"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Reply
 
Thread Tools Display Modes
 
Old 07-19-2006, 12:56 PM   #1
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
Homemade relish, chutney, pickle and sauce recipes

Some of you keen gardeners and barbecuers must have some great tried and tested recipes. I'm starting to buy homemade relishes and chutneys, but really should get my act into gear and cook some. Anyone got a fantastic recipe to get me started?

__________________

__________________
kyles is offline   Reply With Quote
Old 07-19-2006, 04:03 PM   #2
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
What have you got in your garden?
Tell me and I'll chutney it for you!!
__________________

__________________
cliveb is offline   Reply With Quote
Old 07-19-2006, 05:03 PM   #3
Sous Chef
 
Chef_Jen's Avatar
 
Join Date: Jul 2006
Location: Scottish Borders of England
Posts: 516
Send a message via MSN to Chef_Jen Send a message via Yahoo to Chef_Jen
Clive is the chutney master.. I bow down to him. but ill throw my .2p in as well..

Hey Clive ive got a lot of berries (i know for jam not really a chutney) but i would like a good veggie chutney too :)
__________________
Chef_Jen is offline   Reply With Quote
Old 07-19-2006, 05:22 PM   #4
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I posted a few chutney recipes a while back, Kyles. I also posted a picallilli recipe, too.
__________________
Ishbel is offline   Reply With Quote
Old 07-19-2006, 08:43 PM   #5
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
If you've got berries ( ie. redcurrants, blackcurrants) I'd try some Pepper Jelly first.

Off the top of my head, use 1 kg of Redcurrants, 2 kgs white sugar, about 600 ml of white wine vinegar, 10 hot red chilli peppers, seeds ( but not veins) removed) 1 tsp sea salt, juice of 1 lemon, 3 tbsps dry pectin.
BLITZ the redcurrants, vinegar, hot chillies, salt and lemon juice together. Place in a LARGE pot ( stainless steel) with the sugar, and bring to the boil. Be careful, because as soon as it begins to boil it could rise and pour over the edge - stir and stir and stir and lower the heat.
Allow to cook for about 20 minutes, until the foam has disappeared from the surface and the jelly is smooth.
Allow to cool for 20 minutes, then bring to a rapid boil and sprinkle the dry pectin on top. Stir to dissolve and then boil for two minutes.
Bottle immediately.

For Blackcurrants, use red wine vinegar, add two teaspoons of freshly ground black pepper, and all the other ingredients above.

Hey I've got to think about the chutney - my taste memory for redcurrants is about 25 yrs old...
__________________
cliveb is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:15 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.