still happily eating 2010 vintage ones. I have just one chutney recpe book - so old that the measurements are in ounces, not grammes
I always make the zucchini relish in the Ball Blue Book....it's a great use of zucchini and we love it all year round, esp with sausages.
Made a wonderful Rhubarb Orange Chutney this year after a visit to a local farm stand. We had some the other night with roasted chicken. Delish!
I made some peach chutney a month or so ago. It was kind of bland. I think it needs some spiciness added when I open each jar.
Last week, I made dill pickle relish, and when our cucumbers are fruiting like crazy, I'll make some sweet relish. I think they're all from the Ball Blue Book.
re: pine time
I found my WORD document but didn't put any notes as to where I found this recipe. Note that it only makes one cup so I usually quadruple the recipe. You can also google cherry tomato jam. I've tried several recipes, all good. The jam is savory and good on creamed cheese, etc.
1 pint cherry tomatoes
1/2 cup red wine vinegar
1/4 cup sugar
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
Pinch ground cloves
Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.
Yield: 1 cup
My dad just called to tell me that he brought in a "buttload" of green tomatoes this morning, and my mom climbed onto the kitchen counter to get to the high cupboard where she keeps my great-grandma's recipe box. Chow chow! I'm so excited. For various reasons, theyhaven't made chow chow in quite a few years, and I love it so.
I love all the Crosse & Blackwell products but they are so darn expensive.
Here is a list of some of their products, do you have any recipes like this?
Tomato chutney w/crushed garlic
carmelized onion chutney w/peppers
pineapple & pepper chutney
chow chow piccalilli mustard & pickle relish
I especially love the piccalilli relish. I remember my grandmother adding flour to her relish, but don't have any recipes like that.
I made a tamarillo (tree tomato- in photo) chutney yesterday. I'm not sure if you have this fruit in the US?
It's a recipe from my mother in law requested by my husband. He likes to eat it with hard cheeses. I made a half batch that had a dozen tamarillos, a pound of apples and onion. Brown sugar, mixed spice, cayenne, sakt and vinegar were the other ingredients. It was my first chutney and I'm hoping it brings back some childhood memories for the husband.
A question for the experienced folk out there. Do you mix your own mixed spice or use a pre-mixed store bought version?