Tuesday, 17 September 2019

Cheap Chupney!

There we were, having a sandwich, in BH24, Ringwood the other Tuesday.. This is one of my favourite places for a snack.
"Oh no!" said Bob "not another picture of me eating!" He had a cheese toastie. I had peanut butter and banana on sourdough, drizzled with honey and raisins. It was delicious, if rather sweet!
But they have a bookshelf full of cookbooks on the wall behind the table, and you can read whilst waiting for your food.
I took down "The Modern Preserver" by Kylee Newton. It was so interesting - covering all sorts of preserving methods - from chutney to kimchi, jam to gin! Lots of practical details, clear instructions,and lovely photographs. Having been given so many tomatoes and apples lately, I was interested in the tomato chutney recipe. This is the recipe that started Kylee off [read her 2015 Guardian article here]
I took out my phone and photographed the page!
I did tweak the recipe a little- I was determined to make the chutney with as little outlay as possible. I had the tomatoes and apples already. I bought a bag of onions on the way home.
I didn't have any dark brown sugar - so I substituted with two thirds molasses and one third demerara [I cannot remember which recipe I bought the molasses for last year, but the jar needed using up] 
I had no lime, so just used lemon. And I don't like chilis, but put in ½tsp of garlic&chili salt.
The recipe makes 6-7 350ml jars. So I used half quantities and filled 4 smaller jars.
I had never made tomato chutney before, and the instruction to salt and drain the fruits made a lot of sense, when I realised just how much liquid came out of 500g of toms.
It bubbled away beautifully in my Le Creuset.
Before long I had four jars cooling down happily.
The texture and consistency looks good.
It will be hard to wait four weeks until it has matured!
Kylee says this is a good "Breakfast chutney". I don't usually have chutney at breakfast - its usually brown sauce or ketchup. But then, I have not purchased brown sauce since 2017 - I always make my own now, using Gil Mellor's recipe, The chief ingredient of that is leftover chutney.  So maybe I will try this one in October, when Bob cooks one of his legendary Saturday Morning Breakfasts for me!
Four jars of chutney, and all I had to purchase was a  few onions. Very satisfactory! Thank you to all my gardening friends who continue share their lovely produce.


  1. Ah, that's wonderful that you managed to adapt it to prevent unnecessary expense and excess ingredients. I always prefer savoury chutneys as opposed to sweet ones so I wonder if the tomatoes make the apples more savoury. My mum has been making passata for the freezer with her excess tomatoes.

  2. I will be counting down the four weeks waiting to see how good it is - it certainly looks wonderful bubbling away in the pot.

  3. This is the second tomato chutney recipe posted by a British blogger that I have read which calls for apples and onions and which takes several weeks to mature! One of these days, I must post my tomato chutney recipe, which calls for tomatoes, ginger, garlic, mustard, and chilies (as well as sugar and vinegar); it is ready to eat as soon as it is cooked down to proper consistency. :)


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