Author Topic: Ratatouille Chutney (Read 5843 times)

Mrs Ava · « **on:** July 05, 2004, 18:33:39 »

Can't lay claim to this but the WI can. Saw it in my book and thought for those with a glut of courgettes, etc.

2 Ib toms, skinned and chopped
1 Ib onions, chopped
1 Ib courgettes, sliced thinly
1 large green pepper, sliced
1 large red pepper, sliced
1 aubergine, diced
2 large cloves garlic, crushed
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon ground coriander
1/2 pint malt vinegar
12 oz granulated sugar

1. Place toms, onion, courgettes, peppers, aubergines and garlic in a large pan. Add salt, cayenne, paparika and corinader. Cover and cook gently, stirring occasionally until the juices run.
2. Bring to the boil, reduce heat, uncover and simmer for 1-1 1/2 hours or until the veg are soft but still recognisable, and most of the water from the toms has evaporated.
3. Add vinegar and sugar, stirring until dissolved. Continue to cook for 1 hour or until the chutney is thick and there is no free vinegar on the top.
4. Spoon while still hot into cooled, sterilised jars and seal with vinegar-proof covers. Label and store for at least 2 months to mature.

(about enough to fill four 1 Ib jars)

tim · « **Reply #1 on:** August 28, 2005, 09:05:23 »

Emma - only just saw that - thanks - looks great!!

And a way to use my lurker - not enough aubs yet to make another all-aub chutney. My mini-peppers will have to make up for your large ones.

Those pointy ones are Antoi - did you have them?

busy_lizzie · « **Reply #2 on:** August 28, 2005, 11:05:30 »

Excellent Emma, thanks - this look good. :) busy_lizzie

tim · « **Reply #3 on:** August 28, 2005, 13:45:46 »

No sooner said.............??

http://img.photobucket.com/albums/v164/photo04/chut1.jpg

http://img.photobucket.com/albums/v164/photo04/chut2.jpg

http://img.photobucket.com/albums/v164/photo04/chut3.jpg

But it takes a lot longer than it says - I reckon! A wider pan would speed it up.

PS It will probably mellow, but it's a wee bit on the hot side for me.

Mrs Ava · « **Reply #4 on:** August 28, 2005, 22:58:13 »

I believe I do Tim, will have to check as I have a couple of different pointy peppers.

Hope one of my aubergines will be big enough at the same time as my big green bell pepper. Courgettes I can do, so long as they last....... a job this coming week I think.

Looks great, a tomato based chutney rather than a courgette based one. And it will all work out perfectly as we are down to half a kilner of plum chutters, then the river cottage will be mature, and as that dwindles, the W.I. will come into it's own!

tim · « **Reply #5 on:** September 22, 2005, 10:33:41 »

ANOTHER batch, Emma!
But do you think I could sub fresh green chillies for chilli powder for less heat/more flavour??

If this doesn't get the faint-hearted moving, nothing will!!

wardy · « **Reply #6 on:** September 22, 2005, 10:50:21 »

I'm sure I've asked this question before but don't think I got an answer. Do I need a special pan for this chutney/jam lark or will my big pressure cooker pan do as it's got a heavy bottom, sorry base ;)

Great looking chutney there EJ and Tim and I must say I'm inspired to have a go. I've only made chutney once and that was a fresh one to go with keema :)

Question is do I have any courgettes ;D

PS Needed a clean jar the other day and picked up a pickled onion one which still stank of onions despite going through dishwasher two or three times. Would it matter for using for oniony type chutters?

tim · « **Reply #7 on:** September 22, 2005, 11:15:50 »

Funny - I was just coming in here to say "take a 32cm sauté pan - or the nearest thing to it". It's a bucketful recipe! You can see the pan better here?

Fresh chutters is great.

Jars - fine for chutters, but little else - have the same problem!!

Thank God I'm retired - can't think how women with jobs &/or children - let alone husbands - cope.

wardy · « **Reply #8 on:** September 22, 2005, 11:19:01 »

Another question for the novice chuntney maker. Vinegar proof covers - can I improvise?

Svea · « **Reply #9 on:** September 22, 2005, 11:57:12 »

i never bother, just make sure the lid that comes with the jar you are recycling is undamaged on the inside. the lids are usually covered rather than bare metallic, if you see what i mean.

tim · « **Reply #10 on:** September 22, 2005, 12:03:28 »

Wax Circles from Lakeland for safety?

wardy · « **Reply #11 on:** September 22, 2005, 12:04:30 »

Oh I like them, I get my Easiyo yogurt mix from them. Thanks Tim

Jessie · « **Reply #12 on:** September 22, 2005, 12:25:48 »

Would clingfilm or waxed paper work just as well?

tim · « **Reply #13 on:** September 22, 2005, 12:35:15 »

No expert here, but I've used clingfilm when I'm out of pre-cut circles.

Talking of pickle jars - since I found Garners Shallots, I've given up doing my own!

Greenfingers Jo · « **Reply #14 on:** September 22, 2005, 12:43:54 »

Daft question, can you use greeen toms for this receipe?
I've removed the ones from the plants next to those with blight and need to get them cooked!!!
Jo

Derekthefox · « **Reply #15 on:** September 22, 2005, 13:08:04 »

No doubt you were also thinking of me Emma concerning the excess of courgettes!

I will have to take a close look at making some of this chutney ...

Thank you!

Derekthefox :D

PS, Greenfingers, don't see why green tomatoes couldn't be used ...

Svea · « **Reply #16 on:** September 22, 2005, 13:09:43 »

cling film, yes, but you need to cut it and have it inside the jar, i.e. just laying the clingfil over then srcewing the lid will result in air leakage into the jar, the lid wont sit tight after cooling down. tried it myself :(

tim · « **Reply #17 on:** September 22, 2005, 13:12:26 »

Yes - that's why I mentioned pre-cut to fit.

Green tomatoes? Why not? But increase your red peppers to give the colour?

Mrs Ava · « **Reply #18 on:** September 22, 2005, 19:01:03 »

or of course, you could make green tom chutters!

Doris_Pinks · « **Reply #19 on:** September 22, 2005, 19:12:22 »

Or Hugh Fearnley Whatsisnames River Cottage.

News:

Author Topic: Ratatouille Chutney (Read 5843 times)